Beef / Lamb Shawarma Sandwich Recipe
Thin slices of grass-fed beef and lamb, slow cooked on rotisserie.
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Ingredients
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Meat & Marinade
Toppings & Sauces
For Rotisserie/Assembly
Method
Meat & Marinade
- 1
Prepare meat
Trim excess fat from the beef and lamb. Freeze for 20–30 minutes to firm slightly (this makes thin slicing easier). Using a sharp knife, slice both meats thinly across the grain, about 1/16–1/8 inch thick.
- 2
Make marinade
In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, cardamom, allspice, cinnamon, smoked paprika, kosher salt, and black pepper until smooth.
- 3
Marinate meat
Toss the sliced beef and lamb into the marinade, ensuring each slice is coated. Cover tightly and refrigerate for at least 6 hours and up to 24 hours for best flavor. Stir once halfway through to redistribute marinade.
- 4
Stack for rotisserie (option)
If using a rotisserie cone or vertical rotisserie: remove meat from marinade (shake off excess). Press slices onto the skewer/cone, alternating beef and lamb and compressing to form a tight vertical stack. Reserve leftover marinade for basting.
- 5
Cooking
- 6
Rotisserie cooking
Preheat the rotisserie to medium-high (about 375–400°F / 190–200°C). Mount the meat stack and roast, basting occasionally with reserved marinade or a little olive oil. Cook until the exterior is deeply browned and internal temperature reaches 145°F (63°C) for medium; total time ~1 to 1.5 hours depending on stack size. As outer layers finish, thin slices will char and can be shaved off while the center continues to cook.
- 7
Broiler or oven method
Broiler: Preheat broiler on high and position the rack 6–8 inches from heat. Place the sheet pan under the broiler and cook 6–10 minutes per side until edges char — watch carefully to avoid burning. Oven: Preheat oven to 425°F (220°C) and roast for 20–35 minutes, turning once, until edges brown and internal temp reaches 145°F (63°C). For loaf-style stack, roast 35–50 minutes depending on thickness.
- 8
Shaving the meat
Let the cooked stack rest 5 minutes. Use a sharp knife to shave thin slices from the exterior (or carve from the sheet pan). For best texture, shave against the grain into thin strips.
Toppings & Sauces
- 9
Make tahini sauce
In a small bowl whisk together tahini, 1–2 tbs lemon juice, 1 tbs water to start, and a pinch of salt. If too thick, add water 1 tsp at a time until pourable but slightly thick (about 1–2 tbs total). Adjust salt and lemon to taste.
- 10
- 11
Assembly & Serving
- 12
- 13
Assemble sandwiches
Spread a tablespoon of tahini sauce and/or garlic yogurt sauce onto each warmed pita. Add a generous portion (about 150–200 g) of shaved beef/lamb, then top with tomatoes, pickled cucumbers, red onion, shredded lettuce, and chopped parsley. Sprinkle with sumac if using. Drizzle extra sauce as desired.
- 14
Serve
Fold or roll the sandwich and serve immediately with extra sauce on the side. Leftover cooked meat keeps refrigerated for up to 3 days and reheats well in a hot skillet.