Beef Shawarma Plate Recipe

Marinate the Beef

In a large bowl, combine yogurt, olive oil, lemon juice, vinegar, minced garlic, cumin, paprika, coriander, allspice, cinnamon, black pepper, and salt. Add the thinly sliced beef and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the Beef

Heat a large skillet or grill pan over medium-high heat. Add the marinated beef slices in batches to avoid overcrowding. Cook for 3–4 minutes per side, until browned and cooked through. Remove from heat and cover to keep warm.

Prepare the Tahini Sauce

In a bowl, whisk together tahini, lemon juice, minced garlic, and salt. Gradually add cold water one tablespoon at a time while whisking until the sauce reaches a smooth, pourable consistency.

Cook the Rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 1–2 minutes. Add water and salt, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the rice is tender and water is absorbed. Let rest covered for 5 minutes, then fluff with a fork.

Assemble the Salad

In a bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss to combine and set aside.

Warm the pita bread in a dry skillet or oven. On each plate, serve a portion of rice, a generous helping of beef shawarma, a scoop of salad, and a drizzle of tahini sauce. Garnish with chopped parsley if desired and serve with pita on the side.