Jul 14 2026
Restaurants›La Marsa Farmington Hills - Drake›Meat Shawarma Recipe

Meat Shawarma Recipe

Inspired by La Marsa Farmington Hills - Drake
Time1h 15m
Serves4

Make Meat Shawarma Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Meat

Assembly & Toppings

Sauces

Pan & Finish

Method

Marinade & Meat

  1. 1

    Prepare the marinade

    In a large bowl whisk together yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, smoked paprika (if using), salt, and black pepper until combined.

  2. 2

    Marinate the meat

    Add the thinly sliced meat to the marinade and toss thoroughly so each piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor and tenderness.

  3. 3

    Bring to room temperature

    Remove meat from refrigerator 20–30 minutes before cooking to take off the chill. This helps it sear evenly.

  4. 4

    Cook the meat

    Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable or olive oil and let shimmer. Working in batches to avoid overcrowding, add a single layer of marinated meat and spread it out. Let it sear without moving for 1–2 minutes to develop color, then stir and press with a spatula, cooking another 2–3 minutes until pieces are deeply browned and cooked through. Remove browned meat to a plate and repeat with remaining meat, adding more oil if necessary. Optionally finish with 1 tablespoon butter and toss the meat for extra richness.

  5. 5

    Rest and chop

    Once all meat is cooked, let it rest 3–5 minutes, then roughly chop or shred into bite-sized strips if needed. Return to the pan for a final quick toss to reheat and coat with its juices.

Sauce & Toppings

  1. 6

    Prepare or warm sauces

    If using store-bought garlic sauce or toum, give it a stir and taste for seasoning; thin slightly with a teaspoon or two of water if too thick. If making a quick garlic-yogurt sauce, mix 1/2 cup plain yogurt with 1 minced garlic clove, 1 teaspoon lemon juice, salt to taste, and 1 teaspoon olive oil. Reserve.

  2. 7

    Prep vegetables

    Thinly slice tomato, cucumber, and red onion. Chop parsley and slice pickles if using. Lightly toss onion slices with a pinch of salt and a squeeze of lemon to mellow their sharpness, if desired.

Assembly & Serve

  1. 8

    Warm the breads

    Warm pita or flatbreads in a dry skillet over medium heat, wrapped in foil in a 350°F oven for 5–8 minutes, or directly on a gas burner for a few seconds per side until pliable and lightly charred.

  2. 9

    Assemble shawarma

    Spread 1–2 tablespoons garlic sauce down the center of a warm pita. Add a generous portion (about 1/4 lb) of cooked meat, then top with tomato slices, cucumber, pickles (if using), red onion, and a sprinkle of chopped parsley. Drizzle additional sauce or tahini as desired.

  3. 10

    Finish and serve

    Fold or roll the pita snugly. Serve immediately while warm with extra sauce on the side and lemon wedges for squeezing.

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