Shawarma - Meat Recipe
Make Shawarma - Meat Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Meat
Vegetables & Accompaniments
Sauces & Wraps
Method
Marinade & Meat
- 1
Prepare the meat
Trim excess fat from the meat and slice across the grain into very thin strips (about 1/8–1/4 inch thick). Partially freeze for 20–30 minutes if needed to make slicing easier.
- 2
Make the marinade
In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, allspice, sumac (if using), salt, and black pepper until smooth.
- 3
Marinate
Add the sliced meat to the marinade and toss thoroughly to coat. Cover tightly and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
- 4
Cook the meat
Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil or clarified butter and spread evenly. Add half the marinated meat in an even layer (do not overcrowd). Cook 3–5 minutes, stirring occasionally, until edges are caramelized and meat is cooked through. Transfer to a plate and repeat with remaining oil and meat. If you prefer, you can broil the meat on a sheet pan at high heat (450–500°F / 230–260°C) for 5–8 minutes, turning once, until charred in spots and cooked through.
- 5
Rest
Let the cooked meat rest 5 minutes; then, using a sharp knife, roughly chop larger strips into bite-sized pieces for easier stuffing into wraps.
Vegetables & Accompaniments
- 6
- 7
Sauces & Assembly
- 8
- 9
Assemble shawarma
Lay a warm pita on a work surface. Spread 1–2 tablespoons of tahini or garlic sauce in the center. Add a handful (about 3–4 oz) of cooked shawarma meat, then top with shredded lettuce, a couple slices of tomato, cucumber or pickles, a few onion slices or some sautéed onion, chopped parsley, and pickled turnips if using. Drizzle additional sauce (about 1 tablespoon) on top.
- 10
Wrap and finish
Fold the sides of the pita over the filling and roll tightly into a wrap. If desired, grill the wrapped shawarma on a hot skillet or panini press for 1–2 minutes per side to seal and add crispness. Serve immediately.
