Meat Shawarma Recipe

Prepare the marinade

In a large bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, cinnamon, allspice, black pepper, kosher salt, sumac and red chili flakes (if using). Whisk thoroughly to form a uniform paste.

Add the thinly sliced beef to the marinade and toss until every piece is completely coated. Use your hands or tongs to press the marinade into the meat so flavors penetrate. Cover the bowl with plastic wrap or transfer to a zip-top bag and refrigerate for at least 4 hours, ideally overnight (8–24 hours) for best flavor.

About 30 minutes before cooking, remove the meat from the refrigerator to come closer to room temperature (this promotes even cooking).

Cook the meat

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon of olive oil and swirl. Add the marinated beef in a single layer without overcrowding; work in batches if necessary. Cook 2–3 minutes without stirring to develop a brown crust, then toss or flip and continue to cook 1–2 minutes until cooked through but still tender. For slightly crisper edges, increase heat briefly and stir to char small edges. Transfer cooked meat to a plate and keep warm; repeat with remaining meat.

If you prefer, you can thread the marinated meat onto skewers and grill over medium-high heat (grill or broiler) 3–5 minutes per side until slightly charred and cooked through, then slice thinly.

Make the tahini-yogurt sauce

In a small bowl whisk together tahini, plain yogurt, lemon juice, minced garlic, water, salt and a drizzle of olive oil until smooth. Adjust water 1 teaspoon at a time to achieve a pourable but creamy consistency. Taste and adjust salt or lemon as needed.

Prepare vegetables: thinly slice tomato and red onion, chop parsley, and slice pickles or pickled cucumbers. If using pickled turnips, have them ready.

If you like, toss the sliced onion with a pinch of salt and a splash of lemon juice to soften and temper sharpness, or soak 5 minutes in cold water then drain for milder onion.

Warm the pita or flatbreads: heat a dry skillet over medium, brush each bread lightly with butter or oil and warm 30–45 seconds per side until pliable and slightly toasted. Alternatively wrap stacks in foil and warm in a 180°C (350°F) oven for 5–8 minutes.

Assemble shawarma: Lay a warmed pita on a plate. Spoon 1–2 tablespoons of tahini-yogurt sauce down the center. Add a generous portion of the cooked meat (about 150–170 g per serving), a few slices of tomato, some pickles or pickled turnips, a sprinkle of chopped parsley and a few rings of red onion. Drizzle additional sauce and hot sauce if desired.

Fold or roll the pita to enclose filling. For a firmer wrap, you can fold the bottom up and roll tightly, optionally wrapping in parchment paper. Serve immediately while hot.

Leftovers: store cooled meat in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain moisture. Sauce keeps 3–4 days refrigerated.