Beef Shawarma Recipe

Prepare the beef

Trim excess fat from the steak and place it in the freezer for 20–30 minutes to firm slightly (this makes thin slicing easier). Using a sharp knife, slice the beef thinly across the grain into strips about 1/8–1/4 inch thick.

Make the marinade

In a medium bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, smoked paprika, allspice, cinnamon, salt, black pepper, and crushed red pepper flakes if using. Whisk until smooth and well combined.

Marinate

Add the sliced beef to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. (For best flavor, marinate 4–8 hours.)

Bring to room temperature & preheat

About 20–30 minutes before cooking, remove the marinated beef from the refrigerator to come closer to room temperature. Preheat a grill, grill pan, or heavy skillet over medium-high heat. If using a grill or grill pan, lightly oil the grates/pan with 1 tbsp olive oil.

Cook the beef

Working in a single layer, add beef strips to the hot grill or pan (do not overcrowd; cook in batches if needed). Cook 2–3 minutes per side until nicely charred and cooked through (internal temperature ~ 130–140°F for medium-rare to medium, depending on thickness). Remove cooked strips to a plate and tent lightly with foil to keep warm.

Warm bread & assemble

Warm pita or flatbreads briefly on the grill or in a hot, dry skillet (20–30 seconds per side). To assemble: place a portion of beef strips on each warm pita, top with sliced tomatoes, red onion, chopped parsley, and a drizzle of tahini or garlic sauce. Add crumbled feta or pickles if desired and squeeze a lemon wedge over the filling.

Serve

Serve immediately while hot. Leftover cooked beef will keep in an airtight container in the refrigerator for up to 3 days.