Braised Beef Shawarma Recipe

Prepare marinade

In a large bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, allspice, cinnamon, black pepper and kosher salt. Whisk until smooth.

Add the beef pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration.

Sear the beef

Remove beef from fridge 30 minutes before cooking to come toward room temperature. Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat. Add 1 tablespoon olive oil and sear beef pieces in batches (do not overcrowd) until well browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate and set aside.

Cook onions & build sauce

Reduce heat to medium, add remaining 1 tablespoon olive oil to the pot if needed, then add sliced onions. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Stir in tomato paste and cook 1–2 minutes until fragrant and slightly caramelized.

Add the crushed cardamom pods, whole cloves, turmeric and red pepper flakes. Stir to combine, then pour in the white wine (if using) to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 2–3 minutes.

Return the seared beef and any accumulated juices to the pot. Pour in beef broth and add bay leaves. The liquid should come about halfway up the sides of the meat; add an additional 1/2 cup water or stock if needed.

Simmer & braise

Bring to a gentle simmer on the stove, then cover and transfer to a preheated oven at 300°F (150°C). Braise until the beef is fork-tender and easily shreds, about 2.5 to 3 hours. Alternatively, continue to simmer gently on the stovetop over low heat for the same amount of time, checking occasionally.

Once tender, remove the pot from the oven. Use tongs to transfer beef to a cutting board and let rest 5–10 minutes. Meanwhile, skim any excess fat from the surface of the braising liquid and remove bay leaves, cardamom pods and cloves.

Shred the beef into bite-sized pieces with two forks and return to the pot with the braising liquid. Stir to coat; simmer gently on the stovetop for 5–10 minutes to allow shredded meat to absorb sauce. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as desired.

To serve, warm pita or flatbreads. Place a portion of braised beef onto each bread, drizzle with plain yogurt or tahini sauce, add pickles and chopped parsley and mint. Finish with a drizzle of olive oil and a lemon wedge on the side.

Leftovers: store cooled beef and sauce in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.