Beef Shwarma Sami Recipe

Prepare beef

If your beef is not already thinly sliced, place in the freezer 20–30 minutes to firm slightly, then slice thinly across the grain into 1/8–1/4" strips.

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

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour, ideally 4 hours or up to overnight for best flavor.

When ready to cook, remove beef from refrigerator and let sit 10 minutes. Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot.

Add 1 teaspoon olive oil to the pan, then add marinated beef in a single layer. Cook in batches if necessary to avoid steaming. Let the strips sear without moving for 1–2 minutes, then stir and continue cooking until browned and cooked through, about 4–6 minutes total per batch.

Optional: For a more authentic char, finish the cooked beef under a broiler for 1–2 minutes on a foil-lined tray to get crisp edges, or briefly char directly on a gas flame with tongs.

Transfer cooked beef to a plate and loosely cover to rest for 3–5 minutes. If you like a saucier filling, reserve 1–2 tablespoons of the pan juices and mix back into the beef.

While beef cooks, prepare vegetables: thinly slice red onion, tomato and cucumber, shred lettuce, and have pickled turnips ready.

Make or assemble sauces: for a simple garlic yogurt sauce stir together 1/4 cup plain yogurt with 1 small crushed garlic clove, 1 teaspoon lemon juice and pinch of salt. Thin tahini sauce with a little water or lemon if it’s very thick.

Warm pita or flatbreads: heat a dry skillet over medium and warm each pita 20–30 seconds per side, or brush lightly with butter/oil and grill until lightly charred and pliable.

Assemble each sandwich: lay warm pita flat, spread about 1 tablespoon tahini sauce and 1 tablespoon garlic yogurt sauce down the center (adjust amounts to taste).

Add 1/4 of the cooked beef (about 4 oz) to each pita, top with 2 tablespoons shredded lettuce, sliced tomato, cucumber, red onion and a spoonful (about 2 tablespoons) of pickled turnips.

Sprinkle with chopped parsley and, if desired, a dash of hot sauce. Fold or roll the pita tightly to enclose filling.

Serve immediately while hot. Leftover beef keeps in the refrigerator up to 3 days; reheat gently in a skillet.