There’s something so irresistible about the rich, aromatic spices and tender slices of meat in this Beef Shawarma Recipe. It’s a flavor-packed journey that’s surprisingly easy to bring home, and I promise once you try it, you’ll want to make it again and again.

A white bowl is filled with many pieces of cooked brown meat garnished with chopped green herbs and topped with two yellow lemon wedges. The bowl is placed on a white marbled surface, surrounded by bright red cherry tomatoes at the bottom right and fresh green leafy lettuce at the bottom left. To the top left of the bowl, there is a stack of warm white pita bread slightly toasted with brown grill marks. In the top background, there is a pile of light green pickles with a dark metal serving fork nearby, while a blue cloth is placed to the right of the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Shawarma Recipe
Top Tip
How to Serve Beef Shawarma Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Shawarma Recipe

Why You'll Love This Recipe

From the first time I marinated the beef in those vibrant spices to the moment it hit the griddle—this Beef Shawarma Recipe quickly became one of my kitchen staples. It’s flavorful, fast to cook, and perfect for sharing.

Authentic flavor: The blend of warm spices makes the beef irresistibly aromatic and tastes just like the street food I fell in love with on my travels.
Quick cooking: Once marinated, the steak cooks super fast, so you get dinner on the table without a long wait.
Versatile serving options: Whether you want it wrapped up in pita, served over rice, or enjoyed straight from the plate, it’s perfect every way.
Customizable spice level: You can turn up or tone down the heat, making it easy to please a crowd with varying tastes.

Ingredients & Why They Work

This recipe balances rich, tender beef with a marinade that’s both zesty and warm with spices. Each ingredient plays a role in building those classic shawarma flavors—here’s a quick rundown to help you shop and prep like a pro.

Flat lay of a pile of fresh raw strip steak pieces trimmed of fat, a small white ceramic bowl of golden olive oil, a small white ceramic bowl with deep red wine vinegar, a small white ceramic bowl holding bright yellow fresh lemon juice, a small white ceramic bowl filled with minced garlic cloves, a neat assortment of ground spices arranged separately: reddish paprika, brownish ground cumin, light brown coriander, pale yellow turmeric, warm brown ground cinnamon, orange cayenne pepper, dark brown allspice, dried oregano leaves, ground cloves, ground cardamom, ground ginger, a few whole black peppercorns placed subtly nearby, all ingredients perfectly spaced in a symmetrical, balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strip steak: I like strip steak for its tenderness and flavor, but sirloin works too. Just avoid tougher cuts that need long cooking.
Olive oil: It keeps the meat moist and helps the spices penetrate evenly.
Red wine vinegar: Adds tang and helps tenderize the beef beautifully.
Fresh lemon juice: Brightens the overall flavor and complements the vinegar perfectly. If you’re out, just extra vinegar works fine.
Garlic: Fresh is best for that punch of flavor in every bite.
Salt & black pepper: Basics that bring out the natural beef flavor.
Ground cumin & coriander: Essential Middle Eastern spices lending earthiness and depth.
Paprika, allspice, oregano: Add warmth and a touch of herbaceous aroma.
Cloves, cardamom, cinnamon, ginger, turmeric: These spices layer complexity with a hint of sweetness and a slight bite.
Cayenne pepper: Gives the signature shawarma kick, adjustable to taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak the marinade a bit depending on what I have on hand or the mood I’m in. You’ll find it’s surprisingly flexible and forgiving, so don’t be shy about making it your own.

Spice it up: Last time I added a pinch more cayenne and loved the fiery touch it gave without overpowering the other spices.
Herb twist: Sometimes I mix in a little chopped fresh parsley or sumac into the finished dish for a fresh zing.
Meat swaps: I’ve tried sirloin and even flank steak; just remember the textures differ so cooking times may vary.
Marinade timing: If short on time, even 2 hours in the fridge works well, but overnight is ideal for deeper flavor.

Step-by-Step: How I Make Beef Shawarma Recipe

Two pita pockets sit on a white plate on a white marbled surface. Each pita is slightly charred and lightly browned, forming the base. Inside, there is a layer of green leafy lettuce at the bottom. On top of the lettuce, slices of browned meat are placed, topped with a creamy white sauce with small green herbs. Scattered around are halved red cherry tomatoes, thin purple onion slices, and green pickle slices. Lemon wedges are placed on the plate edge for garnish. The background shows a dark green cloth casually draped. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the magic marinade

The marinade is where the flavor party starts. I whisk olive oil, red wine vinegar, fresh lemon juice, garlic, salt, pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne together in a big bowl. It smells heavenly right from the start—almost like you’re already halfway to an amazing meal.

Step 2: Coat and chill

After cutting your strip steak into thin slices about 1 ½ inch long and ¼ inch thick, toss them in the marinade until every piece shines. Cover that bowl and let the beef absorb those spices in the fridge for at least 2 hours—I usually give it 4 because patience pays off.

Step 3: Cook quickly on a hot griddle

Heat a cast iron griddle or heavy skillet with a bit of oil over medium-high heat until sizzling—this is key to getting the great crust that holds those spices in place. I cook the steak in two batches so the pan stays hot and the pieces don’t crowd. Just 45 to 60 seconds per side does the trick. The steak should be medium when done, juicy, and beautifully browned.

Top Tip

Having made this Beef Shawarma Recipe dozens of times, these tips truly transform the experience and help you nail it every time.

Thin slices matter: Cutting your beef thinly ensures quick cooking and tender results—don’t skip this step or the meat might turn chewy.
Marinate long enough: At least 2 hours is a must; I usually prep in the morning for dinner to let those spices deeply infuse the beef.
Hot pan, no crowding: Cooking in batches keeps the pan hot and prevents steaming, so each piece gets that perfect sear.
Use a cast iron griddle: Its heat retention really helps develop that authentic shawarma crust better than nonstick pans.

How to Serve Beef Shawarma Recipe

Garnishes

I’m a big fan of piling on fresh garnishes with every bite. Thinly sliced red onions, crisp lettuce, juicy tomatoes, and tangy turnip pickles all bring brightness to the rich meat. And a drizzle of creamy tahini sauce or cooling tzatziki seals the deal.

Side Dishes

This shawarma is lovely served with warm pita or flatbread to wrap everything up. When I want something heartier, a side of fluffy white rice or coconut rice pairs beautifully. You really can’t go wrong with simple pickles and a fresh salad alongside.

Creative Ways to Present

For special dinners, I like to spread the shawarma on a large platter, surround it with vibrant sliced veggies, dollops of sauces, and warm pita wedges. It feels festive and invites everyone to customize their own wrap—it’s a big hit every time!

Make Ahead and Storage

Storing Leftovers

After enjoying fresh shawarma, I store any leftovers in an airtight container in the fridge for up to 3 days. The beef stays tender, but you might want to reheat gently to keep that texture.

Freezing

I’ve frozen marinated, uncooked beef before with good results—just portion it and freeze in a sealed bag. When ready, thaw overnight in the fridge and cook as usual. Cooked leftovers freeze okay but can lose a bit of juiciness.

Reheating

The best way I’ve found to reheat shawarma is in a hot skillet for just a minute or two, flipping often to warm it without drying out. Avoid the microwave if you can—it tends to make the beef tough.

Frequently Asked Questions:

What cut of beef works best for this Beef Shawarma Recipe?

Strip steak is my go-to because it’s tender and flavorful. Sirloin also works well, but flank steak tends to be less tender, so adjust cooking time accordingly.

Can I prepare this Beef Shawarma Recipe ahead of time?

Absolutely! The marinade actually benefits from sitting a few hours. You can marinate the beef up to 6 hours ahead or even freeze it in marinade for later cooking.

What are some good side dishes to serve with beef shawarma?

Pita bread or flatbread is classic for wrapping. I love pairing it with simple white rice or coconut rice and fresh salads with pickles and yogurt sauces for balance.

How do I keep the beef from drying out when reheating leftovers?

Reheat quickly in a hot skillet, flipping often just until warmed through. Avoid microwaving, which can dry out the meat and make it tough.

Final Thoughts

This Beef Shawarma Recipe has become one of those dishes I turn to when I want something comforting yet vibrant. The layers of spices, the juicy sear on the beef, and the ease of cooking make it a winner in my book. Give it a try—you might just find it’s your new favorite weeknight staple too!