Name: Beef Shawarma Recipe
Prep time: 30 min
Cook time: 2 min
Total time: 2 h 32 min
Cuisine: Middle Eastern
Ingredients: 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inches pieces that are 1/4-inch thick; 3 Tbsp olive oil, plus more for griddle; 1 1/2 Tbsp red wine vinegar; 1 1/2 Tbsp fresh lemon juice; 1 Tbsp minced garlic (3 cloves); 1 1/2 tsp salt; 1 tsp ground black pepper; 1 tsp ground cumin; 1 tsp ground coriander; 3/4 tsp paprika; 1/2 tsp ground allspice; 1/2 tsp dried oregano; 1/4 tsp ground cloves; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; 1/4 tsp ground ginger; 1/4 tsp ground turmeric; 1/4 tsp cayenne pepper, or more to taste

There’s something utterly irresistible about juicy, spiced, tender meat wrapped in warm bread—and that’s exactly what this Beef Shawarma Recipe delivers. The vivid, aromatic spices combined with a quick, high-heat sear make it a standout meal you’ll want 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

This Beef Shawarma Recipe is one I keep coming back to because it’s simple yet packed with layers of flavor. It’s a fantastic way to bring Middle Eastern street food vibes straight into your kitchen without the fuss.

Authentic Spice Blend: The mix of cumin, coriander, allspice, and warm spices gives you that true shawarma punch without needing a rotating spit.
Quick Cooking Time: Marinate ahead, then just a few minutes on a hot griddle makes this supper-ready in a flash.
Flexible Serving Options: Whether in pita, on rice, or as a salad topper, this recipe adapts effortlessly to your mood or occasion.
Trustworthy Texture: Using strip steak keeps the meat tender and juicy—no chewy surprises, just perfect bites every time.

Ingredients & Why They Work

Each ingredient in this Beef Shawarma Recipe plays a starring role, bringing bright, earthy, and warm notes that meld beautifully. A quick tip before you shop: try to find fresh spices and quality olive oil—they really elevate the flavors.

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: This cut has a great balance of tenderness and flavor, perfect thin slices make all the difference.
Olive oil: Adds richness and helps the spices adhere while cooking; plus, it boosts flavor.
Red wine vinegar: Brings a mild tang that cuts through the richness, balancing flavors.
Fresh lemon juice: Adds brightness and a fresh citrus zing to the marinade—can’t skip if you want the authentic zip.
Garlic: Minced for that punch of savory warmth that complements the spices beautifully.
Salt and black pepper: Essential basics, don’t skimp, they enhance the meat's natural flavor.
Ground cumin, coriander, paprika, allspice, oregano: Core shawarma spices that give the recipe its traditional Middle Eastern kick.
Ground cloves, cardamom, cinnamon, ginger, turmeric, cayenne pepper: A careful sprinkle of these warm spices creates depth and complexity with a little heat from the cayenne.

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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

One of the best things about this Beef Shawarma Recipe is how easily it adapts. You can tweak heat levels or even try a different cut of beef to suit what you love or have on hand.

Variation: I sometimes swap strip steak for sirloin when I’m after a slightly leaner cut, and it still cooks up tender—just watch the timing closely.
Heat Level: Adjust the cayenne pepper to your liking. When I want it mild for the kids, I tone it down and add a spicy sauce on the side for adults.
Marinating Time: I've found marinating for at least 2 hours is key, but if you’re short on time, even 1 hour can work in a pinch.

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: Whisk Together the Magic Marinade

The marinade is where all the flavor begins. I like to mix my olive oil, red wine vinegar, lemon juice, minced garlic, salt, pepper, and every fragrant spice in a large bowl before throwing in the steak slices. Whisk it until everything’s combined and aromatic—your kitchen will smell heavenly already.

Step 2: Marinate and Chill

Once the steak pieces meet the marinade, coat them well, cover with plastic wrap, and pop them in the fridge. I usually aim for at least 2 hours—even better if it can soak overnight. It allows all those spices to tenderize and infuse every bite.

Step 3: Heat Up and Sear

Preheat a cast iron griddle or heavy skillet with some olive oil until it’s screaming hot. Cooking the beef quickly at high heat locks in juices and gives you that beautiful, slightly charred crust. Cook in batches to avoid overcrowding—each piece should sear, not steam.

Step 4: Quick Flip and Serve

Flip the steaks after about 45-60 seconds to get a lovely medium-rare to medium finish, depending on your preference. Remove to a bowl and repeat with the remaining meat. Serve right away for best juiciness.

Top Tip

From my experience, the difference between good and unforgettable Beef Shawarma lies in the details. Here are a few tips that helped me nail this recipe every single time.

Don't Skip the Slicing Thickness: Cutting your steak thinly (around ¼-inch) ensures quick cooking and tenderness—thicker slices can turn chewy.
Marinate Long Enough: I once rushed the process, and the meat lacked flavor depth—give those hours, it really pays off.
Hot Pan is Key: A screaming hot griddle creates that characteristic sear. If you add too many pieces at once, the temperature drops, and you lose the crust.
Rest Briefly: Let the meat rest a couple of minutes after cooking for juicy, tender bites instead of rushed dryness.

How to Serve Beef Shawarma Recipe

Garnishes

I love piling on crunchy pickles, fresh chopped tomatoes, shredded lettuce, and thinly sliced red onions. A drizzle of creamy tahini sauce or tangy tzatziki finishes it perfectly, balancing the spice and adding moisture.

Side Dishes

Serve it alongside warm pita bread or fluffy flatbreads, or pile everything over a bed of coconut or plain white rice. Roasted veggies or a crisp cucumber salad also pair beautifully for a complete meal.

Creative Ways to Present

For parties, I love setting up a shawarma station with pita, sauces, fresh herbs, and pickles so everyone can build their own. It turns dinner into a fun, interactive experience everyone enjoys.

Make Ahead and Storage

Storing Leftovers

I usually place leftover beef in airtight containers and refrigerate it for up to 3 days. It reheats well and actually tends to be more flavorful after resting overnight.

Freezing

If you want to freeze cooked shawarma beef, I recommend portioning it into freezer-safe bags or containers. It keeps nicely for up to 2 months—just thaw in the fridge before reheating.

Reheating

Warm leftovers gently in a skillet over medium heat with a splash of water or broth to keep it juicy. Avoid microwaving too long, or you risk drying out the meat.

Frequently Asked Questions:

Can I use a different cut of beef for this Beef Shawarma Recipe?

Absolutely! While strip steak is ideal for tenderness and quick cooking, sirloin or flank steak can work too. Just note that flank steak might be a bit tougher and requires careful slicing and marinating.

How long should I marinate the beef for best flavor?

Marinating for at least 2 hours is great, but for the best depth of flavor and tenderness, 4 to 6 hours or even overnight in the fridge is perfect. Just be sure not to marinate more than 24 hours, as the acid can start breaking down the meat too much.

What are some good toppings to serve with Beef Shawarma?

Fresh toppings like diced tomatoes, sliced red onion, crunchy pickles, and shredded lettuce complement the rich, spiced beef beautifully. Creamy sauces such as tahini, tzatziki, or a yogurt-herb sauce add moisture and balance. Add a drizzle of hot sauce if you like extra kick.

Can I make this recipe gluten-free?

Definitely! Instead of pita bread, serve the beef over rice or alongside gluten-free flatbreads. Just double-check your spice blends and sauces to ensure they don't contain any hidden gluten.

Final Thoughts

This Beef Shawarma Recipe is one of those dishes I’m always excited to share because it’s accessible, delicious, and perfect for casual weeknights or impressing guests. It brings warmth and spice to the table effortlessly. Give it a try—you’ll find yourself craving shawarma nights at home more often than you expect!