No need to look for a rotisserie or a spit— today’s beef shawarma recipe will show you how to pull together this mouthwatering dish with only one pan.
Our chefs brown the beef with warm, aromatic spices before adding onion and butter to bring out the flavor. To assemble the rolls, we fill the tortilla with fresh lettuce, red cabbage, tomato wedges, juicy beef, and creamy tahini sauce—bring out the flavor in each bite.
Requiring only 15 minutes from start to finish, this main dish is a great option for busy home cooks.
What Does Beef Shawarma Taste Like?
Beef shawarma, rooted in the Middle East region, shares the profile flavor of many Mediterranean dishes—tangy, savory, earthy, and slightly spicy.
The shawarma spice blend usually consists of paprika, cardamom, nutmeg and black pepper. While paprika and black pepper offer moderate heat to the dish, cardamom and nutmeg have a zesty, nutty taste.
Is Beef Shawarma Healthy?
Our beef shawarma is a great fit for a healthy diet, as it’s jam-packed with protein, fiber, vitamins, and minerals.
With beef being one of the main ingredients, each serving of this delectable meal offers around 23.4 g of protein, which is approximately 47% of the recommended daily value.
Our chefs also include fresh lettuce, red cabbage, tomatoes, spices, and herbs for extra dietary fiber and antioxidants.
Overall, this main dish contains 474 calories with 6.3 g of saturated fat and approximately 574 mg of sodium, which is considered pretty reasonable.
Ingredients You’ll Need
The ingredients list may make you feel a bit daunted at first; however, you’ll be able to get your hands on these items at most Asian markets.
- Beef: Our team opts for flank steak as this lean cut performs well in many dishes, especially in recipes that call for well-marinated meat. You can also substitute flank steak with skirt steak or hanger steak.
- Tomatoes: The sweet and tangy taste of ripe tomatoes complements the robust flavor of pan-seared beef. When selecting tomatoes, avoid those with bruises or dark spots as these are signs of damaged or rotten ones.
- Romaine lettuce: We fancy the crispy texture and mild bitterness of romaine lettuce for salads, tacos, or smoothies. Its light green color peeking through the layers of beef, tomatoes, and red cabbage offers a refreshing feast for your eyes.
- Red cabbage: This vibrant veggie is a rich source of dietary fiber and vitamins (A, C, and K). Hence, eating red cabbage has many health benefits.
- Onions: The sharp flavor of raw onions pairs excellently with the tart taste and creamy texture of the tahini sauce.
- Spices: We impart flavor to the beef with a mixture of allspice, Cajun seasoning, ground cloves, chili powder, paprika, nutmeg, cardamom, salt, and black pepper.
- Tahini sauce: The combination of tahini paste, Greek yogurt, and mayonnaise makes for a rich, tangy, and nutty sauce.
- Flour tortillas: We go with tortillas that are 10 inches in diameter as this size ensures the fillings are neatly held together inside the roll.
What to Serve With Beef Shawarma
If you’re looking for some accompaniments to serve with our delectable beef shawarma, here are some recipe suggestions:
- Migas recipe
- Healthy Watermelon Arugula Salad recipe
- Air Fryer Potato Wedges recipe
- Avocado Hummus recipe
- Healthy Pico de Gallo recipe
How to Make Beef Shawarma
Our 15-minute beef shawarma recipe presents juicy beef and crunchy vegetables wrapped in tortillas and served with tahini sauce. Whether it's breakfast, lunch, or dinner, this quick and easy meal will have your back for any occasion.
- cook TIME 8 mins
- prep TIME 7 mins
- total TIME 15 mins
- COURSE Main Course
- CUISINE Middle East
- SERVINGS servings
- CALORIES 474 kcal
- 12 oz flank steak (separable lean, 0" fat, thinly sliced)
- 6 oz tomatoes (cut into wedges)
- 4 oz romaine lettuce (cut into thin ribbons)
- 2 oz red cabbage (shredded)
- 2 oz onion (cut into wedges)
- 2 tbsp parsley (chopped)
- 1 tsp oregano
- 1/2 tsp ground allspice
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/4 tsp ground cloves
- 1/4 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp tahini paste
- 1 tbsp plain Greek yogurt
- 3 tbsp Japanese mayonnaise
- 1/4 tsp salt
- 1/2 tsp black pepper
- 4 flour tortillas
Use a sharp chef's knife to trim off any silver skin and excess fat from the flank steak. Cut the steak in half, lengthwise. Slice those halves across their grain into thin strips, about 1-inch thick.
Cut the tomatoes in half, lengthwise, then slice them into quarters. Use a sharpened knife to cut under the seeds of the tomato from one end to the other. Discard the seeds. Repeat this process for the rest of the tomatoes.
Slice off the stem and remove the skin of the onion. Cut the onion in half, lengthwise. Place the onion face down on a chopping board. Place the knife at a slight angle and make diagonal cuts into each half.
Finely chop the parsley.
Cut off the root of the romaine lettuce and separate the leaves from the bulb. Stack the leaves, one on top of the other, then start slicing them crosswise into thin ribbons.
Place the red cabbage stem side down on a chopping board. Cut it in half, lengthwise, then place it face down and cut vertically in half again. Place the knife at a slight angle and cut these quarters into thin strips.
Make the sauce: In a small mixing bowl, combine 1 tbsp tahini paste, 1 tbsp plain Greek yogurt, and 3 tbsp Japanese mayonnaise. Mix well with a spoon.
Heat the tortillas: Place a non-stick pan over medium heat. Heat 4 flour tortillas, one at a time, until warm. Remove from heat.
Cook the beef: In the same pan, add 2 tbsp olive oil, 12 oz thinly sliced sirloin steak, 1/2 tsp ground allspice, 1/2 tsp garlic powder, 1/4 tsp ground cloves, 1/4 tsp chili powder, 1/2 tsp paprika, 1/4 tsp nutmeg, 1/4 tsp cardamom, 1/4 tsp cinnamon, 1 tsp oregano, 1 tsp Cajun seasoning, 1/4 tsp salt, and 1/2 tsp black pepper. Stir frequently for 2 minutes over medium heat.
Combine butter and onion: Add 1 tbsp unsalted butter and 2 oz onion wedges to the pan. Cook and stir occasionally for 2 more minutes.
Assemble 4 rolls: In the center of each tortilla, arrange romaine lettuce, shredded red cabbage, tomato wedges, and beef. Drizzle the sauce and sprinkle 2 tbsp chopped parsley. Wrap them up and enjoy!
Tuyet PhamChef, Culinary Consultant
Luna ReginaWriter, Author
Natalie Butler, RD, LDNutrition Reviewer
April 3, 2023 at 3:21 AMDelicious and easy to make. The seasoning blend tastes amazing, and the use of yogurt to marinade the meat gives it an excellent tangy taste.