The Ultimate Beef Shawarma Recipe
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Ingredients
- 2.2 pounds of 1 KG Sirloin steak, flank steak or round top , Thinly sliced against the grain
- 2 tablespoons Shawarma spice blend (recipe below
- 1 cup Buttermilk or yogurt (see notes)
- ÂĽ cup 60 ml (2 Oz) olive oil
- 2 tablespoon 15ml (0.5 oz) red wine vinegar or white distilled vinegar
- 2 tablespoons 60 ml (1 oz) lime juice
- 4 garlic cloves minced, approx. 2 tablespoons
- Juice of 1 medium onion, approx. 2 tablespoons (see notes)
- 2 tablespoons 30 g (1 oz) shawarma spice blend (recipe below)
- Seeded and diced tomatoes
- Diced red onions
- Finely chopped Parsley
Shawarma Spice Blend
- 1 tablespoon 6 g freshly ground black pepper
- 1 tablespoon 6 g ground allspice or 1 whole nutmeg
- 1 teaspoon 2.5 g cumin seeds
- 1 teaspoon 2 g coriander seeds
- Seeds from 5 green cardamom pods
- 1 teaspoon 2.5 g sweet or smoked paprika
- 1 teaspoon 3 g garlic powder
- 1 teaspoon 3 g onion powder
For Smoking the Shawarma
- A piece of charcoal
- 1 tablespoon 15 ml of hot oil
For Serving Shawarma
- Tahini sauce, recipe follows
- Harissa paste, optional
Tahini Sauce
- 1 cup 240 ml (8 oz) tahini paste
- ½ cup 120 ml (4 fl) plain yogurt
- Juice of 1 lime, approx. 2 tablespoons (30 ml) (1-1.5 fl oz)
- Salt and pepper to taste
Instructions
- For the marinade: Combine the marinade ingredients vinegar, lime juice, onion juice (see notes), yogurt, shawarma, and olive oil and massage the meat thoroughly. Cover with a plastic wrap and place in the fridge for 3 hours at least or preferably overnight. Before cooking the shawarma, let it drain any excess marinade’ liquids and let it come to room temperature.
- For the Tahini sauce: Mix together the tahini, yogurt, lime juice and seasoning. Combine well and keep it in the fridge until you are ready to serve the shawarma.
- For the shawarma: Melt “liyeh” (lamb fat) over medium-high heat in a large cast iron skillet or a normal skillet (that is not non-stick). Once the “liyeh” becomes fragrant and melts totally, add the shawarma in batches and in a single layer to the hot skillet. Don’t overcrowd the skillet. Cook them in batches. Each batch won't take more than 5-7 minutes to cook. Don’t overcook the beef shawarma to prevent it from toughening. Taste and adjust the seasoning. Add the diced tomatoes and diced red onions, to the cooked shawarma and stir for 2 minutes over medium heat. Turn off the heat and stir in the chopped parsley.
- To smoke the shawarma: Place a piece of glowing charcoal in a heatproof dish or on a square of foil, and nestle it in the center of the cooked shawarma. Carefully pour a spoonful of hot oil over the charcoal to release smoke. Immediately cover the shawarma tightly with foil to trap the smoke, and let it infuse for 15–20 minutes in a turned-off oven.
- To assemble: Use Lebanese bread, Palestinian shark bread or Persian/Armenian lavash bread, or soft brioche buns as Egyptians would do. Spread the bread with the tahini sauce, some harissa if you seek some extra heat. Add some pickled cucumber or pickled turnips and then add the shawarma. For an extra crunch, press the Lebanese bread filled with shawarma in the panini machine.
- For serving: Serve the shawarma sandwich with fries, extra tahini sauce and an assortment of pickles.
Nermine's Notes
- Freeze the Meat Before Slicing: For easier slicing experience, freeze the meat cut for two hours and then slice it against the grain with a sharp knife.Â
- Marinate for Maximum Flavor
Allow the meat to marinate for at least 8 hours—or ideally overnight. This deepens the flavor and ensures the spices and acids tenderize the meat thoroughly. - Use Thin Cuts
Slice your meat thinly across the grain. Thin cuts cook quickly and evenly, and mimic the shaved texture of traditional shawarma. - Balance the Marinade
A great marinade balances acid (like vinegar or lemon juice), fat (like buttermilk, yogurt or oil), and warm spices (such as cumin, paprika, coriander, and cinnamon). - Don’t Skip the Onion Juice
Onion juice acts as a natural meat tenderizer and adds depth. Grate or blend an onion and strain the juice into your marinade—it’s shawarma’s best-kept secret. - Toast and Grind Your Spices
For unmatched aroma and potency, toast whole spices before grinding. Freshly ground spices make a world of difference. - To Make Butter Milk:Â Mix one cup of full fat milk and a tablespoon of vinegar.Â
- Sear, Don’t Steam
Whether on a stovetop, grill, or oven, cook the meat over high heat to get a nice char. Crowding the pan causes the meat to steam rather than sear—work in batches if needed. - Smoke for the Signature Aroma
For restaurant-style depth, smoke the shawarma after cooking: Place hot charcoal in a foil cup nestled in the meat, pour hot oil on top, and cover tightly for 15–20 minutes.