There’s something about the warm spices and tender slices of beef that makes this Beef Shawarma Recipe really stand out. It’s a game-changer for those evenings when you want restaurant-quality flavor without all the fuss.

A white bowl filled with many small pieces of brown cooked meat sprinkled with green herbs and topped with three yellow lemon wedges arranged around the bowl. The bowl sits on a white marbled surface surrounded by fresh green lettuce leaves in the bottom left corner and bright red cherry tomatoes, some whole and some halved, in the bottom right corner. To the top left of the bowl, there are two pieces of round toasted flatbread stacked on each other. Above the bowl, there is a small portion of green pickled vegetables with yellow seeds visible. On the right side near the bowl, a dark blue cloth is partly visible along with a black fork and spoon. 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

When I first made this Beef Shawarma Recipe, I was blown away by how simple ingredients can come together in such an explosion of flavor. The marinade infuses every bite with a perfect balance of spices — it’s a real crowd-pleaser in my kitchen.

Bold, balanced flavors: The blend of warm spices like cumin, paprika, and cardamom transforms plain beef into something extraordinary.
Super quick cook time: Despite the marinade time, cooking the steak only takes minutes, making it ideal for weeknight dinners.
Versatile serving options: Whether stuffed in pita or served over rice, this recipe adapts beautifully to whatever you’re craving.
Authentic yet approachable: It brings Middle Eastern vibes home without needing tricky ingredients or restaurant equipment.

Ingredients & Why They Work

Every ingredient in this Beef Shawarma Recipe plays a role in building the classic flavors you expect from shawarma — bright, aromatic, and just a bit smoky. Here’s what to look for when shopping and prepping.

Flat lay of fresh raw strip steak pieces cut into thin slices, a small white ceramic bowl of golden olive oil, a small white bowl with deep red wine vinegar, a small white bowl of bright yellow fresh lemon juice, a small mound of peeled garlic cloves, tiny white ceramic bowls each containing vibrant ground spices: warm red paprika, light brown ground cumin, soft tan ground coriander, dark reddish-brown ground allspice, dried greenish oregano leaves, deep brown ground cloves, pale beige ground cardamom, rich brown ground cinnamon, light brown ground ginger, bright yellow ground turmeric, and bright red cayenne pepper, all ingredients arranged in perfect symmetry on a clean white ceramic plate and bowls 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 stays tender and slices thin while holding up well to quick cooking; lean trimmings keep it juicy but not greasy.
Olive oil: Acts as the marinade base and helps the spices cling to the meat during cooking.
Red wine vinegar: Adds acidity that tenderizes the beef and brightens flavors.
Fresh lemon juice: For an extra zing — but if you don’t have it, red wine vinegar alone does the job just fine.
Garlic: Minced fresh garlic provides that savory punch that defines shawarma.
Salt & black pepper: Essential for seasoning and enhancing all the spices.
Cumin & coriander: These ground spices bring earthy warmth and subtle citrus notes.
Paprika & cayenne pepper: Offer mild heat and a pleasant smoky undertone.
Allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric: The secret spice squad that layers complexity and authentic Middle Eastern flair.

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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

This Beef Shawarma Recipe is a great canvas for your personal twists. I often play around with the spice levels or switch up the toppings depending on what’s in my fridge.

Variation: I like substituting flank steak sometimes for a leaner bite, though it’s a little chewier. Adding a little yogurt to the marinade gives the beef an extra tender, tangy boost.
Extra heat: For friends who love spice, upping the cayenne or adding a dash of harissa really wakes up the dish without overpowering.
Vegetarian twist: Swap beef for seasoned portobello mushrooms sliced thin — I've tried it, and the bold marinade still shines wonderfully.

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

Two pita sandwiches sit on a white round plate on a white marbled surface. Each pita is grilled and slightly browned, folded open to reveal lettuce leaves as the bottom layer. On top of the lettuce are pieces of cooked, browned meat, followed by sliced pickles and halved red cherry tomatoes. Pickled red onions and a creamy white sauce with green herb specks cover the meat and vegetables. Lemon wedges are placed around the plate's edge. The background shows a dark green cloth softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Beef

First, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, and all those beautiful spices. I find whisking it the night before helps all those flavors deepen overnight. Then toss the steak pieces evenly in this marinade, cover, and pop it in the fridge for at least 2 hours — but 6 hours max so it doesn’t get too strong.

Step 2: Heat Your Griddle

Warm up your cast iron griddle or skillet over medium-high heat for several minutes. Adding just a touch of olive oil will keep the beef from sticking and help you get that gorgeous sear.

Step 3: Cook The Beef Quickly

Put half of the marinated beef in a single layer on the hot griddle, leaving a little space between pieces. Cook for about 45 to 60 seconds per side — you want those edges crisp and the centers juicy and medium. Work in batches so you don’t overcrowd the pan, which can cause steaming instead of browning.

Step 4: Serve and Enjoy

I like to toss the cooked beef in a warm bowl while the second batch finishes. Serve it right away with your favorite sides or stuff it into pita with some fresh toppings (more on that below!).

Top Tip

From making this Beef Shawarma Recipe dozens of times, I’ve learned that marinating well and cooking quickly at high heat are the keys to success. Here are some tips that saved me from common pitfalls.

Marinate evenly: Make sure every piece of beef is coated thoroughly. I like mixing with my hands for the best coverage.
Don’t skip the rest time: Letting the beef marinate a minimum of two hours really tenderizes and flavors the meat deeply.
Manage your heat: Preheat your pan well and keep the temperature high so you get that beautiful sear before the meat cooks through.
Work in batches: Crowding the pan leads to steaming, not browning—one of the biggest reasons your beef might turn out soggy rather than crisp.

How to Serve Beef Shawarma Recipe

Garnishes

In my house, nothing rounds out the Beef Shawarma Recipe like fresh lettuce, ripe tomatoes, and crunchy pickles — especially turnip pickles if you can find them. I always add a drizzle of homemade tahini sauce or a dollop of tzatziki to bring creaminess and cut through the spices.

Side Dishes

I’m all about serving this over fluffy white rice or coconut rice when I want something comforting. For a lighter meal, wrap it all up in pita or flatbread with some chopped red onions and fresh herbs. Roasted vegetables also pair nicely on the side for a balanced plate.

Creative Ways to Present

For special occasions, I’ve layered the beef shawarma on a big platter with bowls of assorted toppings and sauces scattered around. It turns into a fun DIY shawarma bar that everyone loves. Another favorite is making sliders with mini pita pockets for parties — great finger food option.

Make Ahead and Storage

Storing Leftovers

Leftover beef shawarma stays juicy and flavorful stored in an airtight container in the fridge for up to 3 days. I usually keep the cooked meat separate from any fresh garnishes to prevent sogginess.

Freezing

If you want to freeze, portion the cooked beef into freezer bags. It keeps well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.

Reheating

To reheat, pop the beef in a hot skillet for just a few minutes to crisp the edges again. Microwaving works in a pinch but can make it a bit soggy. A quick pan reheat maintains that freshly-cooked texture I love.

Frequently Asked Questions:

Can I use other cuts of beef for this Beef Shawarma Recipe?

Absolutely! While strip steak is my top choice for tenderness and quick cooking, you can also use sirloin or flank steak. Just keep in mind that flank can be a bit tougher, so marinate thoroughly and slice thinly against the grain for best results.

How long should I marinate the beef for optimal flavor?

I find marinating the beef for at least 2 hours gives the spices time to penetrate without becoming too intense. If you have the time, 4-6 hours works beautifully and makes the beef incredibly flavorful and tender. Avoid marinating more than 6 hours to keep the texture spot on.

Do I need special equipment to cook this recipe?

Not at all. A heavy skillet or cast iron griddle is perfect for getting that high heat sear needed. If you don’t have a griddle, a regular frying pan will do just fine — just make sure it’s well preheated and don’t crowd the meat.

What sides go best with Beef Shawarma?

Classic sides like pita bread, fresh veggies (tomatoes, lettuce, pickles), and creamy sauces such as tahini or tzatziki are unbeatable partners. I also love serving it over fragrant coconut rice or alongside roasted vegetables for a hearty meal.

Final Thoughts

This Beef Shawarma Recipe quickly became one of my go-to dishes because it’s both comforting and exciting to eat. It’s one of those recipes that looks like you put in way more effort than you actually did — perfect for impressing friends or just treating yourself midweek. Trust me, once you try it, you’ll be making it again and again.