A Lebanese restaurant has recently opened near the place I work, and we went there with some colleagues to grab a shawarma. We did not adore the Beef shawarma though ; everything about it was nice, except the meat itself, quite elastic and dry.  

I kept thinking about this meal later, as the flavours, which were on point, made me crave for more. Suddenly, it dawned on me ; I needed to make one myself, and see if I could beat the restaurant’s version!

I researched my subject as much as I could. I wish I had a vertical roaster to make proper shawarma like in Middle-Eastern eateries ; it’s also interesting though to try and make it easy for any home-cook, as it forces you to become creative.

Here I replace the vertical roaster with the horizontal grill from my standard oven, on high heat ; the result is not the same, but it cooks the meat quickly without drying it, which is what you aim for ! 

You could also pan-fry it if you wish, using a cast-iron pan ideally.

Then all that’s left to do is to assemble your pita, with a quickly-made tarator sauce, a few veggies, a bit of parsley ; et voilà ! You’re ready to devour. 

Oven Beef Shawarma – Recipe

Ingredients – Advice & key points

• Be careful to account for the marinade time ! It’s best to prep this dish the day before you cook it.
• Beef :
  • If choosing from a butcher, I recommend using a good cut of beef, like ribeye or tenderloin, but you can also use flank steak ; the marinade will help tenderizing it. It is important to choose a cut that is not too lean so that the meat remains tender.
  • Also, remember to cut against the grain to get a tender texture.

• Spices :
  • You will most likely need to visit an Arabic store to find the spices you need -especially for items like powdered cloves, caraway, or cardamom- and pita bread, as well as for the optional pink turnip pickles. 
  • You can either buy each spice separately, or use a Shawarma mix if you happen to find one. 
• The remaining ingredients are either basic pantry items or produce you can easily find at the grocery store.

How to eat your Oven Beef Shawarma

• I definitely recommend eating your Beef Shawarma with pita bread and tarator sauce (a tahini-based sauce with lemon).
• Other veggies that you can choose amongst, for the pita bread assembly, are the following :
  • tomatoes;
  • red onion;
  • cucumber;
  • radishes.
• Don’t forget to sprinkle parsley, and hot sauce if you feel like it ; there you go ! 
• You can also make bulgur or rice bowls with the same ingredients, if so wished, which makes it easier to reheat for lunch or later use.

Let’s dig into it !

Print Recipe

Oven Beef shawarma

Author: Multicarbs Cooking Method: Broiling Cuisine: Middle Eastern cuisine Courses: Beef, Main dish, Sandwiches Recipe Keys: Sans maïs Sans œufs Sans soja

Difficulty: Beginner Prep Time 30 min Cook Time 6 min Rest Time 4 hour Total Time 4 hrs 36 mins

Servings: 5

Best Season: Summer

Description

Tender beef meat full of flavour thanks to lovely Middle-eastern spices ; in pita bread, with Tarator sauce and crunchy veggies, beef shawarma become a thing of beauty. 

Ingredients

Servings

• 900 grams beef (ribeye, tenderloin or flank steak)
• 5 large garlic cloves
• 1 small to medium onion (juiced)
• 1 large lemon (juiced)
• 2 tablespoons yogurt

For the spices mix

• 1 teaspoon salt
• 1 teaspoon paprika
• ¹⁄₂ teaspoon cloves (powdered or whole)
• ¹⁄₂ teaspoon coriander (powdered)
• ¹⁄₂ teaspoon cumin (powdered)
• ¹⁄₂ teaspoon caraway (powdered, replace with more cumin)
• ¹⁄₂ teaspoon cardamom (powdered)
• ¹⁄₂ teaspoon oregano (powdered)
• ¹⁄₂ teaspoon cinammon (powdered)
• ¹⁄₂ teaspoon turmeric (powdered)
• ¹⁄₃ teaspoon cayenne (optional, for a touch of heat)
• ¹⁄₄ teaspoon ginger (powdered)

For the tarator sauce

• 8 tablespoons tahini paste
• 1 lemon (juiced)
• 2 garlic cloves (grated or minced)
• 6 tablespoons water (more as needed)
• ¹⁄₃ teaspoon salt

For the pita assembly

• 4 tomatoes (chopped)
• ¹⁄₂ parsley bunch (chopped)
• 1 red onion (sliced, seasoned with sumac & olive oil)
• pink turnip pickles (optional, or another pickle you like)
• 5 pitas

Instructions

1. Marinate that beef

   Mince the garlic, grate the onion (we'll only use the onion juice).

   Slice the meat : cut into thin, bite-sized pieces. 

   To a large bowl, add your meat, garlic and onion juice.

   Add your spices mix. 

   Add lemon juice & yogurt.

   Mix well, ideally by hand, & set aside for at least 4 hours to overnight.

   Do not let it marinate over 24 hours, or the meat will toughen.

2. Grill your meat and prep your pita assembly

   When the meat is ready, let it come to room temp, around 1h (this can be included in your marination time).

   Make your tarator sauce : mix grated garlic, tahini, lemon juice, salt and add water little by little. 

   Preheat your oven @230°C. The hot plate you’ll use for the beef must be in it.

   Meanwhile, cut your tomatoes, onion and parsley. Make your sumac onions by mixing 1/2 tsp sumac, onions and 1 tbsp olive oil. 

   Add to your hot oven dish some lard or duck fat (or oil). Immediately place your marinated beef, in a single layer. Put your dish as high (near the grill) as possible. 

   Cook around 6 to 8 minutes.

   Turn over after 3 to 4mn so that both sides are charred. 

3. Assemble !

   Heat up your pita bread in the microwave oven with a wet paper towel on top, around 30 seconds. Add 20 more seconds if needed.

   On your whole pita bread, add : beef, tomato, onion, pickles if using, tarator sauce, spicy sauce if using, parsley and a pinch of salt on your tomatoes. 

   Et voilà !! You're done !

Keywords: home made, beef, beef shawarma, oven beef shawarma, grilled, meat, comforting