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 nothing quite like the aromatic, spiced allure of this Beef Shawarma Recipe. The tender, flavorful meat paired with a vibrant blend of spices makes it a standout in any meal rotation—trust me, once you make it, it becomes an instant favorite.

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 brings authentic Middle Eastern flavors right to your kitchen without any complicated steps or hard-to-find ingredients. It’s one of those dishes that feels fancy but is really simple to prepare, perfect for impressing guests or satisfying a family dinner craving.

Authentic flavor experience: The mix of spices is perfectly balanced, delivering that classic shawarma taste you're after.
Simple ingredients: Most spice blends come from your pantry, making it a no-fuss recipe to whip up any day.
Quick to cook: After marinating, the steak cooks fast on a hot griddle, locking in juices and flavor.
Versatile serving options: Enjoy it in pita, over rice, or as a protein-packed salad topper—you have the freedom to make it your own.

Ingredients & Why They Work

The magic of this Beef Shawarma Recipe lies in the fresh, well-chosen ingredients that create its unapologetically bold taste. Each spice complements the beef, enhancing it rather than overpowering it. Here’s why each one is a standout.

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: I use New York strip for tenderness and flavor, but sirloin or flank can work if you have them on hand.
Olive oil: Acts as a marinade base that helps the spices stick and keeps the steak juicy when cooking.
Red wine vinegar: Adds a subtle tang that brightens the flavors and tenderizes the beef.
Lemon juice: Freshness that elevates everything—if you’re out, just use a little more vinegar.
Garlic: Essential for that deep, savory punch in every bite.
Salt and black pepper: Basics that balance and season perfectly.
Cumin: The earthy backbone of the spice blend that’s classic in shawarma.
Coriander: Adds a slight citrus note that lifts the meat’s richness.
Paprika: Gives a smoky sweetness and beautiful color.
Allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, cayenne pepper: These create the warm, complex, slightly spicy flavor profile that defines shawarma. Don’t skip any!

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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

My absolute favorite thing about this Beef Shawarma Recipe is how adaptable it is. You can dial up the heat, swap spices, or transform it with your favorite toppings. Don’t be afraid to experiment—that's how I made this dish truly mine.

Variation: I once tried adding a pinch of smoked chili powder to boost the smokiness, and it was incredible—gives a whole new dimension.
Dietary: For a lighter option, serve this over a bed of greens instead of bread or rice.
Seasonal tweak: In warmer months, I swap lemon juice for a splash of fresh orange juice for a bright citrus twist.

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: Prep that magnificent marinade

First thing’s first—I whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper in a large bowl. This blend of spices is what gives the beef that signature shawarma flavor, so don’t skimp or swap them out. It looks like a lot going in, but trust me, the magic is in this mix!

Step 2: Marinate the steak pieces

Next, I add the steak slices, making sure each piece is coated well. Then I cover the bowl and pop it in the fridge for at least 2 hours, up to 6 if I have time. This step really lets the flavors seep in and tenderizes the meat just right. I’ve learned that rushing this part leads to less flavor, so patience pays off.

Step 3: Sear to perfection

I heat a cast iron griddle with a little olive oil over medium-high heat until it’s smoking hot. Then, I add half the marinated steak pieces, spreading them out in a single layer so they brown evenly. Cooking for about 45 to 60 seconds on each side ensures a delicious crust while keeping the inside medium. I repeat with the rest, and the aroma filling the kitchen is honestly the best reward!

Top Tip

After making this recipe several times, I’ve picked up a few handy tips to get the best results consistently. These have saved me from common pitfalls, so I’m passing them on to you!

Marinate long enough: I’ve learned that less than 2 hours just won’t develop the rich flavors, so plan ahead.
Don’t overcrowd the pan: Cooking in batches gives you that perfect sear and prevents steaming.
Use a cast iron griddle: This type of pan holds heat well and creates an amazing caramelized crust.
Cut steak thinly: Cutting pieces about a quarter-inch thick helps everything cook quickly and evenly.

How to Serve Beef Shawarma Recipe

Garnishes

I love to pile on fresh lettuce, juicy tomatoes, crisp red onion slices, and a few crunchy pickles or turnip pickles for that perfect tang. Adding a drizzle of tahini sauce or tzatziki rounds everything out with creaminess and cool contrast. Honestly, this combo brings the whole dish to life in every bite.

Side Dishes

White rice or coconut rice are my go-tos here, as their mild sweetness pairs beautifully with the spices. On lucky days, I make a fresh tabbouleh or a simple cucumber salad to freshen the plate even more.

Creative Ways to Present

For get-togethers, I like setting up a shawarma “bar” where folks can build their own wraps or rice bowls. Another fun idea is to serve the beef over warm flatbread, topped with pickled veggies and fresh herbs for an elevated appetizer that always gets compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover cooked beef shawarma in airtight containers in the fridge, and it keeps well for up to 3 days. Just make sure to cool it completely before sealing to avoid sogginess.

Freezing

Freezing works great here, too! I portion the cooked beef into freezer-safe bags, pressing out excess air before freezing. When I’m ready to eat, it thaws quickly overnight in the fridge.

Reheating

To reheat, I recommend a quick sauté in a hot pan or warming in the oven set around 350°F (175°C) to keep the steak tender and juicy. Avoid microwaving if you can, as it tends to dry the beef out.

Frequently Asked Questions:

What cut of beef is best for this Beef Shawarma Recipe?

I highly recommend using strip steak, like New York strip, because it balances tenderness and flavor wonderfully. You can also try sirloin or flank, but flank might be a bit tougher unless sliced very thin.

Can I make this recipe without lemon juice?

Absolutely! If you don't have lemon juice on hand, you can simply increase the amount of red wine vinegar slightly. The acidity is important for tenderizing and brightening the flavors, so just keep that in mind.

How long should I marinate the beef for the best flavor?

For best results, aim to marinate the beef between 2 to 6 hours. Less than 2 hours won’t develop the full depth of flavor, and longer than 6 hours risks the texture getting a bit mushy due to the acid in the marinade.

Can I grill the beef instead of using a griddle?

You sure can! Grilling adds a smoky char that’s fantastic. Just be careful to cut the beef thin enough and don’t cook it too long, since thin slices cook quickly and you don’t want it drying out. Watch closely and turn often for even cooking.

Final Thoughts

This Beef Shawarma Recipe is a genuine keeper in my kitchen—it never fails to deliver that perfect blend of spices, tender meat, and easy prep that feels special yet approachable. I can’t wait for you to try making it yourself and taste how simple ingredients come together for a flavor-packed meal. It’s one of those dishes I’ll gladly share with friends because it’s just that good!