Beef and Lamb Shawarma
This recipe features thinly sliced beef and lamb marinated in a blend of aromatic spices, then cooked to perfection. It's a flavorful and satisfying dish, perfect for wrapping in warm pita bread with fresh toppings.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 676 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
meat
- 250 gbeef sirloin, thinly sliced against the grain
- 250 glamb leg, thinly sliced against the grain
marinade
- 60 mllemon juice
- 30 mlolive oil
- 4 clovegarlic, minced
- 2 tspcumin, ground
- 2 tspcoriander, ground
- 1 tsppaprika
- 0.5 tspturmeric
- 0.25 tspcinnamon, ground
- 0.25 tspcayenne pepper(optional)
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
cooked vegetables
- 0.5 pcsyellow onion, thinly sliced
for serving
- 4 pcspita bread
- 2 pcstomato, diced
- 0.5 pcscucumber, diced
- 0.5 cuptahini sauce
- 0.25 cupfresh parsley, chopped
Equipment
large skillet · large bowl · small bowl · whisk
The method
Step by step
- 1
Combine the beef sirloin and lamb leg in a large bowl.
About 1 min
- 2
In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, ground cinnamon, cayenne pepper (if using), salt, and black pepper to create the marinade.
About 2 min
- 3
Pour the marinade over the meat, ensuring all pieces are well coated.
About 1 min
Cook’s note: Use your hands to really work the marinade into the meat.
- 4
Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld.
About 3 hr
Cook’s note: The longer the marination, the more tender and flavorful the meat will be.
- 5
Heat a large skillet or cast-iron pan over medium-high heat until very hot.
About 2 min
Cook’s note: Do not add oil to the pan, as the meat is already marinated in olive oil.
- 6
Add the marinated meat in a single layer, working in batches if necessary to avoid overcrowding the pan.
About 1 min
Cook’s note: Overcrowding will steam the meat instead of searing it.
- 7
Cook the meat for 3-5 minutes per side, until browned and cooked through.
About 10 min
Cook’s note: The thin slices cook quickly, so keep an eye on them.
- 8
Remove the cooked meat from the pan and set aside.
- 9
Add the thinly sliced yellow onion to the same pan and sauté for 5-7 minutes until softened and lightly caramelized.
About 7 min
Cook’s note: The onions will absorb the delicious pan drippings from the meat.
- 10
Return the cooked meat to the pan with the onions and toss to combine.
About 1 min
- 11
Warm the pita bread according to package instructions, either in a dry skillet, microwave, or oven.
About 3 min
Cook’s note: Warm pita is more pliable and enjoyable.
- 12
To serve, fill each warm pita with the shawarma meat and onions, then top with diced tomato, diced cucumber, tahini sauce, and chopped fresh parsley.
About 2 min
Cook’s note: Customize your toppings to your preference.
Per serving
Nutrition
- Calories
- 676.3kcal
- Protein
- 38.5g
- Carbs
- 45.1g
- Fat
- 37.3g
- Fibre
- 4.2g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover shawarma meat and toppings separately in airtight containers in the refrigerator.
Reheat the meat gently in a skillet over medium heat until warmed through; do not overheat or it will become dry.
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