Easy Beef Shawarma Wrap Recipe

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Posted October 4, 2023 by: Admin #Kitchen

If you have a penchant for shawarma, you’re in for a treat with this homemade beef shawarma recipe! Using some pantry essentials, you can replicate this beloved street food in the comfort of your own home, creating a mouthwatering meal that’s perfect for a crowd.


Homemade beef shawarma wrap with lettuce, tomatoes, pickles, red onions, and garlic tahini sauce on a plate.

Understanding Shawarma

Shawarma, a beloved Middle Eastern dish, features marinated meat, including lamb, beef, and chicken. Typically, the meat is marinated in a blend of spices and slow-cooked on a rotating vertical spit or rotisserie. After cooking, the meat is thinly sliced from the spit and served either stuffed into pita bread with tahini sauce and various vegetables or plated alongside accompaniments like fries, pickles, tabouleh, or fattoush salads.

What Makes This Beef Shawarma Recipe Special

  • Simple – This recipe not only delivers deliciousness but is also quick and easy to prepare.
  • Packed with Flavor – The harmonious blend of shawarma spices ensures a burst of flavors in every bite.
  • Meal Prep-Friendly – It stays fresh in the refrigerator, allowing you to prepare it in advance.
  • Protein-Rich – A high-protein meal that keeps you feeling satisfied.
  • Healthy – Crafted from real food ingredients, this beef shawarma recipe is both delightful and nutritious.

Ingredients for beef shawarma; flank steak, olive oil, lemon juice, garlic, and shawarma spices.


Ingredients for Beef Shawarma

To whip up homemade beef shawarma, gather the following ingredients:

  • Beef: The recipe suggests flank steak, but flap steak and skirt steak are also excellent choices.
  • Shawarma Spice Mix: A flavorful blend of spices to season the beef, including cumin, coriander, cardamom, cinnamon, paprika, turmeric, allspice or cloves, black pepper, and salt.
  • Garlic: For imparting rich flavor to the beef.
  • Olive Oil: To create the marinade and cook the beef.
  • Lemon: To marinate and tenderize the beef.
  • Vinegar: For further tenderizing the beef and balancing the flavors.

If you plan to serve the beef shawarma as wraps, don’t forget to pick up some pitas and select your favorite toppings. We’ve provided some suggestions below.

Dietary Adaptations

For Gluten-Free: No adaptations necessary; this beef shawarma is naturally gluten-free. Just ensure you pair it with gluten-free pita.


For Dairy-Free: No adjustments required; this recipe is dairy-free.

Thinly sliced flank steak in a white bowl with olive oil, lemon juice, minced garlic, and shawarma spice mix on top.

Marinated slices of flank steak for shawarma.


Preparing Shawarma Seasoning

While shawarma spice mix is readily available in many grocery stores, it’s also a breeze to concoct at home using dried spices. Plus, you can make a larger batch and store it in an airtight jar for future use. Here’s the recipe for homemade shawarma seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice or cloves
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt

Preparing Beef Shawarma at Home

  • Slice the beef: Lay the flank steak on a cutting board and cut it into thin strips, no thicker than 1/4 inch.
  • Marinate the beef: In a large bowl, combine olive oil, lemon juice, vinegar, and garlic. Add the beef strips and shawarma spice mixture. Toss until the beef is evenly coated. For best results, marinate the beef in the fridge for 2-3 hours or overnight. If time is limited, allow it to rest at room temperature for a few minutes.
  • Cook the beef: In a large skillet or pan over medium-high heat, heat 1 tablespoon of olive oil. Add the marinated beef strips and cook for 1-2 minutes per side, until they are browned and fully cooked. Depending on the size of your pan, you may need to work in batches to prevent overcrowding, which can cause the beef to steam instead of sear. Once cooked, taste and adjust salt and pepper as needed, then set aside.
  • Serve as desired: To create the wraps, warm the pitas in the microwave for 15-30 seconds or in the oven at 300°F for 5-10 minutes. Then, assemble the wraps by placing a pita on a plate or cutting board and topping it with slices of beef shawarma, lettuce, tomatoes, pickles, red onions, and tahini sauce as desired.
  • The wraps can be enjoyed right away, and any leftover beef can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

For detailed instructions, refer to the recipe card below.

Garlic tahini sauce in a white bowl with a spoon.

Nutrition Tip

While this recipe is designed for serving in pita wraps, the beef can also be a delightful addition to a large green salad, drizzled with garlic tahini sauce.


Toppings for Shawarma Wraps

Once your beef shawarma is cooked, you can create scrumptious shawarma wraps by topping them with:

  • Lettuce
  • Tomato
  • Cucumber
  • Red onion
  • Pickled turnips
  • Pickles
  • Tahini sauce
  • Hummus
  • Plain yogurt
  • Parsley

Additionally, you can pair the wraps with a side of baked French fries or roasted potato wedges.

Plate with a pita layered with beef shawarma, shredded lettuce, slices of tomato, pickled red onion, pickle slices, and a drizzle of tahini sauce on top.



Is meat shawarma healthy?

Yes, meat shawarma made with beef, chicken, or lamb is an excellent source of protein and essential nutrients, contributing to a balanced and nutritious diet.

What sets gyro apart from shawarma?

The primary distinction between gyro and shawarma lies in their origin – gyros are Greek, while shawarma is Middle Eastern. While both can feature beef, lamb, or chicken cooked on a vertical rotisserie and served in pita bread, their seasonings and toppings differ. Greek gyro is typically seasoned with lemon juice, red wine vinegar, oregano, and garlic, while shawarma incorporates a medley of warming spices like cumin, cardamom, and cinnamon. Additionally, gyros are often garnished with tzatziki and fresh vegetables, while shawarma typically comes with tahini sauce and a mix of fresh and pickled vegetables. Although similar, gyros and shawarma are distinct culinary experiences.

What kind of beef is used in shawarma?

Flank steak and skirt steak are the most commonly used cuts of beef for shawarma. While other steak cuts can be used, the tougher and more flavorful options tend to yield the best results for shawarma.

Close of up a beef shawarma pita with tahini sauce.



+ Reheating

To Refrigerate: Allow the beef to cool completely, then store it in an airtight container in the refrigerator for 3-4 days.

To Freeze: Once cooled, place the beef in an airtight container and store it in the freezer for 2-3 months.

To Reheat: After thawing, reheat the beef in a skillet over medium heat for 3-5 minutes to achieve the best texture. Alternatively, warm it in the oven at 350°F for 5-10 minutes or in the microwave for 2-3 minutes.


Beef Shawarma Wrap

This simple homemade beef shawarma recipe is perfect for making wraps or serving on a platter with your preferred side dishes. Plus, it stays fresh in the fridge, making it an excellent choice for leftovers.


Beef Shawarma:

  • 1 pound flank steak, thinly sliced
  • 1/4 cup olive oil, plus 1 tablespoon for cooking
  • 1/2 lemon, juiced
  • 1 tablespoon white vinegar
  • 4 cloves garlic, minced or grated
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon allspice or cloves
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt

Garlic Tahini Sauce:

  • 1/4 cup tahini
  • 1 clove garlic, minced or grated
  • 1/2 lemon, juiced
  • 2 tablespoons water, plus more as needed
  • Salt
  • Pepper


  • Pitas
  • Tomatoes, sliced
  • Lettuce, shredded
  • Red onion, thinly sliced
  • Parsley, roughly chopped
  • Pickles, cut into wedges


  • Place the steak on a cutting board and slice it, across the grain, into very thin strips – no more than 1/4 inch thick.
  • In a large bowl, add olive oil, lemon juice, vinegar, and garlic, and whisk to combine.
  • Add the strips of beef to the bowl, along with the cumin, coriander, cinnamon, paprika, turmeric, cardamom, allspice, black pepper, and salt, and – using thongs or your hands – toss until everything is well combined and the beef is well coated. If time permits, allow the beef to marinate in the fridge for 2-3 hours or overnight, otherwise, let it set for a few minutes at room temperature.
  • In a large skillet on the stove on medium-high heat, warm 1 tablespoon of olive oil, then add the marinated strips of beef and cook for 1-2 minutes per side, or until browned and cooked through. Depending on the size of your pain, you may need to work in batches to avoid overcrowding the pan, which will cause the beef to boil as opposed to fry. Once the beef strips are cooked, taste and adjust salt and pepper as needed, then remove them from the pan and set them aside.
  • While the beef is cooking, prepare the garlic tahini sauce. In a small bowl, add the tahini, minced garlic, lemon juice, water, and a pinch of salt and pepper and stir to combine. If the mixture is too thick – this can vary depending on the tahini brand – just add a bit more water until you’ve reached the desired texture. You want the sauce to be creamy and smooth, but not runny. Adjust salt and pepper to taste.
  • Optional: If you’d like to serve the pitas warm, place the pitas in the microwave and warm them for 15-30 seconds or in the oven at 300°F for 5-10 minutes.
  • Once the beef is cooked, assemble the wraps; lay a pit on a plate or cutting board and top with slices of beef shawarma, lettuce, tomatoes, pickles, red onion, and tahini sauce as desired.
  • The wraps can be served immediately, and any leftover beef can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.


  • Serving Size: 1 wrap
  • Calories: 562 calories
  • Sugar: 5 grams
  • Fat: 29 grams
  • Carbohydrates: 46 grams
  • Fiber: 6 grams
  • Protein: 34 grams

NEXT: Oven Fried Chicken Recipe

Thanks for your SHARES!


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