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Beef shawarma

This marinade makes for a juicy tender beef shawerma. Served either in a sandwich warpped in warm pita or on a platter on top of rice or salad with tomatoes and pickles.

Course middle eastern, sandwiches
Cuisine American, Mediterranean, Middle Eastern
Keyword mediterranean, middle eastern, sandwich, street food
Prep Time 15 minutes
Cook Time 15 minutes
Author Nadia Hubbi


  • 1 lb shaved beef steak
  • 1/2 cup onion shredded
  • 1 Tablespoon tahini
  • 1 Tablespoon dibs Raman
  • 1/4 cup white vinegar
  • 1/4 Mazola oil
  • 3-4 Tablespoon plain yogurt
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon black pepper
  • Pinch cayenne or Aleppo pepper
  • 1/4 tsp ginger powder
  • 1/4 tsp 7 all spice
  • Optional dash of cinnamon
  • 1/2 tsp salt salt to taste


  1. Shred the onion into a watery consistency

  2. Mix all the ingredients together minus meat

  3. Add beef to the marinade
  4. Put in the fridge, the longer the better
  5. Preheat oven to 350
  6. add salt to meat

  7. In large skillet, saute meat for several minutes
  8. Add to large baking sheet and put it in the oven 5 minutes to get it crispy
  9. Serve on a platter with pita bread, tomatoes, pickles, garlic sauce or tahini