Beef Shawarma Wraps
Photo: Orkun Orcan / Unsplash
Thin slices of beef marinated in yogurt, vinegar and warm spices, cooked fast in a very hot pan and wrapped in pita with tahini sauce, tomatoes, pickles and parsley. Lebanon's favorite street food, made at home.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate the beef
In a bowl, mix the yogurt, vinegar, lemon juice, garlic, all the spices, salt and pepper. Add the beef strips and mix well, then cover and chill for at least 1 hour, or overnight.
- 600g beef strips
- 100g yogurt
- 3 tbsp white vinegar
- 1 lemon, juiced lemon juice
- 3 cloves garlic
- 1 tsp or allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 1 tsp salt
- ½ tsp black pepper
✅ Done when: beef is fully coated and has chilled for at least 1 hour
Make the tahini sauce
Stir the , water and lemon juice together until smooth; it looks thick at first, then turns smooth and pale. Add a pinch of salt to taste.
- 4 tbsp tahini + 4 tbsp water + 1 tbsp lemon juice mixture
- 1 pinch salt
✅ Done when: smooth, pale and pourable, like a thick salad dressing
Cook the beef
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Warm the pita
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Wrap
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Marinate the beef
In a bowl, mix the yogurt, vinegar, lemon juice, garlic, all the spices, salt and pepper. Add the beef strips and mix well, then cover and chill for at least 1 hour, or overnight.
- 600g beef strips
- 100g yogurt
- 3 tbsp white vinegar
- 1 lemon, juiced lemon juice
- 3 cloves garlic
- 1 tsp or allspice
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 1 tsp salt
- ½ tsp black pepper
✅ Done when: beef is fully coated and has chilled for at least 1 hour
Make the tahini sauce
Stir the , water and lemon juice together until smooth; it looks thick at first, then turns smooth and pale. Add a pinch of salt to taste.
- 4 tbsp tahini + 4 tbsp water + 1 tbsp lemon juice mixture
- 1 pinch salt
✅ Done when: smooth, pale and pourable, like a thick salad dressing
Cook the beef
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Warm the pita
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Wrap
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Shawarma comes from the Turkish word for 'turning', after the tall stack of meat that turns slowly in front of a fire. Cooks shave thin slices off the outside as it browns.
In Beirut, shawarma became the city's favorite fast food, sold late into the night. Lebanese emigrants then took it around the world.
⭐ Why It's Famous
The mix of spiced, crispy meat, garlicky tahini and sour pickles in warm bread is hard to beat.
💡 Fun Fact
Without a turning spit at home, cooking thin marinated strips in a very hot pan gives the same crispy edges.
Ottoman Turkey, made famous in Beirut
33.89°N, 35.50°E
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