• Lama

Beef Shawarma Sandwich

Street Food Favorite

No good shawarma shop nearby? Make your own!

I’m all for using shortcuts in cooking, especially when you end up with great results. My favorite street food of all times is shawerma - beef or chicken! It’s a late night eat that I always gravitate to because it’s low on the spectrum of bad-for-you late night foods. Unfortunately, if you’re not living in a place with easy access to good shawerma, (like me) you just have to make your own. My shortcut involves me using shaved rib eye (rib eye is so flavorful and much more tender than other cuts of better priced meats) instead of the more traditional lamb. Obviously I don’t have a vertical rotisserie or spit in my house, so I’m also making do with just a regular old oven! Good Share: If you happen to live somewhere close to an Aldi USA store, than I recommend using their shaved rib eye steak meat because it saves you the hassle of having to freeze and thinly slice your own rib eye meat. It’s reasonably priced, and because it’s so thin, it will easily absorb the marinade and cook in no time. The secret to a good homemade shawarma is in the spices and the marinade and other than the amazing flavor, you’re going to love how easy it is to make.

Prep Ease: Not difficult

Level: Easy

Beef Shawarma - makes 3 shawarma (Arabic bread) sandwiches

Ingredients for the Meat:

  • 12oz thinly sliced rib eye steak

  • 3 tablespoons white wine vinegar

  • 2 tablespoons olive oil

  • ½ teaspoon cardamom powder

  • ½ teaspoon black pepper

  • ½ teaspoon coriander

  • ¼ teaspoon allspice

  • ½ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ½ teaspoon salt

  • 1 onion grated

Place the meat in an ovenproof dish and mix in all the above. Cover and refrigerate for at least 2 hours. Spread the meat around and separate the pieces from each other as much as you can. Cook, uncovered, at 350 F in an oven for about 20 minutes.

Build your own. Roll it and eat it!

Tahine Sauce and Onions:


  • 3 tablespoons tahine

  • 2 tablespoons lemon juice

  • 4 tablespoons water

  • 1 clove garlic crushed

  • I tablespoon chopped parsley

  • 1 tomato cut into medium sized pieces (optional) pinch of salt

How To:

In a bowl add the liquids and mix well (if too thick add bit more water or if the sauce is too runny add more tahine). Add the garlic, parsley and tomatoes and use the tahine sauce to spread over Arabic bread or on top of the shawerma meat.

Pickled Onions


  • ½ onion thinly sliced

  • 1 tablespoon lemon juice

  • pinch of salt

  • pinch of sumac

How To:

Mix all the above and sprinkle over the meat and tahine paste to make the sandwich.

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