Shawarma is meat that’s roasted on a spit; it can either be chicken, beef, or lamb. The meat is thinly sliced off a large cone-shaped spit that constantly turns. It’s juicy, tender meat that almost melts in your mouth.
You can serve shawarma meat as it is with some rice, salad, and hummus. You can make pita pockets with it, or a panini sandwich….or most easily accessible on the streets of New York, for example, is a shawarma wrap.
I chose to serve my version of beef shawarma with some quinoa (you can also serve with white or brown rice cooked in some chicken stock).
And I couldn’t resist making this delightful wrap, which is excellent for a quick lunch!
- 3 lb top sirloin beef
- 1/2 cup yogurt
- 1/4 cup water
- 1/2 onion, grated
- 4 cloves garlic, crushed or minced
- 1 lemon, juiced
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Pinch of ground nutmeg
- Pinch of ground clove
- Salt to taste
- Cut the beef into 1/4" strips, remembering to cut against the grain; leave some excess fat on the meat to add more flavor. You can also substitute beef for chicken or lamb strips.
- In a large bowl, mix together yogurt, water, onion, garlic, lemon juice, and spices. Be sure to grate the onion so the juices release.
- Marinate the beef strips with the yogurt marinade for at least 2 hours. You can leave it overnight as well.
- When ready to cook, heat up a large pan. Add a tablespoon of oil, and cook the meat in two large batches.
- Cook the meat on medium heat for 4-5 minutes, stirring occasionally. When meat is no longer pink and some juices have dried up, remove from pan.
- Serve the beef warm with rice, hummus, tahini sauce, pickled vegetables, and fresh vegetables.
- Using large thin pita bread, spread shawarma meat down the middle of each pita bread and top with hummus, tomato, pickles, pickled beets, and some parsley (optional). Roll and wrap tightly and cut in half to serve. Enjoy!