Homemade Beef Shawarma (or Gyro Meat)
Homemade Beef Shawarma (or Gyro Meat)
Ingredients
For the Beef Shawarma Meat
- 2 pounds ground beef, 80/20 lean preferred
- 1 yellow onion, pureed and strained
- 1/2 cup plain yogurt, full-fat preferred
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup water, for blending onion
For the Roasted Vegetables
- 2 Roma tomatoes, cut into 1-inch pieces
- 2 Anaheim peppers, seeded and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
For Serving
- 4 flatbread, pita or lavash bread
- 1/2 red onion, thinly sliced
- 1/2 cup garlic sauce, store-bought or homemade, as needed
Instructions
- 1
Prepare the onion puree: In a blender, combine the yellow onion and 1/4 cup of water. Blend until a smooth puree forms. Strain the puree through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. Discard the liquid and set aside the onion solids.
⏱️ 5 min
- 2
Combine meat mixture: In a large mixing bowl, add the ground beef, strained onion solids, plain yogurt, kosher salt, black pepper, ground cumin, ground coriander, dried oregano, sweet paprika, and lemon juice. Mix thoroughly by hand until all ingredients are well incorporated and the mixture is uniform. Do not overmix.
⏱️ 10 min
- 3
Form the meat loaf: Transfer the seasoned beef mixture to a loaf pan (approximately 9x5 inches). Press the mixture down firmly and evenly to create a compact loaf. Cover the loaf pan with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. On a baking sheet, toss the cut tomatoes and Anaheim peppers with olive oil and 1/2 teaspoon of kosher salt. Spread them in a single layer.
⏱️ 5 min•🌡️ 400
- 5
Bake the meat loaf: Remove the beef loaf from the refrigerator. Place the loaf pan in the preheated oven. Bake for 30 minutes, then carefully drain any accumulated fat. Continue baking for another 15 minutes, or until the internal temperature reaches 160°F.
⏱️ 45 min•🌡️ 400
- 6
Roast vegetables: While the meat loaf is baking, place the baking sheet with the seasoned vegetables into the oven during the last 20 minutes of the meat's cooking time. Roast until the vegetables are tender and slightly charred.
⏱️ 20 min•🌡️ 400
- 7
Slice the meat: Once the meat loaf is cooked, remove it from the oven and let it rest for 5 minutes. Carefully remove the loaf from the pan and place it on a cutting board. Using a sharp knife, thinly slice the meat, mimicking the appearance of shawarma or gyro meat.
⏱️ 10 min
- 8
Assemble the shawarma: Warm the flatbreads according to package instructions. Lay out a warm flatbread, spread a generous amount of garlic sauce, then layer with sliced beef shawarma meat, roasted vegetables, and fresh red onion slices. Roll up and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Beef Shawarma (or Gyro Meat)
Ingredients
For the Beef Shawarma Meat
- 2 pounds ground beef, 80/20 lean preferred
- 1 yellow onion, pureed and strained
- 1/2 cup plain yogurt, full-fat preferred
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup water, for blending onion
For the Roasted Vegetables
- 2 Roma tomatoes, cut into 1-inch pieces
- 2 Anaheim peppers, seeded and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
For Serving
- 4 flatbread, pita or lavash bread
- 1/2 red onion, thinly sliced
- 1/2 cup garlic sauce, store-bought or homemade, as needed
Instructions
- 1
Prepare the onion puree: In a blender, combine the yellow onion and 1/4 cup of water. Blend until a smooth puree forms. Strain the puree through a fine-mesh sieve, pressing firmly to extract as much liquid as possible. Discard the liquid and set aside the onion solids.
⏱️ 5 min - 2
Combine meat mixture: In a large mixing bowl, add the ground beef, strained onion solids, plain yogurt, kosher salt, black pepper, ground cumin, ground coriander, dried oregano, sweet paprika, and lemon juice. Mix thoroughly by hand until all ingredients are well incorporated and the mixture is uniform. Do not overmix.
⏱️ 10 min - 3
Form the meat loaf: Transfer the seasoned beef mixture to a loaf pan (approximately 9x5 inches). Press the mixture down firmly and evenly to create a compact loaf. Cover the loaf pan with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 4
Preheat oven and prepare vegetables: Preheat your oven to 400°F. On a baking sheet, toss the cut tomatoes and Anaheim peppers with olive oil and 1/2 teaspoon of kosher salt. Spread them in a single layer.
⏱️ 5 min•🌡️ 400 - 5
Bake the meat loaf: Remove the beef loaf from the refrigerator. Place the loaf pan in the preheated oven. Bake for 30 minutes, then carefully drain any accumulated fat. Continue baking for another 15 minutes, or until the internal temperature reaches 160°F.
⏱️ 45 min•🌡️ 400 - 6
Roast vegetables: While the meat loaf is baking, place the baking sheet with the seasoned vegetables into the oven during the last 20 minutes of the meat's cooking time. Roast until the vegetables are tender and slightly charred.
⏱️ 20 min•🌡️ 400 - 7
Slice the meat: Once the meat loaf is cooked, remove it from the oven and let it rest for 5 minutes. Carefully remove the loaf from the pan and place it on a cutting board. Using a sharp knife, thinly slice the meat, mimicking the appearance of shawarma or gyro meat.
⏱️ 10 min - 8
Assemble the shawarma: Warm the flatbreads according to package instructions. Lay out a warm flatbread, spread a generous amount of garlic sauce, then layer with sliced beef shawarma meat, roasted vegetables, and fresh red onion slices. Roll up and serve immediately.
⏱️ 5 min