Beef Shawarma
Beef Shawarma
Ingredients
For the Beef Shawarma
- 700 g beef, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic paste
- 1 teaspoon paprika
- 1 onion, roughly chopped
- 1/4 cup Fage Total 0% Yogurt
- 2 tablespoons pomegranate molasses
- 2 tablespoons ghee
- 1 piece charcoal, small, burning
- 1 teaspoon vegetable oil, for smoking
For the Sumac Onions
- 1 red onion, thinly sliced
- 1 teaspoon sumac
- 1 tablespoon fresh dill, chopped, or 1/2 teaspoon dried dill
For Assembly
- 4 pieces pita bread
- 1/2 cup tahini sauce, pre-made, or more to taste
- 2 tablespoons pomegranate molasses, for drizzling
Instructions
- 1
Place the thinly sliced beef into a large bowl. Add salt, black pepper, ground cardamom, ground cloves, allspice, ground ginger, garlic paste, and paprika to the beef.
⏱️ 5 min
- 2
Take the roughly chopped onion and blend it in a food processor or Nutribullet until finely minced. Add the minced onion to the beef and spice mixture.
⏱️ 3 min
- 3
Mix all ingredients thoroughly with your hands until the beef is evenly coated and has a beautiful, consistent color.
⏱️ 2 min
- 4
Add the Fage Total 0% Yogurt and 2 tablespoons of pomegranate molasses to the marinated beef. Mix again until well combined. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min
- 5
While the beef marinates, prepare the sumac onions. In a small bowl, combine the thinly sliced red onion, sumac, and chopped fresh dill. Mix well and set aside.
⏱️ 5 min
- 6
Heat a large pan over medium-high heat. Add the ghee to the hot pan. Once the ghee is shimmering, add the marinated beef in a single layer, being careful not to overcrowd the pan. You may need to cook the beef in batches.
⏱️ 2 min
- 7
Allow the beef to fry undisturbed for 3-4 minutes, letting it get crusty on the bottom, before stirring. Continue to cook, stirring occasionally, until the beef is cooked through and slightly crispy.
⏱️ 10 min
- 8
Once the beef is cooked, push it to one side of the pan. Place a small, heat-proof bowl in the center of the pan. Carefully place a piece of burning charcoal into the small bowl. Pour the vegetable oil over the hot charcoal to create smoke. Immediately cover the pan with a lid to trap the smoke and infuse the beef with a smoky flavor for 5 minutes.
⏱️ 5 min
- 9
Remove the charcoal and the small bowl from the pan. Warm the pita bread according to package instructions.
⏱️ 3 min
- 10
To assemble, open each pita bread to create a pocket. Fill with a generous amount of the smoky beef. Add a spoonful of the prepared sumac onions. Drizzle with tahini sauce and an additional drizzle of pomegranate molasses.
⏱️ 5 min
- 11
Serve immediately and enjoy your homemade Beef Shawarma.
Kitchen Tools
Nutrition Facts (per serving)
Beef Shawarma
For the Beef Shawarma
- 700 g beef, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 tablespoon garlic paste
- 1 teaspoon paprika
- 1 onion, roughly chopped
- 1/4 cup Fage Total 0% Yogurt
- 2 tablespoons pomegranate molasses
- 2 tablespoons ghee
- 1 piece charcoal, small, burning
- 1 teaspoon vegetable oil, for smoking
For the Sumac Onions
- 1 red onion, thinly sliced
- 1 teaspoon sumac
- 1 tablespoon fresh dill, chopped, or 1/2 teaspoon dried dill
For Assembly
- 4 pieces pita bread
- 1/2 cup tahini sauce, pre-made, or more to taste
- 2 tablespoons pomegranate molasses, for drizzling
Instructions
- 1
Place the thinly sliced beef into a large bowl. Add salt, black pepper, ground cardamom, ground cloves, allspice, ground ginger, garlic paste, and paprika to the beef.
⏱️ 5 min - 2
Take the roughly chopped onion and blend it in a food processor or Nutribullet until finely minced. Add the minced onion to the beef and spice mixture.
⏱️ 3 min - 3
Mix all ingredients thoroughly with your hands until the beef is evenly coated and has a beautiful, consistent color.
⏱️ 2 min - 4
Add the Fage Total 0% Yogurt and 2 tablespoons of pomegranate molasses to the marinated beef. Mix again until well combined. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 5 min - 5
While the beef marinates, prepare the sumac onions. In a small bowl, combine the thinly sliced red onion, sumac, and chopped fresh dill. Mix well and set aside.
⏱️ 5 min - 6
Heat a large pan over medium-high heat. Add the ghee to the hot pan. Once the ghee is shimmering, add the marinated beef in a single layer, being careful not to overcrowd the pan. You may need to cook the beef in batches.
⏱️ 2 min - 7
Allow the beef to fry undisturbed for 3-4 minutes, letting it get crusty on the bottom, before stirring. Continue to cook, stirring occasionally, until the beef is cooked through and slightly crispy.
⏱️ 10 min - 8
Once the beef is cooked, push it to one side of the pan. Place a small, heat-proof bowl in the center of the pan. Carefully place a piece of burning charcoal into the small bowl. Pour the vegetable oil over the hot charcoal to create smoke. Immediately cover the pan with a lid to trap the smoke and infuse the beef with a smoky flavor for 5 minutes.
⏱️ 5 min - 9
Remove the charcoal and the small bowl from the pan. Warm the pita bread according to package instructions.
⏱️ 3 min - 10
To assemble, open each pita bread to create a pocket. Fill with a generous amount of the smoky beef. Add a spoonful of the prepared sumac onions. Drizzle with tahini sauce and an additional drizzle of pomegranate molasses.
⏱️ 5 min - 11
Serve immediately and enjoy your homemade Beef Shawarma.