If you are a shawarma lover, this recipe is worth trying. This beef shawarma is made with thinly sliced beef, a flavorful Middle Eastern marinade, and a slow-roasting method that gives the meat tender slices with beautifully browned edges. It is served with warm pita, garlic sauce, pickles, and fresh vegetables for a classic restaurant-style meal. I have followed the Spinning Griller's Beef Shawarma Recipe for Restaurant.
Serves: 15–20
Prep Time: 30 minutes
Marinating Time: 8–12 hours
Cook Time: 2–3 hours
Ingredients
For the Beef
7 lb beef top round or sirloin, thinly sliced
½ cup olive oil
⅓ cup lemon juice
3 tbsp white vinegar
5 tbsp minced garlic
2 tbsp ground cumin
1½ tbsp ground coriander
1½ tbsp paprika
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp black pepper
1½ tbsp salt
1 tsp ground turmeric
½ tsp cayenne pepper, optional
2 tbsp tomato paste
For Building the Shawarma Stack
Marinated beef slices
1 large onion
Thin slices of beef fat or lamb fat, optional
1 tomato
For Serving
Pita bread
Garlic sauce
Pickled turnips
Pickled cucumbers
Sliced tomatoes
Sliced onions
Fresh parsley
French fries
Preparation
Marinate the Beef
Place the olive oil, lemon juice, vinegar, garlic, tomato paste, and spices in a large mixing container.
Whisk until the marinade is well combined.
Add the thinly sliced beef and mix thoroughly. Make sure the marinade coats every piece.
Cover and refrigerate for 8–12 hours. For the best flavor, prepare the beef the day before service and allow it to marinate overnight.
Prepare the Shawarma Stack
Place the onion on the bottom of the shawarma spit.
Start adding the marinated beef slices one at a time. Press each layer firmly against the previous one to create a compact stack.
Add a few thin pieces of beef fat between the layers if desired. Continue stacking until all the beef has been used.
Place a tomato on top and secure the stack with the top plate.
The stack should be firm and balanced before placing it on the broiler.
Cooking Procedure
Roast the Beef
Place the prepared beef stack on the Spinning Grillers Commercial Shawarma Vertical Broiler and secure the spit properly.
Start the rotation and turn on the burners. Allow the outside of the meat to cook gradually while the spit rotates.
The outer layer should develop a deep golden-brown color before you begin shaving it.
Once the outside is cooked, use a sharp shawarma knife to shave thin pieces from the surface.
Continue rotating the stack and shaving the cooked outer layer as it browns.
Keep the shaved beef in a warm serving pan.
Keep Cooking and Shaving
As more of the outer layer is removed, the next layer will become exposed to the heat.
Allow this layer to brown before shaving again.
Continue this process throughout service.
This gives you a combination of tender beef and darker, crispy pieces from the outside of the stack.
Garlic Sauce
Ingredients
1 cup mayonnaise
½ cup Greek yogurt
5 garlic cloves, finely grated
2 tbsp lemon juice
1 tbsp olive oil
½ tsp salt
Method
Combine the mayonnaise, yogurt, garlic, lemon juice, olive oil, and salt in a bowl.
Mix until smooth.
Cover and refrigerate until ready to use.
Assemble the Shawarma
Warm the pita bread on a grill or flat cooking surface.
Spread garlic sauce over the pita.
Add a generous amount of freshly shaved beef shawarma.
Top with pickles, tomatoes, onions, parsley, and French fries.
Roll the pita tightly and serve immediately.
For a platter, serve the beef with pita, garlic sauce, hummus, fries, pickles, and a fresh salad.
Restaurant-Style Tips
Use thin beef slices: Thin slices make it easier to build a compact shawarma stack.
Marinate ahead: Overnight marination gives the beef a deeper flavor.
Keep the stack tight: Firm layers help the meat stay together while rotating.
Add fat between layers: A small amount of fat can help keep the beef moist.
Allow proper browning: Shave the meat only after the outside has developed a good crust.
Keep the spit turning: Continuous rotation helps the outside cook evenly.
Shave thinly: Thin slices give the beef its familiar shawarma texture.
Keep the shaved meat warm: Serve it soon after slicing for the best texture.
