Takeaway-Style Beef Shawarma

spring, summer, autumn, winter
Middle Eastern
Yield: 4
Author: Katie Schenk
Takeaway-Style Beef Shawarma

Takeaway-Style Beef Shawarma

Prep time: 25 MinCook time: 15 MinInactive time: 45 MinTotal time: 1 H & 25 M

Charred, deeply spiced beef tucked into warm pita breads with sharp pickled cabbage, creamy sauces, and just enough chaos to require extra napkins.

Ingredients

For the Beef Shawarma
  • 1½ pounds sirloin steak
  • 1½ tablespoons shawarma spice
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 3 cloves garlic, finely grated
  • 2 tablespoons plain Greek yoghurt
  • 1 tablespoon canola oil
  • 1 tablespoon white wine vinegar
For the Pickled Cabbage
  • ¼ small red cabbage, very finely sliced
  • 1 carrot, grated
  • ½ red onion, very thinly sliced
  • ½ cup white wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
For the Almost Tzatziki
  • ¾ cup plain Greek yoghurt
  • ½ cucumber, grated and squeezed dry
  • 1 clove garlic, finely grated
  • 1 tablespoon olive oil
  • 1 teaspoon white wine vinegar
  • ½ teaspoon kosher salt
To Serve
  • 4 pita breads
  • 4 ounces hummus
  • 3 ounces tahini sauce

Instructions

  1. Place the sirloin in the freezer for 30 to 45 minutes to firm up slightly. Look for the long lines running through the meat; these are the muscle fibres, or “the grain.” Slice the beef very thinly across those lines rather than parallel to them, which helps keep the meat tender instead of chewy.
  2. In a large bowl, combine the shawarma spice, smoked paprika, cumin, kosher salt, garlic, yoghurt, canola oil, and white wine vinegar. Add the sliced beef and toss thoroughly until evenly coated. Cover and refrigerate for at least 1 hour, or overnight if time allows.
  3. Meanwhile, make the pickled cabbage. Combine the cabbage, carrot, and red onion in a large bowl. Pour over the vinegar, then add the sugar, kosher salt, and black pepper. Toss well and leave to sit at room temperature while the beef marinates. The cabbage will soften slightly while still keeping its crunch.
  4. For the Almost Tzatziki, combine the Greek yoghurt, cucumber, garlic, olive oil, white wine vinegar, and kosher salt in a bowl and stir until smooth. Refrigerate until ready to serve.
  5. Preheat the oven to 450°F (230°C). Place a large sheet pan in the oven while it heats so the pan becomes very hot.
  6. Spread the marinated beef over the hot sheet pan in a relatively even layer. Roast for 12 to 15 minutes, stirring once halfway through, until the beef is deeply browned around the edges and cooked through. If needed, place the tray under the broiler for 1 to 2 minutes to develop extra colour and crisp edges.
  7. Warm the pita breads just before serving.
  8. Spread hummus onto each pita, then pile on the beef, pickled cabbage, Almost Tzatziki, and a drizzle of tahini sauce. Roll tightly and serve immediately while everything is hot, messy, and requiring at least three napkins.

Costs

  • Total Cost: $22.55
  • Cost per Serving: $5.64

Costs calculated in May 2026 in Cleveland, USA, using ingredients from Aldi, with the exception of sugar from Thrive Market and shawarma spice, paprika, cabbage, salt, and tahini from Whole Foods.

Nutrition Facts

Calories

853

Fat

48 g

Sat. Fat

13 g

Carbs

54 g

Fiber

6 g

Net carbs

47 g

Sugar

8 g

Protein

53 g

Sodium

2585 mg

Cholesterol

98 mg

Nutritional information is an estimate only, and depends on the ingredients you use.

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