Okay so here's a little truth, I've been dying to share this beef shawarma recipe with you for a while now. Beef shawarma is the ultimate Middle Eastern street food, like hummus and falafel, that has become widely known throughout the world! And the good news is, it is easy to make right at home, and I have a hack for you. This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted until perfectly tender and extra flavorful! I've shared my Chicken Shawerma recipe with you before and this one is just as amazing. The flavors are as authentic as it gets.
To serve it, thin layers of meat are shaved off the spit and piled up into a tortilla or pita with heaps of fresh toppings and a good drizzle of tahini sauce. The most important part of a beef shawarma wrap or sandwich is the tahini sauce that goes with it. Roll it all up, put it in the press till the bread is crisped a little, and enjoy!
3 pounds tri-tip roast, thinly sliced
3 tablespoons yogurt
3 tablespoons tahini
4 tablespoons lemon juice
5 cloves garlic, finely minced or squeezed
2 tablespoons salt
1 tablespoon black pepper
3 tablespoons 7 spice*
2 tablespoons coriander powder
3 tablespoons sumac
1 tablespoon cumin
1 tablespoon ground nutmeg
1 tomato, halved
In a bowl, mix all ingredients except the meat together thoroughly.
Place pieces of the meat slices into a large bowl with cover.
Add the yogurt and spice mix to the meat and with your hands massage the marinade into the meat, making sure all pieces are completely covered. Then, cover the container and refrigerate for a minimum of an hour, overnight is best.
Remove the meat from the fridge and let sit out for 30 minutes to an hour.
Preheat oven to 350 degrees F.
Place Shawerma Removable Vertical Rack on a baking tray.
Take each piece of beef and skewer it onto the skewer till you have a tower of beef.
When all the beef has been skewered, top skewer with half a tomato.
Place the tray with the tower into the oven and bake for 1 to 1 1/2 hours, depending on the doneness you want to be cooked.
Remove and slice thinly. Serve as a sandwich, salad topper, or bowl with tahini sauce, sumac laced onions (recipe below), roasted or fresh tomatoes, lettuce, shatta, and/or pickles.
Sumac Laced Onions
1 onion, thinly sliced
3 tablespoons sumac
1 teaspoon salt
Thinly slice onion, sprinkle with sumac and salt, and massage for 30 seconds.