Beef Shawarma

Beef shawarma—paper-thin, spice-marinated beef with irresistible charred edges—is an Arabic classic. Wrapped in warm bread, drizzled with velvety tahini sauce, and brightened with a sharp hit of pickles, it's bold, savory, and delightfully smoky. As a bonus, homemade beef shawarma is easy and straightforward, and with a few tips and tricks, can be every bit as delicious as versions purchased from shawarma joints. 

When I was growing up in Egypt during the '80s and '90s, shawarma joints began mushrooming across the country, fueled by waves of migrants and refugees from the Levant—particularly Lebanon, Syria, and Palestine. Each of those shawarma purveyors had its own secret sauce and specialties. Yet, only one spot, called Abu Al Sham, left a lasting imprint on my memory. 

Abu Al Sham was a humble hole-in-the-wall perched along the corniche in Alexandria, facing the picturesque Mediterranean sea. When I was about 10, my father would take me to Abu Al Sham every week before dropping me off at my private French class—the latter was an obligation I dreaded. Only that warm, juicy, deeply spiced shawarma wrap made the heavy chore bearable. 

The little hidden gem was owned and run by a soft-spoken Syrian man who always had a smile and served up the most unforgettable shawarma I've ever tasted. Every bite was a masterclass in balance: perfectly seasoned meat spiked with nutmeg that was tender and charred in all the right places, studded with smoky, juicy tomatoes, and finally lovingly and carefully wrapped in warm, crispy wafer-thin bread. 

Abu Al Sham’s signature shawarma left an indelible mark on me, and it's the gold standard to which I compare all shawarma. When I set out to develop my own version, it was Abu Al Sham's shawarma that I sought to recreate in my own kitchen.

How to Make the Best Homemade Shawarma 

Typically, shawarma is made by stacking slices of marinated meat onto a vertical spit, which then slowly rotates in front of a glowing charcoal grill. The beef cooks low and slow, its edges crisping as it turns. As it cooks, it's basted with liyeh (lamb fat), which infuses each layer with an irresistible aroma and rich, savory flavor. The question is: How do you replicate that same texture and depth of flavor in your own kitchen using little more than a skillet? 

Toast Your Spices

The spice blend and the quality of spices are key to shawarma's distinctive flavor, and it's worth investing in high-quality ones. If you, like me, are a purist—or simply want more control over the freshness and flavor of your spices—consider making your own homemade shawarma spice blend, which I've included in the recipe below. 

For maximum flavor, it's crucial to toast your spices. Start by toasting whole spices in a dry skillet over medium heat until fragrant, letting them cool slightly, then grinding them until they are a fine powder. As former editor Sho wrote in his guide to toasting and grinding whole spices, "Toasting heats volatile flavor compounds in the spices, which makes them change shape and recombine to form new, more complex aromas."

The Best Cut of Beef to Use for Homemade Shawarma

Choosing the right cut of meat is crucial to making excellent shawarma. After many trials, I recommend using top round, New York strip steak, or flank steak. Top round is usually the more budget-friendly option; if you are using this cut, freeze the meat for at least two hours to make it easier and neater to cut, then slice it thinly against the grain, about 1/4- inch thick, then portion those slices into strips no wider than half an inch.

Cook Your Beef With Liyeh

While I've kept liyeh—rendered lamb tail fat—an optional ingredient, it's essential if you want to capture the rich, savory flavor of classic beef shawarma you'd find at a street food stall. It has a high smoke point and is often used in many Middle Eastern cuisines, and can be found at many Halal butchers.

For the Most Flavorful Shawarma, Marinate It

A powerful yet well-balanced marinade is the backbone of any great shawarma. It not only tenderizes the meat and seasons it deeply, but it also helps keep it moist and juicy during cooking. The marinade is essential to capturing shawarma's signature flavor and succulence, even without a spit or open flame, so don't skip any ingredients in it. The garlic and onion bring a sharp bite and allium sweetness, lemon juice provides a kick of acid, and yogurt helps keep the meat tender, moist, and juicy. Equally important is time. Let the meat marinate for at least three hours—or, better yet, overnight in the fridge—to allow the flavors to fully develop.

The Best Skillet to Use for Homemade Shawarma

When it's time to cook your shawarma, choose your skillet wisely. Avoid nonstick skillets, as they don't conduct heat well and tend to steam the meat rather than sear it. It's best to use a cast iron, carbon steel, or stainless steel skillet. Cast iron and carbon steel skillets are both excellent conductors of heat, and stainless steel skillets have good heat responsiveness, which means they react to changing temperatures and transfer heat quickly, making them a good option for searing. 

To achieve a perfect sear, avoid overcrowding the pan. As each batch develops a good sear, transfer it to a plate and set aside. Repeat until all the beef is seared, and after cooking the meat, return all the shawarma to the skillet before adding the diced tomato and onion. 

A Clever Way to Smoke Your Shawarma 

To infuse the shawarma with its signature smokiness, I fashion a small bowl out of aluminum foil and place a red-hot piece of natural charcoal inside. (You can also use a heat-safe ramekin instead of foil.) I nestle it in the center of the shawarma, then carefully drizzle a spoonful of hot oil over the charcoal. As smoke billows up, I immediately cover the dish with foil to trap the smoke. I then place it in a turned-off oven to keep the shawarma warm and allow it to absorb the smoke for about 20 minutes before uncovering and serving.

The Best Sauce for Shawarma 

There's really only one choice to serve with shawarma: tahini sauce. It's nutty and creamy, with a subtle kick of acidity from lemon that complements the spiced meat. I prefer blending tahini with yogurt for a lighter and slightly tangier sauce. I also use a light hand with the seasoning in the tahini sauce to ensure it doesn't overpower the flavor of the shawarma or add too much acidity.

The Best Bread for Shawarma

The best bread for a shawarma sandwich truly comes down to personal preference. That said, the most practical and widely available option for most people is likely thin Lebanese pita, which is versatile and delicious. Just pile the shawarma on one end and roll the bread over to form a wrap. If you're after maximum flavor and texture, Palestinian shrak bread is hard to beat: It’s wafer-thin and crisps up beautifully when pressed in the panini machine, which is how shawarma is prepared in Lebanese joints. Armenian or Persian lavash also makes a good pliable alternative.

For a creative twist, try using a soft brioche bun—a nod to how many shawarma sandwiches are served in Egypt. While it lacks the crunch of toasted shrak, its pillowy texture gracefully soaks up the sauce, offering a rich, juicy bite. And if you're serving shawarma to people who are avoiding gluten, consider adding a tray of crisp romaine lettuce leaves—they make a refreshing vessel for the shawarma.

Turn Shawarma Into a Special Occasion

Shawarma isn't just a meal or a sandwich—it’s a joyful experience. That’s why I highly recommend setting up a shawarma bar when making a large batch or hosting a crowd. Arrange pickled cucumbers, turnips, and diced onions in colorful bowls alongside chopped tomatoes, tahini-yogurt sauce, and harissa paste. Include warm bread and a panini press to toast the shawarma sandwiches. Then set out a tray of the succulent, juicy meat and invite everyone to customize their own sandwich.