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Main dishesLunch

Shawerma

Prep20 min
Cook30 min
Total50 min
Servings8
DifficultyEasy
Ingredients
  • 2 lbs beef tenderloin cut strips (you can use lamp too)
  • 1 medium red onion (thinly sliced )
  • 1 medium tomato (thinly sliced)
  • 1/2 cup parsley (chopped fine)
  • pickles
  • 1 tablespoon 7 spices
  • 1 teaspoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • vegetable oil
  • pita bread (or any bread you like)
  • 1 cup plain yogurt
  • 2-3 tablespoon tahini sauce

Instructions

  1. 1

    Heat oil in a pan, add the beef strips, and stir on high heat until browned.

  2. 2

    Add salt, pepper, and spices. Keep stirring until fully cooked and slightly crispy on the edges.

  3. 3

    Prepare the sauce: Mix yogurt, tahini, and salt until smooth.

  4. 4

    Assemble the sandwich: Spread sauce inside the pita Add a generous amount of meat Top with onion, tomato, pickles, and parsley Add a bit more sauce on top

  5. 5

    Serve with fries either inside the sandwich or on the side.

Chef's Notes

Shawarma is the grandfather of tacos al pastor. Lebanese immigrants who moved to Mexico in the early 1900s brought the vertical spit cooking method with them. They used lamb at first (like traditional shawarma), but over time adapted it to local taste switching to pork and adding pineapple. That evolution became tacos al pastor. So every time you see meat spinning on a vertical rotisserie, whether in the Middle East or Mexico, you’re looking at the same idea that traveled across continents and cultures.

Tags

shawermabeefdeliciousquicksandwichfries