Go Back
A beef shawarma wrap served with French fries, pickles and sumac onions.

Tender Middle Eastern Style Beef Shawarma

Fatimah
Perfectly marinated beef shawarma slices wrapped with loads of fresh chopped tomatoes, sumac, pickles, and topped with tahini yogurt sauce.
5 from 6 votes
Print Recipe Pin Recipe
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Middle Eastern

Ingredients
  

  • 2 pounds beef tenderloin/ tri tip/flap meat

For marinade:

  • ¼ cup plain yogurt
  • 1½ tablespoons tahini
  • 2 tablespoons mayo
  • 1 tablespoon shawerma spices of choice
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 tablespoon sumac
  • 1½ teaspoons garlic paste optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon 7 spice
  • 1 teaspoon Aleppo pepper or paprika
  • 1 teaspoon ginger
  • ¼ cup olive oil
  • 1 tablespoon lemon juice

For the tahini yogurt sauce:

  • 1 cup tahini
  • ½ cup yogurt
  • Salt to taste
  • lemon juice to taste
  • Water to thin to desired consistency

Sumac onions

  • 1 large red onion chopped into short wings
  • 1-2 tablespoons sumac
  • ½ lemon squeezed
  • ¼ teaspoon salt

Instructions
 

  • In a big bowl, add the beef sections then the ingredients of the marinade sauce: plain yogurt, tahini, mayo, shawarma spices of choice, garlic powder, onion powder, sumac, garlic paste, salt, black pepper, seven spice, Aleppo pepper or paprika, ginger, olive oil, and lemon juice.
  • Mix until well combined, then cover and refrigerate for at least 24 hours to allow the flavors to meld.
  • Once the marinating process is done, discard the sauce and cook on high heat.
  • Let it rest for 5 minutes before chopping.
  • Meanwhile, prepare the yogurt tahini sauce. Whisk in tahini, yogurt, salt, and lemon juice. Add water for a thinner consistency and your tahini sauce is ready.
  • To make the sumac onion, cut the onions into short wings, then add salt, sumac, and lemon juice.
  • Line up the tortilla bread, or shrak if available, layer some chopped tomatoes, pickles, and sumac onion, then drizzle the tahini sauce.
  • Wrap tightly, press in a panini press until golden, and enjoy.

Notes

  • You can use all tahini instead of tahini and yogurt.
  • Be careful not to over-marinate, the meat flavor might not be as good as it is supposed to be.
  • Onion Sumac is a must in this recipe, don't skip it.
  • Let the cooked beef rest for about 5 minutes before cutting it into thin slices.
Keyword middle eastern beef shawarma, sumac onion, tahini sauce, tender beef shawarma
Tried this recipe?Let us know how it was!