Beef Shawarma

Thin slices of beef marinated with warm spices and quickly seared for a bold, flavourful dish that comes together fast.

Serves: 2 • Prep Time: 10 minutes • Cook Time: 5–7 minutes • Marinate: 30 minutes to overnight

Ingredients

Beef

450 g beef sirloin or top round, thinly sliced
2 tbsp garlic infused oil
1½ tbsp olive oil
3 tbsp lactose free plain yogurt
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp salt
¾ tsp black pepper
1 bay leaf
2 tomatoes, chopped

Shawarma Spice

1½ tsp allspice
1 tsp ground cumin
1 tsp ground coriander
¾ tsp paprika
½ tsp cinnamon
½ tsp cardamom
¼ tsp ground cloves

Instructions

In a large bowl, whisk together all ingredients except the beef.
Add the beef and bay leaf and toss until evenly coated.
Cover and refrigerate for at least 30 minutes or up to overnight, but no longer than 12 hours.
Remove the beef from the marinade and wipe off any excess.
Heat a pan over high heat until very hot.
Cook the beef for 2–3 minutes per side, until well browned.
Add the chopped tomatoes, toss briefly, then remove from the heat and let rest for 2 minutes before serving.

Tips

Do not marinate the beef for more than 12 hours, as the texture can become too soft.
Wiping off excess marinade helps the meat brown properly in the pan.
Add the tomatoes at the end so they stay fresh and do not release too much moisture.

Serving Suggestions

Serve with salad, fresh parsley, and bread of choice.
It also pairs well with air fried fries seasoned with smoked paprika, salt, pepper, and garlic infused oil.