Shawarma isn’t just food—it’s part of everyday life. It’s the quick stop after a long day, the late-night craving, the thing you order without even thinking twice because you already know it’ll hit.
It’s a staple in the best way. You grow up with it, you rely on it, and somehow it never gets boring. The smell of the spices, the juicy meat, the way it all comes together in a warm wrap with garlic sauce and pickles… it’s simple, but it just works every single time.
Making it at home feels a little different—but also kind of special. You realize how those familiar flavors come together, and you can adjust everything exactly how you like it. A little more tahini, crispier edges… it becomes your version of something you already love.
It might not replace grabbing shawarma on the go, but it brings that same comfort into your own kitchen—and that’s what makes it worth it.
Lebanese Beef Shawarma
Description
Juicy Lebanese beef shawarma made at home with warm spices, garlic, and lemon. Easy oven method with authentic flavor—perfect for wraps or plates.
Ingredients
🥩 Beef
🌶️ Spices
Tahini sauce (Tarator)
🌯 For Serving
Instructions
-
Marinate the beef
In a large bowl, mix vinegar, olive oil, lemon juice, orange juice, tahini, salt, pepper and spices.
Add sliced beef and beef fat. Toss well.
Cover and marinate for at least 4 hours (overnight is best).
-
Cook beef
Preheat oven to 200°C.
Place beef in the baking tray in an even layer. Do not overcrowd the tray.
Bake for 50 minutes or until cooked.
Broil for a few minutes at the end for crispy edges.
-
Prepare the tahini sauce
- In a bowl, whisk tahini with lemon juice.
(It will thicken at first—this is normal.) - Mix in crushed garlic and salt.
- Gradually add cold water while whisking until smooth and creamy.
Adjust thickness to your preference.
- In a bowl, whisk tahini with lemon juice.
-
Serve
You can choose to serve as a wraps or in a plate.
Note
💡 Tips for Best Shawarma
- Slice beef thinly for tenderness
- Marinate overnight for deeper flavor
- Add fat (Liyyeh) for juicier results
- Broil at the end for that classic char
- Don’t overcrowd the pan
