The PERFECT homemade beef shawarma

by Middle Eats
The PERFECT homemade beef shawarma

homemade beef shawarma is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re making the PERFECT homemade beef shawarma today using a delicious Egyptian recipe. It’s zesty, savory, and flavourful, and I can’t think of anything better you should cook this weekend. It goes perfectly in soft buns and best of all it cooks in one pot.

  • The PERFECT homemade beef shawarma
  • The PERFECT homemade beef shawarma
  • The PERFECT homemade beef shawarma
  • The PERFECT homemade beef shawarma
  • The PERFECT homemade beef shawarma
  • The PERFECT homemade beef shawarma

Follow along with the 📝 recipes below👇🏾👇🏾

The PERFECT homemade beef shawarma
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Homemade beef shawarma

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1kg of Beef. I used topside, but this recipe will be 10 times better with something that has intra-muscular fat like ribeye, sirloin or even beef ribs
  • 50-100g Solid Beef or lamb fat (optional, but highly recommended)
  • Replace the above with 3 Tbsp of Beef drippings or butter
  • 1 Tomato
  • 1 Green Chilli
  • 6 Soft flour buns


  • 2 Medium Onions
  • Zest of 1 Lemon
  • Zest of 1 Orange
  • 5 Tbsp White Vinegar
  • 2 Tsp Salt
  • 1 Tsp Pepper
  • 1/2 Tsp Sumac
  • 1/2 Tsp Baharat (leave it out if you don't have it)

Tahini sauce:

  • 75g (2.6 oz) Yoghurt
  • 50g (1.8 oz) Tahina
  • 50g (1.8 oz) Water
  • 20g (1 Tbsp) Lemon Juice
  • 1/4 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cumin
  • 1/4 Tsp Chilli Powder (Optional)

Onion and Parsley salad:

  • 1 Red Onion
  • 25g or a small bunch of parsley
  • 1/2 Tsp Salt
  • 1 Tsp Sumac
  • 1 Tbsp Lemon Juice


To prepare the beef:

  1. Slice your beef into strips, about 5-7mm wide and thick, and 3-6 cm long. Make sure you are slicing against the grain at all times (see link in references), to ensure the beef is tender
  2. Add the marinade ingredients into a blender, and blend on high until it forms a thick liquid
  3. Place the sliced meat in the pot you'll be cooking in, and pour on the marinade. Massage it into the meat until well coated
  4. Wash and add the Tomato and Green chili, then let this marinade for 2-3 hours

To cook the beef:

  1. Place your pot on the stove over high heat, and bring this to a boil
  2. Once boiling, add in your solid animal fat and turn the heat to medium-low. Cover with a lid and cook until tender. The topside will take about 1.5-2 hours, anything softer will cook quicker
  3. When the desired tenderness is achieved, mash the tomato and chili, and if using beef dripping or butter add it now
  4. Cook with the lid off for about 15 minutes until the meat is nicely browned and fatty

To make the salads:

I recommend making extra parsley and onion for topping

  1. Slice your onion into thin strips, then mix it with the salt, and sumac. Massage them in then let this sit for 10-15 minutes
  2. Roughly chop the parsley into small pieces
  3. Mix the lemon juice with the onion and set aside
  4. To make the tahini, combine all the ingredients together in a bowl or blender and mix until smooth

To serve the shawarma:

  1. Add the onions and parsley to the shawarma, as well as 2 Tbsp of the tahini sauce
  2. Mix thoroughly until well combined
  3. Toast your buns (or don't) then add tahini sauce and a few spoons of the shawarma
  4. Serve and enjoy
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

0:00 Intro
1:04 Preparing the meat
3:07 Making the marinade
4:41 Cooking the shawarma
7:20 Salad and Tahini sauce
8:12 Assembly and serving
9:03 Taste test & Review

Recipe video


Let us know what you think of today’s homemade beef shawarma tips, tricks, and hacks!

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