Beef Shawarma Recipe At Home

Beef shawarma
Beef Shawarma Recipe at Home


1 four-to-five pound eye of round beef roast,
1 teaspoon kibbeh spice mix,
1/2 teaspoon ground cumin,
1/2 teaspoon salt,
1/2 teaspoon paprika,
1 carrot,
1 onion,
2 stalks of celery
As needed:
1/2 cup Middle Eastern pickled beets or turnips,
diced tomato,
romaine lettuce,
sliced purple onion,
chopped parsley,
10 pita breads (8-inch) or more.

Ingredients for Garlic Sauce:

  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 2 tablespoons freshly squeezed lemon juice
  • 3 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup strained yogurt or labneh


  1. Rub the eye of round with the kibbeh spice mix, ground cumin, salt and paprika, and let it sit in a refrigerator, covered, for 30 minutes to marinate. Kibbeh spice mix can be obtained from a Middle Eastern grocery stores.
  2. Add a cup of water, the carrot, onion and celery to a roasting pan with the beef, preheat the oven to 400 F and just brown the top of the beef. After that, reduce the heat to 300 F, cover the roasting pan with aluminum foil and cook for a couple of hours or until the eye of round roast is tender and internal temperature is at least 178 F.
  3. Let the roast beef rest for about 10 minutes before you slice it thinly to strips. You should have enough meat for at least 15-20 beef shawarmas.
  4. In the meantime mix the ingredients for the garlic sauce.
  5. Spread some garlic sauce on the pitas and add your vegetables. Top with 3 oz. of sliced beef per pita and close the ends of the pitas so they can still slightly overlap.
  6. Use a panini press to grill the outside of the beef shawarma pita wraps to the desired doneness.
  7. Enjoy.

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