Real Lebanese beef shawarma at home. The marinade does the heavy lifting — and yes, that’s tahini in there. Full recipe 👇🏾
🫒For the marinade
1 kg beef, cut into thin strips
1/3 cup lemon juice
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup Tahini paste
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
1/2 teaspoon onion powder
1/4 teaspoon white pepper
Salt and black pepper, to season
Chilli, to taste (optional)
2 tablespoons olive oil, for frying (if needed)
🫒For the tahini sauce
1/2 cup hulled tahini
3 to 4 tablespoons lemon juice
2 garlic cloves, crushed
1/2 cup cold water (may be more or less — see Cook’s note)
Salt, to season
🫒For the wrap
4 to 5 Lebanese flatbreads
1 small red onion, thinly sliced
A handful of flat-leaf parsley, chopped
1 tablespoon sumac
2 tomatoes, sliced
Pickled cucumbers, sliced
🫒For the sumac-pomegranate paste
1/2 cup olive oil
2 tablespoons pomegranate molasses
1 tablespoon tomato paste
1 tablespoon sumac
Salt, to season
🫒Mix the marinade ingredients in a large bowl, add the sliced beef coat well. Cover and refrigerate — minimum 2 hours, overnight is best.
🫒Heat pan over medium-high heat. Fry the beef in two batches for 4 to 5 minutes each, until seared and golden.
🫒Whisk the tahini sauce ingredients until smooth and pourable. Mix the sumac-pomegranate paste in a separate bowl. Toss the red onion with parsley and sumac.
🫒Lay each flatbread in the pan to soak up the juices. Layer with beef, drizzle with tahini sauce , sumac onions, tomato and pickles. Roll.
🫒Brush the sumac-pomegranate paste over both sides of each wrap. Toast in a sandwich press or hot pan for 3 to 4 minutes until golden and crisp.
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Dining and Cooking