Lebanese Beef Shawarma with Tahini Sauce

Source

Prep Time	Cook Time	Total Time	Servings
20 minutes (plus marinating)	10 minutes	30 minutes (active)	6

Nutrition (per serving, approx.)

• ~390 calories
  
• ~31 g protein
  
• ~26 g fat
  
• ~9 g carbs
  
• ~2 g fiber
  
• ~500 mg sodium

Ingredients

Beef & Marinade

• 2 lbs flank steak, sliced into thin strips
• 1/4 cup olive oil
• 1/4 cup vinegar
• Juice + zest of 1 lemon
• 4 cloves garlic, minced

Shawarma Spice Blend

• 2 tsp paprika
  
• 1 1/2 tsp cumin
  
• 1/2 tsp black pepper
  
• 1/2 tsp cinnamon
  
• 1/2 tsp cardamom
  
• 1/2 tsp coriander
  
• 1/2 tsp ground cloves
  
• 1/2 tsp salt

(Optional: Sub 1–2 tbsp premade shawarma seasoning)

Tahini Sauce

• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1/2 tsp salt
• ~1/4 cup water (to thin)

Serving Options

• Pita or wraps (or serve over rice/quinoa)
• Sliced onions, tomatoes, cucumbers, lettuce, parsley

Instructions

1. In a bowl, whisk together olive oil, vinegar, lemon, garlic, and shawarma spices.
2. Add the sliced steak and toss to coat. Cover and marinate 1–24 hours.
3. Heat a heavy skillet over medium-high. Add marinated beef and cook 8–10 minutes, until browned and cooked through.
4. Make the tahini sauce: whisk tahini and lemon, then add garlic and salt. Slowly whisk in water until smooth and pourable.
5. Serve beef in pita or bowls with fresh vegetables and tahini sauce.

Notes

• For meal prep: store beef and sauce separately; reheat beef in a skillet to avoid toughness.
• Swap beef for chicken thighs (marinate + cook 6–8 minutes per side).
• Serve with pickled onions or toum for a more traditional flavor.