Beef Shawarma with Tahini Sauce Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Beef Shawarma
  • 2 pounds Crescent Foods Angus Beef steaks, very thinly sliced
  • ¾ cup white vinegar
  • ½ cup extra virgin olive oil
  • 1 tablespoon 7 spice
  • 1 tablespoon Private Selection Ground Cumin
  • 1 tablespoon Private Selection ground coriander
  • 2 teaspoons Private Selection garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Diamond Crystal kosher salt (half this amount if using table salt)
  • 2 teaspoons Hungarian paprika
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon Private Selection ground cinnamon
Tahini Sauce
  • 3 tablespoons tahini
  • ¼ cup warm water
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, grated fine
  • ½ teaspoon kosher salt
Red Onion Sumac Salad
  • 1 large red onion, sliced thin
  • ½ cup flat leaf parsley
  • 1 teaspoon Sumac
  • ½ teaspoon kosher salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
For Serving
  • Pita Bread
  • Tomatoes
  • Pickled Turnips
Beef Shawarma
  1. In a large bowl, combine your spices with vinegar and olive oil. Add in the flank steak and toss to combine. Allow to marinate in the fridge for a minimum of 4 hours and as long as overnight.
  2. Before cooking, bring to room temperature.
  3. In a large skillet, add 3 tablespoons olive oil and the marinated steak. Cook for 6-8 minutes, until cooked thru and tender.
Tahini sauce
  1. Combine ingredients until smooth
  2. Add an additional tablespoon warm water if needed
Red Onion Sumac Salad
  1. In a small bowl, combine the red onion, parsley leaves. In a small bowl, whisk together the lemon juice, olive oil, sumac and salt. Pour over the onions and toss until evenly coated.
  1. Lay your pita bread flat and layer shawarma, red onion salad, pickled turnips, tomatoes, and drizzle with tahini. Roll the pita up and grill slightly, if desired. Enjoy!
Recipe by Amanda's Plate at