Beef Shawarma with Yoghurt Marinade and Tahini Sauce
Why this recipe works
- Shawarma-style preparation: Thin slicing, bold spicing and high heat echo the key qualities of shawarma in a home-oven format.
- Layered savoury flavour: Yoghurt, lemon, garlic, cumin, coriander and paprika give the beef tang, warmth and depth without needing a long cook.
- Tender beef, crisp finish: A short roast browns the edges while keeping the meat juicy, with red onion adding a fresh, crunchy contrast.
Get the most out of this recipe
Timing notes
- Keep the marinating time focused: The 45-minute marinade is enough for thin slices of beef to take on flavour without becoming overly soft.
- Rest before serving: A brief rest helps the beef settle after the high-heat roast, making it easier to slice and serve neatly.
Authenticity notes
- Home-oven adaptation: Classic shawarma is usually cooked on a vertical rotisserie; this version uses a very hot oven to recreate browned edges and quick cooking at home.
- Flexible cuts of beef: Sirloin gives a tender result, while flank steak can bring a more robust, shawarma-style bite when sliced very thinly across the grain.
Common mistakes
- Do not crowd the tray: Spread the beef in a single layer so it roasts and browns rather than steaming in its own juices.
- Avoid overcooking: Thin beef cooks quickly at 240°C (465°F), so check it promptly and remove it once browned at the edges and cooked through.
Serving ideas
- Serve with simple sides: Flatbread, rice, chopped salad or pickles all work well with the tangy marinade and rich tahini.
- Finish just before eating: Add the tahini and sliced red onion at the end so the sauce stays glossy and the onion keeps its bite.
Equipment you'll need
Ingredients
Instructions
- In a mixing bowl, whisk together the greek yogurt, the juice of the lemon, and the olive oil. Crush in the garlic, then stir in the ground cumin, ground coriander, sweet paprika, and fine sea salt until smooth.
- Slice the beef sirloin steak as thinly as you can, across the grain. Add it to the bowl and turn well so every piece is coated. Cover and marinate in the fridge for 45 minutes.
- Heat the oven to 240°C (465°F). Spread the beef in a single layer on a baking tray, letting any excess marinade cling to the meat. Roast for 10 to 12 minutes, turning once, until browned at the edges and just cooked through.
- Rest the beef for 5 minutes, then slice any larger pieces into bite-sized strips. Thinly slice the red onion.
- Serve the beef topped with the sliced red onion. Drizzle over the tahini just before eating.
Recipe notes
Tips
- For the most tender shawarma, slice the beef very thinly across the grain before marinating, and keep the roast short so it stays juicy.
- If you are serving young children, pregnant people, older adults, or anyone immunocompromised, cook the beef until well done and piping hot throughout.
Substitutions
- Replace Beef sirloin steak with Beef flank steak for a more traditional shawarma-style texture; slice it very thinly across the grain.
- Replace Greek yogurt with Yogurt for a slightly looser marinade; keep the marinating time the same.
- Replace Sweet paprika with Smoked paprika for a deeper, smokier flavour.
Storage
- Refrigerate up to 3 days
- Cool the beef quickly, then refrigerate in a sealed container. Reheat on a hot baking tray in a 220°C (430°F) oven for 6 to 8 minutes until piping hot, or warm in a frying pan over medium heat; add the tahini and red onion only when serving.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (25min active)
- Difficulty: Medium
- Cuisine: Middle Eastern
-
Allergens:
Milk Sesame
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