Best 2 Steak Shawarma Pita Recipes

**Explore the tantalizing flavors of the Middle East with our delectable steak shawarma pita recipe!** Embark on a culinary journey as we guide you through the art of creating this classic street food dish, featuring tender marinated steak, aromatic spices, and a fluffy pita bread that brings it all together. Immerse yourself in a symphony of flavors as you savor each bite, complemented by the refreshing flavors of a homemade tahini sauce and the crunch of pickled turnips and cucumbers. Our comprehensive guide includes detailed step-by-step instructions, cooking tips, and variations to suit your taste preferences, ensuring a successful and enjoyable cooking experience. Prepare to indulge in the irresistible allure of steak shawarma pita, a dish that will leave your taste buds craving for more.

In addition to the classic steak shawarma pita recipe, we also present tempting variations to cater to diverse dietary preferences and culinary adventures. Delight in the succulent flavors of our chicken shawarma pita, featuring tender chicken marinated in a blend of aromatic spices and herbs. For a vegetarian twist, try our mouthwatering falafel pita, where crispy falafel balls take center stage, accompanied by a vibrant array of fresh vegetables and tangy tahini sauce. And for those seeking a unique seafood experience, our salmon shawarma pita offers a delectable combination of flaky salmon, savory spices, and a refreshing yogurt sauce. Explore the versatility of shawarma pita with these exciting variations, promising a culinary experience that will tantalize your taste buds and leave you craving for more.

Here are our top 2 tried and tested recipes!

BEEF SHAWARMA RECIPE

Beef Shawarma Recipe image

Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 18

Ingredients

1 tsp ground cumin
1 tsp ground coriander
1 tsp Sweet Spanish paprika
3/4 tsp ground turmeric
1/2 tsp ground cloves
1/2 tsp cayenne pepper
1/2 tsp ground cinnamon
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1 lemon
1 1/2 lb beef flap steak or flank steak, (cut very thinly against the grain into bite size pieces )
Kosher salt and black pepper
4 garlic cloves, (minced )
1 medium yellow onion, (halved and sliced )
4 Pita bread loaves, (halved (8 pita pockets) )
3-Ingredient Mediterranean salad, ((or sliced tomatoes and cucumbers, and chopped parsley) )
1 Homemade Tahini Sauce,
Pickled Cucumbers, (optional. )

Steps:

In the bottom of large mixing bowl, add the shawarma spices. Add the olive oil, vinegar, and zest and juice of one lemon. Using a spoon, mix to combine.
Using a chef's knife, cut the flap steak against the grain into thin bite-size slices (no more than ¼-inch in thickness).
Add the sliced meat to the bowl. Season with kosher salt and black pepper. Add the garlic and onions. Using a pair of tongs, toss very well to make sure the meat is well-coated with the marinade. Set aside to marinate at room temperature for a few minutes (or, if you have the time, cover and refrigerate for a couple of hours).
Heat a large cast iron grill pan or skillet over high heat. Using a pair of tongs, add the meat pieces, spreading them as much as you are able. Cook over high heat for anywhere between 8 and 15 minutes, until the meat is fully cooked. (If you like less liquid in your pan and extra char on the meat, you'll likely cook it for about 15 minutes. And if your pan is not large enough, cook the meat in batches).
While the meat is cooking, prepare the pita pockets and fixings. Make my 3-ingredient Mediterranean salad with tomatoes, cucumbers, and parsley. Make the tahini sauce. And prepare your pickled cucumbers, if using.
Assemble the shawarma sandwiches. Open up your pita pockets and load them up with the beef shawarma, salad, and finish with a generous drizzle of tahini sauce. Serve immediately!

Nutrition Facts : Calories 206.9 kcal, Sodium 204.4 mg, SaturatedFat 3.3 g, TransFat 0.3 g, Carbohydrate 3.8 g, Fiber 1 g, Protein 18.9 g, Cholesterol 53.6 mg, ServingSize 1 serving

MAKE YOUR OWN BEEF SHAWARMA

Make Your Own Beef Shawarma image

Shawarma is like the ultimate on the go meal with thinly sliced meat wrapped in a pita bread with veggies and tahini sauce added.

Provided by Saad Fayed

Categories Entree Lunch Dinner Sandwich

Time 16h45m

Number Of Ingredients 23

Ingredients

2 pounds beef (prime rib is best)
For the Marinade:
1 cup yogurt (plain)
1/4 cup vinegar
2 cloves garlic (crushed)
1 teaspoon pepper
1/2 teaspoon salt
2 cardamom pods
1 teaspoon allspice
2 tablespoons lemon juice (from 1 lemon)
For the Sauce:
1 cup tahini
1/4 cup lemon juice
2 tablespoons yogurt
2 cloves garlic (crushed)
For the Filling:
1 onion (thinly sliced)
1 to 2 tomatoes (thinly sliced)
1 cucumber (thinly sliced)
1/2 teaspoon sumac
1/2 cup parsley (finely chopped)
Optional: pickle slices
8 loaves pita bread (or 4 large), for serving

Steps:

Gather the ingredients.
Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
Add the beef, cover, and refrigerate at least 8 hours, preferably overnight.
In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook. If beef becomes a little dry, add a few tablespoons of water throughout the cooking duration.
While beef is cooking, prepare the sauce.
Gather the ingredients for the sauce.
Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
Gather the filling ingredients.
In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
Add other filling ingredients-parsley and pickle slices, if using, and combine well.
When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
To assemble, place enough beef on a pita to cover 1/4 of the loaf.
Add veggies and pour sauce.
Roll like a soft taco or burrito , and you have shawarma.

Nutrition Facts : Calories 1438 kcal, Carbohydrate 73 g, Cholesterol 192 mg, Fiber 8 g, Protein 74 g, SaturatedFat 30 g, Sodium 905 mg, Sugar 12 g, Fat 96 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

Tips:

Use high-quality steak: The type of steak you use will greatly impact the flavor of your shawarma. Look for well-marbled cuts with a good amount of fat, such as ribeye or sirloin.
Slice the steak thinly: The thinner the steak slices, the more evenly they will cook and the better they will absorb the marinade.
Marinate the steak for at least 30 minutes: The marinade will help to tenderize the steak and infuse it with flavor. Be sure to use a marinade that contains both acidic and oily ingredients, such as yogurt, lemon juice, and olive oil.
Cook the steak over high heat: This will help to sear the steak and lock in the juices. If you are using a grill, cook the steak over direct heat for 2-3 minutes per side, or until it is cooked to your desired doneness.
Serve the shawarma immediately: Shawarma is best served hot, right out of the oven or off the grill. Serve it with your favorite toppings, such as tahini sauce, hummus, pickled vegetables, and fresh herbs.

Conclusion:

Steak shawarma is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following the tips in this article, you can make sure that your shawarma turns out perfect every time. So next time you're looking for a tasty and satisfying meal, give steak shawarma a try!