Wasfetna

Shawarma sandwich

Thin slices of beef in a vinegar and shawarma-spice marinade, wrapped in bread with tahini and sumac onions.

Meat shawarma sandwich
Cooking time
2 hr 29 min
Hands-on time
29 min
Free time
2 hr
Difficulty
Easy
Cuisine
Levantine
Calories
810
Contains
Gluten, Sesame

Beef shawarma in a home pan. The vinegar in the marinade is what tenderizes the thin slices so they chew instead of pull, the cast-iron pan is heated until it smokes and the meat seared in small batches, then the wrap is toasted on both sides.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the shawarma

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Cast-iron pan — Heated until it smokes; cook in small batches so it does not cool.

Method

  1. Season the meat with vinegar, spices, and onions, and leave it in the refrigerator for two hours.

    2 hrYou can walk away
    You’ll know it’s ready when

    The meat has darkened slightly.

    Tip: Vinegar tenderizes the thin beef — it is what makes shawarma tender, not chewy.

  2. Heat a cast iron skillet until it smokes, and grill the meat in small batches.

    14 min
    You’ll know it’s ready when

    The slices are brown and the pan is dry.

  3. Mix the sumac onions and rub them with salt until they wilt slightly.

    4 min
    You’ll know it’s ready when

    The onion has softened and turned pink.

  4. Heat the bread, spread with tahini, arrange the meat, onions and pickles, and wrap tightly.

    6 min
    You’ll know it’s ready when

    The wrap is tight.

  5. Toast the roll on the pan on both sides.

    5 min
    You’ll know it’s ready when

    The bread is crispy on the outside.

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