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The Hirshon Lebanese Beef Shawarma – شاورما‎‎


Units Scale
  • Meat:
  • 2 lbs of fatty beef cuts (roast cut/steak cuts/butter steak…)
  • ***
  • Marinade Ingredients:
  • 5 cloves garlic
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 1/2 teaspoons liquid hickory smoke
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 3 beads mastic
  • 1/2 teaspoon mahlab
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon caraway
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Urfa Biber pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon saffron (preferred) or turmeric
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon crushed black peppercorn
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • ***
  • Tahini Sauce Ingredients:
  • 2 teaspoons of Tahini paste
  • 1 cup of freshly squeezed Lemon Juice
  • 3 cloves garlic, crushed
  • a dash of Salt
  • ***
  • Optional Toum garlic sauce
  • ***
  • Sandwich Ingredients and condiments:
  • 1 purple onion (thinly sliced)
  • 1 to 2 roasted tomatoes (diced)
  • 1 cucumber (thinly sliced)
  • 1/2 teaspoon sumac
  • 1/2 cup fresh parsley (finely chopped)
  • pickle slices
  • Pita bread or Lavash bread


  1. Shawarma Marinade:
  2. Grind all whole spices to a powder in a spice grinder. Add the spices along with the lemon juice, liquid smoke, and apple cider vinegar in a blender for a couple of minutes. Don’t mix in the olive oil yet.
  3. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
  4. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
  5. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat. Once cooked, shred the meat on a cutting board and serve hot.
  6. Grilling Shawarma Method 2: Oven Roasting:
  7. Lay the shawarma chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours.
  8. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart.
  9. Preparing the Tahini Sauce:
  10. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.
  11. Serving the Shawarma:
  12. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread well-slathered with toum garlic sauce. Along the diameter, sprinkle some Tahini sauce, combine sandwich ingredients and any other condiments you might like, such as Amba sauce, add. Roll and enjoy.
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