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Beef Shawarma

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Adjust Servings:
1 tbsp olive oil
1 lb beef- thinly sliced
1 tbsp shawarma seasoning
1 tsp allspice- grinded
salt to taste
1/2 tbsp tahini
3 tbsp plain yogurt- plain
1/2 tsp lemon
2 tomato- halved and sliced
1 onion- thinly sliced

Nutritional information

50.3 g
31.2 g
35.7 g
112 mg
61 mg

Beef Shawarma

  • Non Veg
  • 30 mins
  • Serves 2
  • Medium



Beef shawarma is a delicious and mouthwatering food choice of many people across Europe. Its unique flavor and delectable taste have made it popular, beyond Turkey where it is said to be the staple meal of over half of the country’s population. It is made of thinly sliced beef seasoned with sweet flavored spices and its medicinal edge is amazing. You’ll need a few kitchen tricks if you want to prepare this delicious meal in the comfort of your home but, you’ll have to cope with its highly inviting aroma.

The original recipe of shawarma actually uses mutton or lamb, although the flavor and deliciousness of this dish have made several chefs make chicken and even turkey shawarmas to make the foodies happy.

Health Benefits

Beef shawarma is highly nutritious and beneficial to human’s health. It houses virtually all the nutrients the body needs to stay healthy. These nutrients include protein, cholesterol, sodium, magnesium, potassium and a number of other nutrients the body craved. Interestingly, these nutrients are in the right proportion needed by the body system.

Some of the ingredients for this recipe are good for the immune system. They help the immune system cope and attack impending dangers posed by harmful bacteria and other disease-causing organisms. Beef is one of the leading ingredients in this recipe. It has protein in abundance and a number of vital nutrients. Protein is a bodybuilding nutrient and it also helps repair torn body tissues.

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How to make Beef Shawarma

  • Heat oil in a large saucepan, stir in beef, shawarma seasoning, allspice, salt, and cook for 4 minutes till beef is tender and brown.
  • Mix in a bowl tahini, lemon juice, salt for 3 minutes to make it creamy.
  • Pour tahini sauce in the beef mixture. Add tomato, onion and cook for 15 minutes
  • Remove from heat and enjoy.


In 1986, the largest tomato on record was harvested in Edmond, Oklahoma. It weighed over 7 pounds.

Lian Wong

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