Spice Market Beef Shawarma with Tahini Drizzle
Thinly sliced beef stacked with layers of warm cardamom, cumin, and coriander, roasted until the edges caramelize and crisp while the center stays impossibly tender. Piled into warm flatbread with crunchy pickles, fresh vegetables, and a silky tahini sauce, this is street food royalty brought home.
Ingredients
- 2.5 lbs beef sirloin or top round, thinly sliced against the grain
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
+ 21 more ingredients
Instructions
In a large bowl, combine olive oil, cumin, coriander, cardamom, paprika, cinnamon, turmeric, cayenne, apple cider vinegar, minced garlic, salt, and pepper. Add the sliced beef and onion, tossing until every piece is well coated. Let marinate for at least 30 minutes at room temperature, or up to overnight in the fridge.
Preheat your oven to 425 degrees F. Spread the marinated beef and onions in a single layer across two sheet pans (don't overcrowd or the meat will steam instead of roast).
Roast for 15 minutes, then flip the meat and roast for another 8-10 minutes until the edges are beautifully caramelized and crispy.
While the beef roasts, make the tahini sauce: whisk together tahini, lemon juice, grated garlic, and salt. Add cold water one tablespoon at a time, whisking until the sauce is smooth and pourable.
Warm the flatbreads in the oven for the last 2 minutes of cooking or on a dry skillet.
Pile the shawarma beef onto warm flatbread, top with sliced tomatoes, cucumbers, pickled red onions, and fresh herbs. Drizzle generously with tahini sauce and roll up tightly.
Nutrition Estimate
Per serving • Estimated by Blinner AI