Beef Kebab Shawarma

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Beef Kebab Shawarma.

Juicy spiced beef kebabs wrapped in soft saj bread with a creamy tahini-garlic sauce and a fresh herb salad. Toasted until golden and crisp—perfectly balanced, full of flavor, and irresistibly satisfying.



Beef Kebab Shawarma

Serves: 4–6 | Prep Time: 40 mins (plus chilling) | Cook Time: 20 mins

Ingredients

For the Beef Kebabs (Makes 6 kebabs)

  • 500g minced beef

  • 1 onion, finely chopped

  • 1 tsp garlic paste

  • 1 tsp ginger paste

  • Handful of chopped parsley

  • 1 end slice of bread (crumbled) or breadcrumbs (to help hold shape)

  • 1–2 tbsp ghee

  • Pinch of baking soda (to keep kebabs moist)

  • Salt and pepper, to taste

  • 2 tsp paprika powder

  • ½ tsp fennel powder

  • ½ tsp cumin powder

  • 1 tsp garam masala

  • 1 green chilli, chopped (optional – for extra heat)

Instructions:

  1. Mix all the ingredients in a bowl until well combined.

  2. Cover and refrigerate the mixture for at least 30 minutes.

  3. Soak skewers in water for a few hours to prevent burning.

  4. Shape the kebab mixture onto the skewers.

  5. Cook using one of the following methods:

    • Air Fryer: Preheat to 205°C (400°F). Cook for 20 minutes, turning halfway through.

    • Oven, stovetop pan, or BBQ can also be used (adjust time accordingly).

For the Shawarma Sauce

Ingredients:

  • 2 garlic pods (grilled with skin on, then peeled and crushed)
    (Tip: Grilling reduces sharpness – raw garlic can be used, but may cause heartburn)

  • 2–3 tbsp tahini paste

  • 1–2 tbsp water (adjust for desired consistency)

  • Juice of ½ lime (or to taste)

  • Salt and pepper, to taste

  • Ground cumin, to taste

  • 1–2 tbsp yoghurt

  • 1–2 tbsp mayonnaise

Instructions:

  1. In a bowl, mix tahini, salt, pepper, cumin, and lime juice.

  2. Add water gradually while mixing until the tahini turns pale and forms a smooth, thick paste.

  3. Add the yoghurt, mayonnaise, and crushed garlic. Mix until well combined.

  4. The sauce should be thick to prevent the shawarma from getting soggy.

Salad Filling

Ingredients:

  • 1 onion, finely chopped

  • 1 tomato, seeds removed and finely chopped

  • Handful of parsley, finely chopped

  • Salt and pepper, to taste

  • Juice of ½ lime (or to taste)

  • A pinch of sumac

Instructions:

  1. Combine all ingredients in a bowl.

  2. Mix well and set aside.

For Shawarma Assembly & Toasting

Ingredients:

  • Saj bread or flatbread

  • Prepared beef kebabs

  • Shawarma sauce

  • Salad

  • Butter (for toasting)

Instructions:

  1. Place the saj bread on a flat surface.

  2. Fold the two ends so that their edges overlap in the middle.

  3. Spread a thin layer of shawarma sauce over the overlapping part.

  4. Place a beef kebab on top and add some salad.

  5. Fold the remaining two sides over the filling to form a rectangular pocket.

  6. Roll tightly into a log shape.

  7. Heat a pan and add a little butter.

  8. Toast the shawarma on all sides, pressing gently, until golden and crispy.

  9. Serve hot with extra sauce and salad on the side.

Tip: Avoid using too much sauce inside the wrap to keep it crisp.



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