Sheet Pan Beef Shawarma is my Lebanese husband's weeknight version of the real thing and it is dangerously good. Thinly sliced sirloin marinated in Greek yogurt, lemon, and spices, broiled on a preheated sheet pan until caramelized and slightly charred at the edges, stuffed into warm pita with pickles, sumac tomatoes, and tahini sauce.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Beef Shawarma
🕒 Ready In: ~ 20 minutes
👪 Serves: s4 ervings
🍽 Calories: ~ 567 per serving (estimated)
🥣 Main Ingredients: Sirloin, pita, tahini, tomatoes, onions, pickles
👌 Difficulty: Easy
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My husband grew up eating shawarma the way most people grew up eating sandwiches. It was everywhere, it was fast, and the good ones had that specific combination of smoky charred meat, tangy pickles, and creamy tahini that you never forget once you have had it. This recipe captures all of that at home without a rotisserie spit and without a two-hour marinade. The preheated sheet pan is the move that gives you that caramelized sear and it changes everything. You can pair this with a delicious Fattoush Salad that comes in a Pita Bowl!
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Why You'll Love This Recipe
Authentic Lebanese shawarma flavors at home. My husband's family recipe, the spice blend is the real thing and it tastes like it.
Toasted on the outside, juicy on the inside. Assembling the wrap then toasting it in a pan takes this from a good wrap to something genuinely special.
Ready in 30 minutes. Marinate for 3 hours if you have time, cook right away if you do not. Both are delicious. Another quick shawarma dish is my Mexican Lebanese Fusion Chicken Shawarma Quesadillas!
Sheet Pan Beef Shawarma Video
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This is part of my no boring sheet pan dinner series! You can check out the rest of the recipes in the series here: Sheet Pan Chicken Kebabs, Sheet Pan Panko Crusted Salmon, Sheet Pan Lamb Chops, Sheet Pan Honey Harissa Chicken, Sheet Pan Stuffed Pepper Rings, Sheet Pan Mediterranean "Nachos", Sheet Pan Red Pepper & Garlic Drumsticks, Sheet Pan Meatballs & Veggies!
Ingredient Notes
Sirloin, Flank, or Filet Steak: If you have a Middle Eastern butcher nearby, ask them to slice it shawarma-style and save yourself prep time. If slicing at home, pop the steak in the freezer for 20 minutes first. Slightly frozen meat slices much more cleanly and evenly than room-temperature meat.
Greek Yogurt Marinade: The yogurt is not just for flavor. The lactic acid in Greek yogurt tenderizes the beef as it marinates and keeps the slices juicy under the high heat of the broiler. Even 30 minutes of marinating makes a noticeable difference. Three hours is better. Do not go longer than that though. The lemon juice in the marinade will start to break down the meat if it sits overnight and you will lose that firm texture you want in a shawarma.
The Shawarma Spice Blend:This is where my husband's Lebanese heritage comes through. Cumin, coriander, allspice, Aleppo pepper, paprika, garlic powder, and onion powder. Every spice has a job. If you want to learn more about Levantine spices, my Mediterranean herbs and spices guide covers everything you need.
Aleppo Pepper: Aleppo pepper is a Syrian chili with a mild, oily heat and a slightly fruity, almost raisin-like flavor that is completely unlike any other chili you have used. It is one of the defining spices of Levantine cooking and it is what gives this shawarma its specific character. Once you have a jar in your pantry you will put it on everything. My Greek Lemon Chicken and Potatoes uses it as a finishing spice for the same reason.
Pickles and Pickled Turnips: Non-negotiable for a proper Lebanese shawarma. Pickles add a sharp vinegary crunch that cuts through the richness of the beef and tahini and is an essential textural contrast in every bite. Pickled turnips are the bright pink Lebanese staple that show up in every shawarma wrap across Beirut.
Sumac Tomato Salad: Sliced cherry tomatoes and white onion dressed with olive oil, salt, black pepper, and sumac. Simple and exactly right. The sumac adds a tangy citrusy note that ties the salad to the shawarma spice blend and makes the whole wrap feel cohesive.
Tahini Sauce: The creamy nutty base that holds the whole wrap together. Get the full tarator tahini sauce recipe. It is worth making from scratch and it takes about 5 minutes.
Pro tip
The Secret to Perfect Shawarma
Do not overcrowd the sheet pan. The beef needs space to caramelize rather than steam. If necessary use two sheet pans rather than piling the meat on top of itself.
Substitutions & Variations
No sirloin? Flank steak or filet both work beautifully here. Flank has more flavor, filet is more tender. Both slice well when slightly frozen and both caramelize well under the broiler.
No Aleppo pepper? A mix of half sweet paprika and half crushed red pepper flakes gets you somewhere close. The flavor will not be identical but the heat level will be similar.
No pickled turnips? Extra dill pickles work as a substitute. The wrap will still be delicious, just slightly less authentically Lebanese.
Want to serve it as a bowl instead of a wrap? Skip the pita and serve the broiled beef over my Lebanese Rice with the tomato salad and tahini sauce on top. A very good alternative that is just as satisfying as the wrap.
Want to add more toppings? Sliced cucumber, fresh parsley, or a drizzle of pomegranate molasses are all very at home in a Lebanese shawarma wrap.
FAQ
A cold sheet pan means the beef starts steaming before it sears, and you lose the caramelized charred edges that make shawarma taste like shawarma. Ten minutes of preheating under the broiler gets the pan hot enough to give you instant caramelization the moment the meat hits it.
Yes. Roast at 450F on the top rack for 10 to 12 minutes instead. You will not get quite the same char but the flavor will still be very good. Make sure the sheet pan is preheated regardless.
No, I just like a little crunch. It still tasted great non-toasted.
More Sheet Pan Recipes You'll Love
- Sheet Pan Garlic Shrimp15 Minutes
- Sheet Pan Baked Gnocchi and Meatballs40 Minutes
- Sheet Pan Baked Panko Crusted Salmon29 Minutes
- Sheet Pan Baked Lamb Chops40 Minutes
⭐️ Recipe
Sheet Pan Beef Shawarma
Ingredients
Beef marinade
- 1.5 lbs sirloin flank, or filet steak, thinly sliced against the grain
- ½ cup full fat Greek yogurt
- Juice of 1 lemon
- 3 garlic cloves crushed
- 2 teaspoon paprika
- 2 teaspoon ground coriander
- ¼ teaspoon allspice
- 1 teaspoon Aleppo pepper
- 2 teaspoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon kosher salt or 1 teaspoon regular salt
- ¼ cup extra virgin olive oil for cooking
Sumac tomato salad
- 2 cups cherry tomatoes sliced
- ½ white onion thinly sliced
- 1 teaspoon sumac
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon extra virgin olive oil
For assembling
- 4 large pita breads
- Dill pickles sliced
- Pickled turnips optional but recommended
- Tahini sauce
Instructions
Slice and marinate the beef
- If slicing at home, place the steak in the freezer for 20 minutes until slightly firm. Slice as thinly as possible against the grain into strips roughly the same size so they cook evenly under the broiler.1.5 lbs sirloin
- In a large bowl combine the Greek yogurt, lemon juice, crushed garlic, paprika, coriander, allspice, Aleppo pepper, cumin, garlic powder, onion powder, and salt. Add the sliced beef and toss until every piece is evenly and generously coated. Marinate for up to 3 hours in the fridge for the best flavor, or cook right away if you do not have time. Do not marinate longer than 3 hours as the lemon juice will start to break down the meat.½ cup full fat Greek yogurt, Juice of 1 lemon, 3 garlic cloves, 2 tsp paprika, 2 tsp ground coriander, 1 tsp Aleppo pepper, 2 tsp cumin, 2 tsp garlic powder, 1 tsp onion powder, 2 tsp kosher salt or 1 teaspoon regular salt, ¼ tsp allspice
Preheat the sheet pan
- Position your oven rack as close to the broiler element as possible. Place a large sheet pan on the rack and preheat under the broiler on high for 10 full minutes. The pan needs to be screaming hot before the beef goes on. This is the step that gives you the caramelized sear that makes this recipe work.
Broil the beef
- Carefully remove the hot sheet pan from the oven using oven mitts. Add the olive oil and swirl to coat. Quickly spread the marinated beef in a single even layer across the pan. Do not pile the meat. Everything needs contact with the hot surface.¼ cup extra virgin olive oil for cooking
- Return to the top rack and broil on high for 5 to 7 minutes until the beef is deeply caramelized and the edges are slightly charred. Watch closely during this step. The difference between perfectly charred and burnt is about 60 seconds under a broiler. Remove from the oven and let rest for 2 minutes.
Make the tomato salad
- While the beef broils, toss the sliced cherry tomatoes and white onion together in a bowl. Add the sumac, salt, black pepper, and olive oil and toss until evenly coated. Set aside.2 cups cherry tomatoes, ½ white onion, 1 tsp sumac, ¼ tsp salt, ¼ tsp black pepper, 1 tsp extra virgin olive oil
Make the tahini sauce
- Prepare the tarator tahini sauce per the linked recipe. Set aside at room temperature.
Assemble and toast
- Warm the pita breads briefly in the microwave for 20 seconds or in a dry pan so they are pliable and do not crack when folded.4 large pita breads
- Lay each pita flat and layer the broiled beef down the center. Add a generous spoonful of the sumac tomato salad, sliced pickles, pickled turnips if using, and a drizzle of tahini sauce.Dill pickles, Pickled turnips, Tahini sauce
- Fold the pita tightly around the filling. Heat a dry skillet over medium heat. Place the assembled wrap seam side down and press gently with a spatula so the whole surface makes contact with the pan. Toast for 2 to 3 minutes per side until golden and crispy on the outside and warm all the way through. Serve immediately.
Adrian says
Finally got around to making this, I liked the recipe overall. Definitely very close to getting shawarma out taste and texture-wise. Broiling gets a good char, though mine didn't char too well on the bottom but that's probably a me-issue of not getting the beef on hot enough or some level of overcrowding.
Will definitely make again, but probably just do as a bowl since I may have chosen the wrong kind of bread to wrap it in (too big, a little crumbly and fell apart).
One note: It'd be nice if the tahini sauce recipe was still on this page, because it was kind of annoying to go back and forth waiting for pages to reload + find my place again (on mobile).
Lola Jay says
Thank you for the detailed review! I am glad to hear it came out good! You can try lavash bread next time as that tends to hold up well. A bowl would be great too! Appreciate your feedback about the tahini sauce recipe being on a separate page. I have added your suggestion to my todo!