From the grill & main dishes · The home kitchen
Shawarma Beef Bite
Beef shawarma bites pair thin seasoned beef with tahini, crisp onion and parsley inside markook. The bread is toasted only after the filling is fully cooked. Cutting across the grain and working in small batches keeps the beef pleasant to eat, while the tahini sauce supplies the characteristic nutty finish. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Shawarma Beef Bite recipe
- Serves
- 4
- Prep
- 30 min
- Cook
- 12 min
- Rest / chill
- 60 min
- Total
- 102 min
Ingredients
- 600 g beef sirloin, thinly sliced across grain
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 3/4 tsp fine salt, divided
- 4 large markook breads
- 60 g tahini
- 2 tbsp lemon juice for sauce
- 60 ml cold water
- 1 small red onion, thinly sliced
- 20 g chopped parsley
Method
Combine beef with oil, 2 tbsp lemon juice, garlic, spices and 1/2 tsp salt. Cover and refrigerate for 1 hour.
Whisk tahini with the sauce lemon juice and remaining salt. Gradually whisk in water until smooth and pourable; it may thicken before loosening.
Heat a heavy skillet over medium-high heat. Cook beef in two batches for approximately 4–6 minutes per batch, stirring, until at least 145°F/63°C. Rest for 3 minutes. Discard uncooked marinade.
Spread each markook with a quarter of the tahini sauce. Divide beef, onion and parsley across the breads. Fold sides inward and roll snugly.
Toast rolls seam-side down in a dry skillet over medium heat for 1–2 minutes per side. Cut into bite-size pieces and serve.
Make it your own.
- Slice against the grain to shorten the meat fibers.
- Dry the onion after rinsing if you prefer a milder raw onion flavor.
- Add tahini sauce sparingly to avoid soggy bread.