Spiced Beef Shawarma

Spiced Beef Shawarma

Serves: 4 | Preparation Time: 10 mins | Cooking Time: 10 mins


  • 600g Farm88 yearling beef rump steak, extra trim
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 tsp sweet paprika
  • ½ tsp each ground cumin, coriander, black pepper, salt
  • ¼ tsp each ground cinnamon, turmeric, chilli powder
  • 2 garlic cloves, grated


  • ½ cup tahini
  • 2 tbsp apple cider vinegar or lemon juice
  • 2 tsp olive oil
  • 2 - 4 tbsp water, as required
  • salt & pepper

To serve:

  • pita or flatbreads
  • ripe tomatoes, sliced
  • pickles or pickled veg
  • cos lettuce, shredded
  • beetroot hummus


  • In a large bowl, combine oil, lemon juice, spices, and garlic. Mix well.
  • Cut steak into thin slices against the grain. Transfer to bowl with marinade, stir to coat well, and set aside 10 mins.
  • Combine tahini, vinegar, oil, and 2 tbsp water in a small bowl. Stir well and add additional water until sauce reaches your desired consistency. Season with salt and pepper to taste.
  • Preheat a BBQ flat plate or heavy-based skillet to high. Drain marinade from meat. Cook the sliced steak in batches, searing well on one side before flipping. Transfer to a serving plate and repeat with remaining meat. It’s important not to crowd the pan so the meat sears instead of stewing.
  • Serve beef shawarma with warmed pita, tomatoes, pickles, lettuce, hummus, and tahini sauce.
Results may vary.