# Crispy Beef Shawarma

Crispy Beef Shawarma takes 50 min (30 min prep, 20 min cooking) and serves 6.

Recipe by Im’s foodstory · original: https://www.facebook.com/share/r/1GkQ6uvwZy/  
Cuisine: Middle Eastern · Dish: Tacos, wraps & burritos  
On Meez: https://meezenplace.app/recipes/crispy-beef-shawarma-recipe (with step-by-step Cook Mode)

Homemade crispy beef shawarma made from spiced ground beef pressed thin and pan-fried, wrapped in pita with garlic sauce, sumac onions, tomatoes, pickles, and fries.

## Ingredients (serves 6)

- 2 lbs (900 g) ground beef (80% lean, 20% fat)
- 1 medium yellow onion, finely grated or minced, excess liquid squeezed out
- ¼ cup whole milk Greek yogurt
- 1 tbsp fresh garlic, minced
- 1 tsp garlic powder
- 1 tbsp all spice
- 1 tbsp smoked paprika powder
- 2 tbsp fresh parsley
- Oil for pan frying
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2–3 cloves freshly grated garlic
- 2 red onions, thinly sliced
- 1 tsp lemon juice
- 1 tsp parsley
- 10 parchment paper sheets
- Pita bread
- 2 tomatoes, diced
- French fries
- Pickled cucumbers
- Oil for toasting the shawarma
- 1 tsp onion powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp black pepper
- ½ tsp cayenne or Aleppo pepper
- Salt to taste
- 1 tsp sumac
- ½ tsp sumac

## Steps

1. Finely grate or mince the yellow onion and squeeze out excess liquid
2. Slice the red onions thinly, and dice the tomatoes
3. In a bowl, combine the ground beef, onion, Greek yogurt, garlic, spices, parsley, and salt, and mix well
4. Cover and refrigerate the beef mixture for at least 2 hours or overnight
5. Whisk together all the garlic sauce ingredients until smooth
6. Refrigerate the garlic sauce until ready to use
7. Toss the sliced red onions with lemon juice, olive oil, sumac, parsley, and salt
8. Let the onion mixture sit
9. Spread a portion of the beef mixture between two sheets of parchment paper and roll into a thin layer (about 1/8 inch thick)
10. Trim the beef layer to fit your skillet
11. Heat a lightly oiled skillet over medium-high heat
12. Remove the top parchment, place the beef into the skillet, then peel away the remaining parchment
13. Cook the beef until browned and cooked through
14. Slice the cooked beef into strips
15. Return the sliced beef to the skillet to crisp the edges
16. Spread garlic sauce over shawarma bread, then top with the beef, tomatoes, sumac onions, pickled cucumbers, and French fries
17. Roll the wraps tightly
18. Lightly brush the wraps with oil and toast in a skillet until golden and crispy
19. Serve immediately with extra garlic sauce and pickles

## Good to know

### Swaps

- No Greek yogurt? Use an equal amount of sour cream in the beef mixture.
- No sumac? Use a little extra lemon juice for the onions to add a similar tang.

### Storing it

Keep the cooked beef, garlic sauce and sumac onions in separate airtight containers in the fridge for 3–4 days. Reheat the beef in a hot skillet until steaming hot; wrapped shawarma doesn't freeze well.

### Making it ahead

The beef mixture can be mixed and refrigerated up to overnight before cooking, and the garlic sauce and sumac onions can be made up to a day ahead and kept chilled.