Oven-Roasted Beef Shawarma Strips

Name: Oven-Roasted Beef Shawarma Strips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¾ lb (790 g) beef sirloin, trimmed of excess fat, sliced against the grain into ¼-inch (6 mm) thick strips; ¼ cup (60 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice; 1½ tsp (7½ g) ground cumin; 1 tsp (5 g) ground sumac; 1 tsp (5 g) sweet paprika; ¾ tsp (3¾ g) garlic powder; ½ tsp (2½ g) ground coriander; ½ tsp (2 g) freshly ground black pepper; 1 tsp (6 g) sea salt; 2 medium (400 g) large yellow onions, sliced into ½-inch (12 mm) thick rings; ¼ cup (15 g) fresh cilantro leaves, loosely packed, roughly chopped (optional); 1 tbsp (15 ml) pomegranate molasses (optional)

From the MyKitchenBank Kitchen

Tender beef sirloin strips marinated in a warm blend of cumin, sumac, and Middle Eastern spices, then roasted until the edges caramelize. Serve with warm pita, tahini sauce, and fresh vegetables for an easy weeknight shawarma experience without the vertical rotisserie.

Prep: 20 min
Cook: 20 min
Wait: 3 hr
Total: 3 hr 40 min
Makes: 1.5 lb (680 g) cooked shawarma strips, enough for 4 sandwiches

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Steps

Before you start

Slice the beef against the grain into ¼-inch (6 mm) strips for tender pieces
Preheat the oven to 475°F (245°C) at least 15 minutes before roasting
Have all spices measured and mixed so the marinade comes together quickly

1
Mix the marinade
- In a large bowl, whisk together the olive oil, lemon juice, ground cumin, sumac, paprika, garlic powder, coriander, black pepper, and sea salt.
- Stir until well combined.
- The mixture should smell deeply aromatic and fragrant.
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Ready when: Spices are fully dissolved and marinade is homogeneous
Tip: Use freshly ground spices if possible—they deliver more vibrant flavor than pre-ground spices sitting in your cabinet for months
2
Marinate the beef
- Add the sliced beef strips to the marinade and toss well to coat every piece evenly.
- Add the sliced onions and pomegranate molasses (if using) and fold gently to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or up to 12 hours.
- The longer it sits, the more tender and flavorful the meat becomes.
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Ready when: Beef is well coated and has absorbed some color from the spices
Tip: If short on time, 1 hour will work, but 3 hours gives noticeably better results. The acid in the lemon juice begins to break down the muscle fibers.
3
Preheat the ovenOven 475°F / 245°C
- About 15 minutes before you're ready to cook, preheat the oven to 475°F (245°C).
- Position one rack in the upper third and one in the middle.
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Ready when: Oven preheats completely (will beep or show indicator)
Tip: A properly preheated oven ensures the beef edges caramelize quickly while the interior stays tender
4
Arrange on baking sheets
- Remove the marinated beef and onions from the refrigerator.
- Divide the beef strips and onions between the two baking sheets, spreading them out in a single layer without crowding.
- Drizzle any remaining marinade from the bowl evenly over both sheets.
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Ready when: Beef and onions are evenly distributed with space around pieces
Tip: Don't pile the meat on top of itself—it will steam instead of roast. Spread it in a single layer for crispy, caramelized edges.
5
Roast the beefOven 475°F / 245°C
- Place both baking sheets in the preheated oven (one on the upper-third rack, one on the middle rack).
- Roast for 15–20 minutes, stirring the beef and onions halfway through (about 8 minutes in).
- The beef is done when the edges are browned and slightly crispy, and the beef is cooked through but still tender.
- The onions should be soft and lightly charred at the edges.
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Ready when: Beef edges are browned and crispy; internal temperature reaches 155°F (68°C) for medium; onions are soft with brown edges
Tip: Swap the positions of the baking sheets when you stir (bottom to top, top to bottom) so they cook evenly in your oven's hot spots.
6
Rest and garnish
- Remove both sheets from the oven and let the beef and onions rest for 2–3 minutes.
- This allows the juices to redistribute slightly.
- Taste and adjust seasoning with a pinch of salt if needed.
- Scatter fresh cilantro over the top if using.
- Transfer to a serving platter.
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Ready when: Beef has rested and is ready to serve; cilantro is scattered on top
Tip: A short rest prevents the beef from drying out when plated, keeping it moist and tender.
7
Serve warm
- Serve the oven-roasted beef shawarma strips warm with warm pita bread, tahini sauce, hummus, fresh tomatoes, cucumbers, and pickled vegetables on the side.
- The beef and onions can be piled into pita pockets or served as a warm salad.
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Ready when: Beef is still warm and ready to eat
Tip: If serving over the next hour, keep the beef warm in a low oven (200°F / 93°C) covered loosely with foil.

Good to know

Tips

Slice the beef against the grain to ensure tenderness. Look at the direction the muscle fibers run and slice perpendicular to them.
Sumac is a tangy spice essential to authentic shawarma flavor—it's now widely available in the spice aisle or online. Don't skip it if possible.
For extra crispy edges, blot the beef dry with paper towels before roasting. Any excess moisture will cause steaming instead of browning.
Serve with tahini sauce (tahini thinned with lemon juice and water), hummus, tabbouleh, and warm pita for an authentic shawarma sandwich experience.

Make ahead

The beef can be marinated up to 12 hours ahead, covered and refrigerated in the bowl. This actually improves flavor and tenderness. Roast just before serving for the crispest edges.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes, or in a skillet over medium-low heat with a splash of water to prevent drying out. The beef does not freeze well due to its thin sliced form and moisture content; it becomes tough when thawed.

Substitutions

beef sirloin, trimmed of excess fat → beef ribeye or strip steak, trimmed and sliced. Both are more tender than sirloin; reduce marinating time to 1–2 hours to avoid over-marinating. Adjust cooking time slightly—ribeye may need 2–3 minutes less due to higher fat content.
ground sumac → 1 tsp finely grated lemon zest mixed with ¼ tsp red pepper flakes. Sumac is tangy and slightly fruity; this substitute provides tartness and a gentle heat. Sumac is increasingly available in supermarkets, but this backup works in a pinch.
pomegranate molasses → 1 tbsp balsamic vinegar or red wine vinegar. Both are tart and dark; they add acidity and depth. Pomegranate molasses is more fruity and subtle, while vinegar is sharper. Use to taste.
fresh cilantro leaves → fresh flat-leaf parsley or mint. Both are mild and fresh. Parsley is more neutral, mint is brighter. Use the same amount. Cilantro can be omitted entirely if unavailable.