There are different cuts of beef including flank steak, skirt steak, sirloin, sirloin tip or ribeye that you can use for this recipe. It's best if there is some marbling in the meat, this would result in juicier shawarma.
You don't have to splurge on any special cut of meat to make shawarma. It's important to cut the beef into thin slices before marinating. To slice the beef easily, put it in the freezer for 20 minutes.
There are so many ways to serve beef shawarma. You can make it into a shawarma wrap, a bowl or a platter. Make sure to have plenty of toum (Lebanese garlic sauce) and tahini sauce, you can use my Middle Eastern tahini sauce recipe or the one added to the recipe card below.
– Beef shawarma sandwich: Wrap the shawarma in a pita bread with tahini sauce, pickled turnips, sumac onion, fries, pickled cucumbers, tomatoes and lettuce.
– Beef shawarma platter or bowl: You serve the shawarma on a platter with the fixings mentioned above. You can also turn it into a bowl with some lettuce or salad topped with the shawarma on top.