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Beef and Lamb Shawarma

A home oven version of the classic middle eastern rotisserie dish, no special equipment required! Just 2 loaf pans, a roasting pan, and a teakettle.
Adapted from Alton Brown’s method for Gyro Meat with Tzatziki sauce.

Featured Ingredients

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“Shawarma” means “turning” in Arabic. Loaded with cumin and clove, among others, this blend will bring the flavor of a Middle Eastern... Size Options
$8.99 Glass jar, 1/2 cup (wt. 2.3 oz)

Beef and Lamb Shawarma Recipe

Preparation Instructions

Using your chef’s knife, finely mince the grated onion. Press the grated onion against a sieve or in a cheesecloth to remove moisture.

Combine garlic, salt, spices, onion, and meats. Chop it all together with your chef’s knife on a large board - you’re looking for a fine paste - then knead with your hands until it’s good and sticky. If you’d rather not enjoy that unique experience, process the lot in your food processor for about a minute, scraping down the sides of the bowl as necessary.

Preheat the oven to 325 degrees F. Find something heavy and oven-proof (like a cast-iron pan) you can use to weigh down your second loaf pan.

Boil a tea kettle of water. Place the meat mixture into one loaf pan, making sure to press into the sides of the pan. Put the loaf pan inside a roasting pan and pour boiling water into the roasting pan about up the the level of the meat in the loaf pan. Bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and nest the second, reserved loaf pan on the surface of the meat. Add your heavy object and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on the flatbread of your choice with hot sauce, sliced onion, tahini, yogurt, lettuce, tomato, or whatever suits your taste.


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Laurel Lawler

This is really meatloaf. My husband loved the flavors. Lacking a second pan to nest during cooling, I used my bacon press.

Paula Kreiss

I had recently visited Israel and Jordan and wanted to share some of the wonderful flavors I enjoyed. This was the hit of the entire evening! Sounded a bit daunting to make with the weighting down and such, really not bad and well worth the effort!