Beef shawarma is traditionally roasted on a spit and then sliced thin. This grilled version by Padma Lakshmi has similar vibes thanks to a highly seasoned marinade. This recipe makes extra beet yogurt sauce, so stick it in the fridge to have on hand for dolloping on grain bowls, salads and sandwiches.

A portrait of Padma Lakshmi with a designed treatment
Padma Lakshmi
EatingWell Magazine, October 2021


Credit: Jacob Fox

Recipe Summary test

30 mins
55 mins


Sauce & Accompaniments


Instructions Checklist
  • To prepare steak: Whisk lemon juice, vinegar, oil, 1 teaspoon salt, garlic powder, allspice, cardamom, cinnamon, cumin, nutmeg, oregano, cloves, cayenne and ginger in a shallow dish. Add steak and turn to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.

  • Meanwhile, to prepare sauce: Combine beet, garlic, dahi (or yogurt), tahini and salt in a blender; process until smooth. Stir in dill.

  • Preheat grill to medium-high.

  • Remove the steak from the marinade (discard marinade). Grill the steak, turning once, until an instant-read thermometer inserted in the thickest part registers 125°F for medium-rare, 3 to 5 minutes per side. Transfer to a clean cutting board and let rest for 5 minutes.

  • Slice the steak against the grain, then cut into bite-size pieces. Reserve half the sauce for another use. Serve the steak and the remaining sauce with cucumber in pitas.

To make ahead

Marinate steak (Step 1) for up to 1 day. Refrigerate sauce (Step 2) for up to 2 days.

Nutrition Facts

388 calories; fat 12g; cholesterol 76mg; sodium 547mg; carbohydrates 40g; dietary fiber 4g; protein 31g; sugars 4g; niacin equivalents 6mg; saturated fat 4g; vitamin a iu 74IU; vitamin b6 1mg; potassium 640mg.