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.

EatingWell Magazine, October 2021


Credit: Jacob Fox

Recipe Summary

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

1 pita sandwich
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.