How To Make Beef Shawarma at Home With a Saucepan

Shawarma is a snack that originated from Middle East. It is rich in protein, vitamins A, B6 and C, Thiamin, Niacin, Folate, Mineral calcium, Magnesium and Sodium. These nutritional composition of shawarma is attributed to its rich vegetable content, animal product and minimal flour portion. And, from eating Shawarma for few years, I figured that every fan of shawarma should know how to make beef shawarma at home in few simple steps and with the most available equipment, saucepan if there is no grill.

This recipe is different from your usual shawarma, just like this akara recipe is different and you should learn these new recipes.

Recipe Testimonial:

“Dami… can we have shawarma for breakfast again this morning? I really enjoyed the last one you made.” — Sis.


Print Recipe
How To Make Beef Shawarma at Home With a Saucepan
For this recipe, you will need; A flat plate A bowl to mix cream Chopping board Saucepan Spoon: small and long turning spoon Cooker.
beef shawarma
Course Side dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Side dish
Prep Time 30 minutes
Cook Time 30 minutes
Servings
people
Ingredients
beef shawarma
Instructions
  1. Dice cucumber and green pepper, slice tomatoes and onions and shred cabbage
    Chopped vegetables for shawarma
  2. Shred boiled or fried beef into thin portions.
    Shredded beef
  3. In a bowl, for every two tablespoons of mayonnaise, add one and half tablespoon of ketchup and stir together. Allow to blend properly till you get a uniform peach colour.
    Mayonnaise and ketchup mix
  4. Tear Pita bread into two parts, spread over a flat plate with about 1/3rd of one part resting on the other part. The breads should lay on the plate with the inner sides up.
  5. Spread 1 and 1/2tablespoons of mayonnaise-ketchup cream on the breads. Don't forget to spread some cream on the part of the bread below. Ensure every part is creamed.
    Spreading mayonnaise ketchup mix on laid pita bread
  6. Creaming every part of the bread will allow easy folding of the edges without cracking. (See video of this recipe here)
  7. Put the vegetables and beef on 1/3rd of one of the adjoining sides of the bread. You could do this in the order of vegetables, beef, vegetables to allow the beef be placed in the centre.
    Veggies and shredded beef on pita bread
  8. Carefully lifting the part of the bread with the vegetables, roll the bread and tuck in the ends of the bread.
    Folding the shawarma fillings in the pita bread
  9. Place shawarma in a sauce pan placed over a cooker. Set heat to lowest and cook for 2-3minutes. Flip over and cook for another 2-3minutes. Serve in foil or in a plate.
Recipe Notes

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4 comments

  1. This has got to be the most precise tutorial I’ve had to read on a blog post. Weldone! It seems doable, so I would love to try this at home.
    May I ask the difference between this and a beef/chicken wrap

    Idle head

    • Awwwwww! Thanks for the remark.

      Chicken/Beef wrap and shawarma are quite different in their composition.
      Sharwarma has cabbage as its major filling while the other has meat in form of beef or chicken and as its major filling.
      Chicken/beef wrap contains cheese and a sauce such as one called ‘ranch’ while most shawarma recipes use mayonnaise. However, they are both burritos.

  2. yummy
    Nice one dear

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