Sumac Terrace · Main dishes

Oven Beef Shawarma Plate

Name: Oven Beef Shawarma Plate
Total time: 55 min
Yield: 4 servings
Ingredients: 700 g Sirloin steak; 3 tbsp Olive oil; 3 clove Garlic; 1 whole Lemon; 1.5 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Paprika; 0.5 tsp Turmeric; 0.25 tsp Ground cinnamon; 0.25 tsp Ground allspice; 1 tsp Salt; 0.5 tsp Black pepper; 1 whole Onion; 2 whole Tomato; 15 g Fresh flat-leaf parsley; 0.5 whole Cucumber; 4 whole Pita breads; 40 g Tahini; 80 g Plain yogurt

Thin slices of sirloin rubbed with cumin, coriander, paprika and allspice, roasted on a hot tray until the edges crisp. Piled with tomato, onion, parsley and a tahini-yogurt sauce.

55 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sirloin steak700 g
Olive oil3 tbsp
Garlic3 clove
Lemon1 whole
Ground cumin1.5 tsp
Ground coriander1 tsp
Paprika1 tsp
Turmeric0.5 tsp
Ground cinnamon0.25 tsp
Ground allspice0.25 tsp
Salt1 tsp
Black pepper0.5 tsp
Onion1 whole
Tomato2 whole
Fresh flat-leaf parsley15 g
Cucumber0.5 whole
Pita breads4 whole
Tahini40 g
Plain yogurt80 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Sesame (tahini), milk (yogurt) and wheat (pita).

Method

Slice and season the beef

If the steak is more than 2 cm thick, freeze it for 20 minutes so it slices cleanly. Slice it across the grain into strips about 5 mm thick. Mince the garlic. Toss the beef with 2 tbsp of the olive oil, the garlic, juice of half the lemon, cumin, coriander, paprika, turmeric, cinnamon, allspice, salt and pepper. Cover and refrigerate for 20 minutes. Wash your hands, knife and board.

Make the sauce and salad

Stir the tahini, yogurt and remaining lemon juice until smooth. Thin with a spoon of water only if it will not fall from the spoon. Slice the onion, tomato and cucumber. Chop the parsley and toss it with the vegetables and a pinch of salt.

Roast until safe

Heat the oven to 230°C (450°F). Spread the beef in a single layer on a large foil-lined tray. Use two trays if the pieces overlap. Roast for 8–12 minutes, turning once, until the edges are browned and crisp in places. This is whole-muscle beef, not ground. Health Canada’s safe internal temperature for beef steaks is 63°C (145°F): check the thickest strip. Cook longer if any piece is still cool in the centre. Transfer to a clean plate.

Serve

Warm the pitas in the oven for 2 minutes or in a dry skillet. Pile the beef on plates with the tomato-onion salad, a spoon of the tahini-yogurt sauce and the bread.

Crowded strips steam instead of browning. Give them space on the tray. Slice across the grain so the beef stays tender once it passes 63°C.

AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.