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Instant Pot Beef Shawarma on white with plaid napkin

Beef Shawarma Salad

  • Author: Jenne Kopalek
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 Servings 1x
  • Diet: Gluten Free


Spiced beef strips stir fried and topped over a bed of salad.



For Meat:

  • 2 lbs beef stir fry meat
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons minced garlic
  • 2 teaspoons cinnamon
  • 2 teaspoons black pepper
  • 2 teaspoons turmeric
  • 2 teaspoons cardamon
  • 2 teaspoons sumac
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice

For Salad:

  • 1 head of lettuce; chopped
  • 1 cup small san marzano tomatoes
  • 1 cucumber; sliced

For Sauce: 

  • 1 cup Greek yogurt
  • 1 tablespoon garlic; minced
  • i teaspoon sumac
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice



For Meat:

  1. Place stir fry meat in a ziploc bag and add in the spices from the meat list. Cumin, paprika, cayenne, garlic, cinnamon, black pepper, salt, cardamon, turmeric, and sumac. Add in olive oil and lemon juice. Mix the spices, oil, and juice well with the meat by rubbing all together inside the bag. Place in the fridge for at least one hour to marinate and no more than 12 hours. 
  2. Most shawarma is pit roasted but not all of us have a pit. This recipe uses a stir fry method to make the meat. You can roast it up in the oven that is your choice. Place meat in deep saute pot or wok. Put to medium heat and cook till meat is browned.

For Salad:

  1. Chop lettuce and slice the cucumbers. Set aside. Wash tomatoes. Set aside.


For Sauce:

  1. In a small bowl add in yogurt, garlic, sumac, pepper, salt, cayenne pepper, and lemon juice. Stir well.
  2. Serve meat topped on the salad bed with tomatoes and cucumbers. Top with sauce.


  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Indian

Keywords: Beef Shawarma Salad

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