Ingredients

For the Beef

• 500 g minced beef

• ½ teaspoon salt

• 1 teaspoon crushed chicken bouillon cube

• ½ small white onion, blended (or 1 teaspoon onion powder)

• 1 teaspoon garlic powder

• ½ teaspoon red pepper

• 2 tablespoons oil (skip if using fatty minced beef)

• ½ cup plain yogurt

Vegetables

• 1 cup shredded cabbage

• 1 medium carrot, grated or julienned

Sauce

• ½ cup mayonnaise

• ¼ cup ketchup

• 1 teaspoon cayenne pepper

• 2 teaspoons sweet chili sauce (or substitute with 1 teaspoon sugar)

• 2 teaspoons lemon juice

Bread

• 3–4 pita breads

Direction

Prepare the Beef

1. Add minced beef to a bowl and season with salt, bouillon, blended onion, garlic powder, red pepper, and oil (if using lean beef).

2. Add yogurt and mix very well — the mixture will be sticky.

3. Place about 3 tablespoons of beef on parchment paper, cover with another sheet, and roll thin using a rolling pin.

4. Remove the top parchment, then roll or fold the parchment with the beef inside.

5. Place folded beef on a baking tray in a single layer.

6. Bake at 400°F (200°C) for 20 minutes, or until fully cooked.

7. Rest briefly, unwrap, and gently tear the beef into thin pieces.

8. Optional: Broil or grill for a few minutes for lightly crispy edges.

Prepare the Vegetables

1. Remove outer cabbage layers, cut in half, and finely shred.

2. Peel and grate or julienne the carrot. Set aside.

Make the Sauce

1. Add mayonnaise, ketchup, cayenne, sweet chili sauce, and lemon juice to a bowl.

2. Mix until smooth. Taste and adjust seasoning.

Assemble the Shawarma

1. Gently open the pita into two layers and overlap slightly.

2. Add cabbage, carrot, shredded beef, and sauce to a bowl. Mix very gently to avoid breaking the beef.

3. Scoop filling onto the wrap and roll tightly.

4. Alternatively, spread sauce directly inside the pita, add veggies and beef, then drizzle more sauce before rolling.

5. Toast in a heated dry pan until warm and edges are sealed.

Notes

• Lean beef gives a lighter shawarma; skip oil if your beef has visible fat.

• Blended onion adds moisture and flavor — use onion powder sparingly if substituting.

• Yogurt keeps the beef tender and prevents dryness.

• Roll beef thin for even cooking and easy tearing into shawarma‑style strips.

• Broiling adds crisp edges — highly recommended.

• Handle beef gently after baking; it’s tender and can break apart.

• Pita gives the most authentic shawarma feel; tortillas work but change the texture.