Ingredients

For the Beef

• 1 lb (430 g) beef, thinly sliced

• ½ teaspoon salt

• ¼ beef bouillon cube, crushed

• ½ teaspoon onion powder

• 1 teaspoon minced garlic

• ¼ teaspoon red pepper

• 2 tablespoons oil

• 1 tablespoon lemon juice

For the Vegetables

• 1 cup shredded cabbage

• 1 medium carrot, grated

For the Shawarma Sauce

• ½ cup mayonnaise

• ¼ cup ketchup

• 2 teaspoons sweet chili sauce

• 2 teaspoons lemon juice

• 1 teaspoon red pepper or cayenne

To Assemble

• 2 pocket pita breads

• 2 sausages or hotdogs (optional)

Direction

Cook the Beef

1. Add beef, salt, bouillon, onion powder, garlic, red pepper, oil, and lemon juice to a bowl. Mix well.

2. Heat a skillet until hot. Add a little oil, then spread beef in a single layer.

3. Cook until browned and cooked through. Avoid overcrowding — cook in batches if needed.

   • If the pan isn’t hot enough or too much beef is added, it will steam instead of brown.

4. Transfer cooked beef to a plate and let it rest.

5. If using sausages or hotdogs, cook them in the same pan until lightly browned. Set aside.

Make the Shawarma Sauce

1. In a small bowl, mix mayonnaise, ketchup, sweet chili sauce, lemon juice, and red pepper.

2. Stir until smooth and creamy.

Prep the Vegetables

1. Thinly shred the cabbage.

2. Grate or julienne the carrot.

Assemble the Shawarma

1. Add cooked beef, cabbage, carrot, and some sauce to a large bowl. Mix to combine.

2. If your pita has a pocket, gently separate it into two rounds.

   • If the pita isn’t fresh, leave it whole to prevent tearing.

3. Lay pita flat. Add some beef mixture to the lower third.

4. If using sausage or hotdog, place one on top.

5. Fold one side over the filling, tuck in the bottom edge, then roll tightly.

6. Place seam‑side down in a dry skillet, grill pan, sandwich press, or panini maker.

7. Toast 1–2 minutes per side until golden and lightly crisp.

8. Slice in half and enjoy.

Notes

• Slice beef very thin: Freeze beef for 20–30 minutes to firm it up — makes shaving easier.

• Best cuts: Sirloin, ribeye, flank, or strip steak. Look for marbling for tenderness and flavor.

• Adjust the sauce: More ketchup or sugar for sweetness, more lemon for tang, more pepper for heat.

• Bread substitutes: Tortilla wraps work if pita isn’t available, though texture differs.

Storage

• Cooked beef: Refrigerate up to 4 days in an airtight container.

• Vegetables & sauce: Store separately in the fridge.

• Pita bread:

  • Short‑term: sealed bag at room temp.

  • Long‑term: freeze in a zip‑top bag wrapped in foil for up to 3 months.

Reheating

• Air Fryer: 330°F for 5–6 minutes.

• Skillet: Reheat in a dry pan over medium heat.

  • Do not cover — steam will make the bread soggy.