Beef Shawarma Pita Pocket
Prep + Cook time
10 minutes
Servings
2
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Ingredients
- 1 Original or Whole Wheat Pita Bread
- 5oz beef shawarma (or steak)
- 1 cup arugula
- 1 small cucumber, diced
- 1/4 cup pickled onions
- 1/4 cup radishes
- 2oz tahini
- 2oz hummus – of your choice
- 1/4 lemon – wedge for finishing
For shawarma marinade:
- 1/4 cup olive oil
- 2 tbsp plain yogurt
- 3 tbsp white vinegar or lemon juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cardamom
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
This delicious Beef Shawarma Pita Pocket recipe is a delicious perfect sandwich for a light lunch or dinner! Use Joseph’s Original Pita for that classic flavor or Joseph’s Whole Wheat Pita for a healthy alternative.
Directions
Prepare the Beef Shawarma:
- In a large bowl, mix olive oil, yogurt, vinegar/lemon juice, minced garlic, and all the spices.
- Add the sliced beef and coat it evenly with the marinade.
- Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to develop.
- Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil.
- Cook the marinated beef in batches, stirring frequently, until browned and cooked through (about 6–8 minutes).
- Pro-Tip: Make enough to last the entire week for a quick grab and go protein for lunch.
Assemble the pita pocket:
- On a cutting board, slice the beef shawarma into equally-sized pieces.
- Add the arugula, diced cucumber, pickled onions, and radishes to bowl. Toss gently to combine.
- Lightly warm the pita bread in a skillet or toaster to make it pliable.
- Carefully cut each pita in half to create pockets.
- Spread hummus evenly inside each pita pocket.
- Spoon the arugula mixture as well as the beef shawarma into the pita pockets, filling generously.
- Top with a drizzle of tahini and a squeeze of lemon juice.
- Enjoy!
