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Wagyu Beef Shawarma with Tahini Sauce and Pita Bread

Wagyu Beef Shawarma with Tahini Sauce and Fresh Pita Bread

Prep Time: 2 Hours
Cook Time: 30 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Tomato, Cucumber, and Parsley Salad
  • 2 CUP Cherry Tomatoes (cut in half)
  • 1 English Cucumber (cut into bite-size pieces)
  • 1 CUP Parsley Leaves (roughly chopped)
  • 1 Small Red Onion (fine julienne)
  • 1/2 CUP Olive Oil
  • 1/2 CUP Red Wine Vinegar
  • 1 TSP Kosher Salt
  • 1 TBSP Ground Coriander
  • 1 TBSP Ground Cumin
  • 1 TBSP Smoked Paprika
  • 1 TBSP Turmeric Powder
  • 1 TSP Cinnamon
  • 1/2 TSP Ground Cloves
  • 1 TBSP Kosher Salt
  • 1 TSP Black Pepper
  • 1 TBSP Oregano
  • 1 Lemon (juiced)
  • 1/2 CUP Olive Oil
  • 1/2 CUP Red Wine Vinegar
  • 3 Garlic Cloves (minced)
Tahini Sauce
  • 1/2 CUP Tahini Paste
  • 2 Garlic Cloves (minced)
  • 1/2 TSP Kosher Salt
  • 1/2 TSP Black Pepper
  • 1/4 CUP Lemon Juice
  • 1 CUP Parsley Leaves (roughly chopped)
Pita Bread
  • 2 CUP  Warm Water (80°F)
  • 1 TBSP Honey
  • 1 TBSP Olive Oil
  • 1 TBSP Kosher Salt
  • 3 CUP Bread Flour
  • 2 1/2 TSP Instant Yeast


            • Small Bowl
            • Medium Bowl
            • Ziploc Bag
            • Stand Mixer with Dough Hook Attachment
            • Rolling Pin
            • Cutting Board
            • Gas Grill
            • Blender or Food Processor
            • Baking Sheet

            FIRST STEP

            Take the Fullblood Wagyu skirt steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


            Mix all the marinade ingredients (ground coriander, ground cumin, smoked paprika, turmeric powder, cinnamon, ground cloves, kosher salt, black pepper, oregano, lemon juice, olive oil, red wine vinegar, and minced garlic) together in a small bowl.

            Remove the Fullblood Wagyu skirt steak from the packaging, and place it in a Ziploc bag.

            Pour the marinade over the skirt steak, and massage it into the beef.

            Close the bag, and refrigerate for 12-24 hours.


            Mix together the olive oil, red wine vinegar, and kosher salt in a small bowl. This is your vinegar mixture.

            Place the halved cherry tomatoes, cucumber pieces, chopped parsley leaves, and julienned onion in a medium size bowl.

            Pour the vinegar mixture over the tomatoes, cucumbers, onions, and parsley. Toss well.



            Place all of the Tahini sauce ingredients (Tahini paste, minced garlic, kosher salt, black pepper, lemon juice, and chopped parsley leaves) in a blender, and blend until smooth.

            Season to taste with kosher salt and freshly ground black pepper. Reserve.


            Place the bread flour and instant yeast in the bowl of a stand mixer that’s fitted with a dough hook attachment.

            Start on speed two. Once the flour and yeast are mixed, add in the warm water, olive oil, honey, and kosher salt.

            Mix for 6-7 minutes or until a smooth dough forms.

            Cover, and bulk ferment for 1 hour.

            Turn the dough out onto a floured surface.

            Divide the dough into 3 ounce portions.

            Roll each 3-ounce-portion into a small ball. Once all of the balls are put together, cover them with plastic. Allow them to rest for 10 minutes.

            Once rested, dust the dough balls with flour.

            Using a rolling pin, roll out all of the dough balls into 6-inch (diameter) rounds.

            Cover them with plastic wrap.

            Let the dough rounds sit for 20 minutes while you preheat the oven to 400°F.

            Place an empty baking sheet in the oven to get it hot.

            Once the oven is heated to 400°F, place 2-3 dough rounds on the baking sheet, and close the oven door.

            The pita bread will puff after 2-3 minutes. Once they puff, remove the baked pita bread, and place a few more dough rounds in the oven to cook.

            Repeat the process until all of the pita bread has been cooked.


            Remove the skirt steak from the marinade, and let it sit at room temperature for one hour before starting the grill.

            Heat your gas grill on medium-high heat for 10 minutes.

            Once hot, place the marinated steak on the grill. Cook for 4 minutes on each side.

            Let the grilled skirt steak rest 10 minutes on a cutting board.

            Then, slice the steak against the grain into thin pieces.

            FINAL STEPS

            Warm up the fresh pita bread.

            Then cut the bread in half widthwise, essentially creating a pita pocket.

            Divide the tomato, cucumber, and parsley salad between the pitas.

            Then, divide the sliced Wagyu steak between the pitas.

            Lastly, top each filled pita with the Tahini sauce.

            Serve immediately, and enjoy!

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