Thinly sliced, spice-marinated steak meets smoky salsa and fluffy tortillas for a sizzling fusion of Middle Eastern and Mexican flavors.

If you’re craving something bold, juicy, and a little spicy, this fusion taco recipe brings the best of two worlds together. Inspired by traditional Lebanese beef shawarma, but wrapped up in soft tortillas and topped with a spicy, smoky salsa — this is not your average taco night.

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Ingredients

For the Beef Marinade:

• 1 kg beef sirloin steak (fatty, well-marbled cuts preferred)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 2–3 tbsp neutral oil (plus more for cooking)
• 2 tbsp beef shawarma seasoning* (see homemade blend below or use store-bought)

For the Shawarma Spice Blend:

Use 2 tbsp for the marinade (and during cooking):

• ½ tsp ground cumin
• ½ tsp allspice
• ½ tsp ground clove
• ½ tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground cardamom
• ¼ tsp ground coriander
• ½ tsp ground fenugreek
• ½ tsp ground nutmeg

For Serving:

• 10 soft tortillas or hard taco shells
• 1 bunch parsley, chopped
• 1 large white onion, finely diced

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Spicy Salsa Dressing:

• 1 can (400g) fire-roasted diced tomatoes
• ¼ red onion, roughly chopped
• 3 tbsp sweet chili sauce
• 2 garlic cloves, smashed
• 1 red chili pepper (Mirasol or similar), seeds/ribs removed
• Juice of 1 lemon
• ½ tsp ground cumin
• Pinch of cayenne pepper
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper

To make the salsa:
Add all ingredients to a high-speed blender or food processor and blend until smooth and slightly chunky. Set aside.

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Method

1. Marinate the Beef:

• Slice the sirloin against the grain into thin strips. Trim the fat from the edges and reserve for rendering.
• In a large bowl, toss the beef with olive oil, vinegar, lemon juice, and 1½ tbsp of shawarma seasoning. Mix well to coat.
• Cover and refrigerate for at least 1 hour to let the flavors infuse.

2. Sear the Beef:

• Heat a heavy-bottomed or grill pan over medium-low heat. Add a bit of neutral oil and the reserved fat trimmings. Let the fat render slowly, then remove the crispy bits.
• Turn up the heat to medium-high. Add the beef in batches, allowing each batch to cook undisturbed for 1–2 minutes to form a flavorful crust.
• Toss and continue to cook until browned and cooked through. Sprinkle a bit more shawarma seasoning while cooking if desired.
• Transfer to a plate and keep warm.

3. Warm the Tortillas:

• On a gas flame or dry skillet, toast the tortillas for a few seconds on each side until lightly charred or warmed through.

4. Assemble the Tacos:

• Layer each tortilla with beef shawarma.
• Top with chopped parsley, diced onions, and a generous drizzle of the spicy salsa dressing.
• Serve immediately while warm and juicy!

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Chef’s Tip:

• For extra crispiness, finish the beef under the broiler for a few minutes right before serving.
• Swap parsley for cilantro or add a dollop of garlic toum for a creamy kick.

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Nutrition & Notes:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 10 tacos
Spice Level: Medium-high (adjust chili to taste)

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This Beef Shawarma Taco recipe brings spice, sizzle, and street food charm to your kitchen in just 20 minutes. It’s a total crowd-pleaser — perfect for casual dinners, weekend bites, or a DIY taco bar with a twist.

Try it and thank me later — or better yet, tag your taco creations with #ShawarmaTacoTwist!