You can make this Pinoy shawarma rice during your lunch break in the comfort of your own home. No meat on a shawarma spit required, either—we cheat a bit by using pan-seared beef tapa. Things like the piping hot, turmeric-yellow rice, the crunchy side salad of tomatoes and cucumbers, and the creamy garlic yogurt sauce that goes with everything else are what you can expect. Prep a big batch and youre set for lunch the entire work week.
Shawarma is a popular Middle Eastern dish featuring savory slices of marinated meat wrapped in warm flatbread. The Filipino version puts a delicious spin on this sandwich by using native flavors and ingredients. Beef tapa stands in for the usual roasted meat, while garlic-mayo replaces yogurt-based sauces.
The blend of salty, tangy beef with refreshing veggies and a creamy garlic spread makes for an incredible flavor combo. Keep reading to learn how to make your own tasty Filipino-style beef shawarma at home. It’s simpler than you think!
Choose the Right Cut of Beef
For easy shredding, use a lean cut like sirloin or round. Slice very thinly against the grain. This allows the beef to cook quickly and absorb the marinade well.
Thin slices of beef tapa are perfect in shawarma as they offer robust, salty flavor that pairs nicely with the other components.
Marinate the Meat for Maximum Flavor
In a bowl combine
- 1⁄2 kg sliced sirloin
- 1 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp liquid seasoning
- Juice of 3 calamansi
- 1⁄4 cup mayonnaise
- 1 tsp sugar
- 6 minced garlic cloves
- 1⁄2 tsp black pepper
Mix beef strips into the marinade until fully coated. Refrigerate overnight or up to 2 days for the best flavor infusion
Cook the Well-Seasoned Beef
Heat oil in a skillet over medium heat. Fry marinated beef strips for 2-3 minutes per side until lightly browned outside but still tender inside.
Cooking quickly prevents them from toughening while still adding nice color. Don’t overcook.
Whip Up the Garlic Mayo
As a sauce base, combine:
- 1⁄2 cup mayonnaise
- 3 minced garlic cloves
- 1 Tbsp olive or coconut oil
Mix well until fully blended and set aside. The garlic adds a lovely creaminess.
Build the Shawarma
Briefly heat pita bread or tortillas in a dry skillet until warm and pliable.
Down the center of each flatbread, layer ingredients in this order:
- Beef tapa
- Sliced tomatoes
- Sliced cucumber
- Shredded lettuce
- Thinly sliced onions
- Grated cheese or cheese slices
- Garlic mayo
Roll up burrito-style and enjoy right away while everything is fresh and warm. Add hot sauce if desired. The contrast of flavors and textures is phenomenal.
Tips for Delicious Shawarma
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Use very thin beef slices for quick cooking.
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Marinate overnight for best flavor infusion.
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Don’t overcook beef or it will be tough.
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Warm flatbreads briefly before assembling.
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Layer ingredients for optimal taste in each bite.
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Add hot sauce if you want an extra kick.
FAQs About Filipino-Style Shawarma
Get all your shawarma questions answered here:
What’s the best beef cut to use?
Sirloin or round steak sliced super thin against the grain.
Can I use plain mayo instead of garlic mayo?
You can, but the garlic adds wonderful flavor.
Do I need to marinate the beef overnight?
At least 2-4 hours for good infusion. Overnight is best.
What’s a sub for calamansi juice?
Lemon, lime, or a vinegar like rice wine vinegar.
How do I warm the flatbreads?
Briefly heat in a dry skillet until pliable.
Can I prep these ahead of time?
Yes, up to the assembly step. Store components separately.
Enjoy a Taste of the Philippines
With its robust salty beef, creamy garlic sauce, and fresh veggies, Filipino-style shawarma is simply delicious. The native flavors like calamansi, soy sauce, and garlic mayo give it a wonderful island vibe.
Making your own at home lets you control the quality of ingredients. You can customize it just how you like it.
Try swapping different meats like chicken, pork, or seafood too. Serve it on special occasions to give guests a taste of authentic Filipino cuisine. Each savory bite will transport you straight to the islands!
What’s in Pinoy shawarma rice?
This recipe has four components:
- Beef tapa. We used beef tapa (hence Pinoy shawarma rice) because no home cook has a vertical shawarma rotisserie in their kitchen. With a pinch of ground cumin, we marinate sliced sirloin in a sweet and smoky soy sauce.
- Yellow rice. Other long-grains, like jasmine, will also work. Basmati rice is best because it has a nutty smell and firm grains. Turmeric, melted butter, and kasubha all make your rice yellow. If you want extra Pinoy points, use margarine.
- Veggie Side Salad. Tomatoes and cucumbers cut very thinly and mixed with rice vinegar make a bright and cool side dish.
- Garlic Yogurt Sauce. The best part of shawarma rice. To make it, just mix garlic powder and minced garlic into plain (Greek) yogurt.
What is Kasubha?Kasubha, also known as safflower or Philippine saffron, is a coloring agent used in Filipino cooking to impart a yellow hue. While similar in appearance, it should not be confused with Spanish saffron. Kasubha comes from a different plant, and has a milder flavor and aroma.
- 500g beef sirloin, tapa cut
- ¼ cup soy sauce
- 5 cloves garlic, grated
- 2 tbsp brown sugar
- 1 tbsp rice vinegar
- ½ tsp ground cumin
- ¼ cup unsalted butter
- 1 tsp ground turmeric
- ½ tsp kasubha (safflower)
- 2 cups of rinsed and drained long-grain rice, like basmati or jasmine
- 2 cups water
- 3 native tomatoes, seeded and sliced thinly
- 2 large Japanese cucumbers, seeded and sliced thinly
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 1 cup plain yogurt, preferably Greek
- 3 cloves garlic, grated
- 1 tsp garlic powder
- pinch of salt
1
Beef should be marinated. Put the beef in a large bowl and add the soy sauce, garlic, brown sugar, rice vinegar, and cumin. Set aside and let marinate for 20 minutes to 1 hour. 2.
Make yellow rice: Melt butter in a pot over medium heat. Once foaming, add turmeric and kasubha to the butter and cook, 3 minutes. Add long-grain rice and stir until grains are toasty and evenly coated with butter, about 5 minutes. Add water and bring to a boil. Once boiling, reduce heat to maintain a simmer. Cover pot and cook rice as usual. 3.
Make side salad: Add tomatoes, cucumbers, rice vinegar, and olive oil to a mixing bowl. Toss until vegetables are well coated. Season with salt and pepper. Set aside in the refrigerator until ready to use. 4.
In a small bowl (or the plastic cup the yogurt came in), mix the yogurt, garlic, and garlic powder to make garlic yogurt sauce. Season with salt and pepper. Taste to adjust seasoning, then transfer sauce to a squeeze bottle. 5.
Cook beef: Heat pan over high heat. Add beef and sear until a crust forms, 2 minutes. Flip to sear the second side, another 2 minutes. Remove beef from pan and let rest on a chopping board for 5–7 minutes. Using a sharp knife, slice the beef into small bite-sized pieces (about 1cm squares). 6.
Assemble and serve: Divide turmeric rice between bowls. Top rice with chopped beef, then add a spoonful of salad on the side. Drizzle garlic yogurt sauce over everything; the iconic zigzag motion is required. Serve immediately.
This recipe has been updated with new ingredients and an improved procedure in 2024. The original recipe was published in 2015. Post Contributors.
BEEF SHAWARMA PINOY STYLE | VERY TASTY AND EASY TO MAKE SHAWARMA
How to make Pinoy beef shawarma?
Garlic sauce is key for Pinoy style beef shawarma. Instead of yogurt, a garlic and mayo blend gives it a distinct taste. Mix all garlic sauce ingredients in a bowl until smooth. Set aside while prepping other items. This simple yet tasty sauce complements the Pinoy beef shawarma perfectly.
What is the difference between Pinoy and traditional beef shawarma?
Traditional beef shawarma features thinly sliced roasted beef seasoned with spices, cooked on a vertical spit. It’s topped with vegetables like lettuce, tomatoes, and onions, drizzled with yogurt sauce. In contrast, Pinoy style beef shawarma replaces roast beef with cured beef tapa.
What is beef shawarma in the Philippines?
In the Philippines, beef shawarma is served in a slightly different way, often as a filling for sandwiches or wraps. Beef Shawarma is a Middle-Eastern dish of sliced or ground meat, frequently lamb, chicken, or beef, that is marinated in a mixture of spices, then slowly roasted on a vertical spit.
How to eat shawarma in the Philippines?
In the Philippines, beef shawarma is served in a slightly different way, often as a filling for sandwiches or wraps. 1. Thin cuts of beef (such as sirloin or ribeye) 2. Shawarma spices (such as cumin, coriander, paprika, and black pepper) 3. Vinegar (such as rice vinegar) 4. Onion (optional)