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Air Fryer Lebanese Beef Shawarma

A quick and easy one-pot shawarma recipe, perfect for busy days, made effortlessly in the air fryer.
Servings 7 servings

Equipment

  • airfryer Instant Vortex Plus VersaZone

Ingredients

  • 5 large potatoes
  • 1 kg veal لحم عجل or any tender meat, cut into strips
  • 1 large onion cut into strips
  • Shawarma spices see spice mix in notes
  • 1/3 cup tahini
  • 1/3 cup yogurt laban
  • 4 cloves garlic minced
  • Salt and pepper to taste
  • 4 Juice of lemons
  • 1/4 cup fresh parsley chopped
  • 4 tbsp extra virgin olive oil

Instructions

Prepare the Potatoes:

  • Slice potatoes into 1 cm thick slices.
  • Toss with 2 tbsp olive oil, season with salt and pepper.
  • Preheat the air fryer to 205°C. Cook the potatoes for 15 minutes until golden and crispy.
  • Arrange the cooked potatoes in a baking dish (30x20 cm size fits most large air fryers).

Cook the Shawarma:

  • In a bowl, mix veal strips with shawarma spices, onions, and the remaining 2 tbsp olive oil until well-coated.
  • Cook the meat mixture in the air fryer at 205°C for 15 minutes.

Make the Tahini Sauce:

  • Whisk together tahini, laban (yoghurt), lemon juice, minced garlic, salt, and pepper.
  • If the sauce is too thick, thin it out with more water or lemon juice to reach your desired consistency.

Assemble and Bake:

  • Spread the cooked shawarma over the potato layer.
  • Drizzle the tahini sauce evenly over the top.
  • Bake the dish in the air fryer at 205°C for 10 minutes to allow the flavors to blend.

Serve:

  • Let the dish rest for 10 minutes.
  • Garnish with chopped parsley and serve with warm Arabic bread or vermicelli rice.

Notes

  • Shawarma Spice Mix: 1 tsp 7-spice blend; 1 tsp sweet pepper (allspice); 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/4 tsp ground cloves; 1 tsp ground coriander; 1 1/2 tsp ground turmeric; 1/2 tsp ground ginger; 2 tsp smoked paprika; 2 tbsp ground cumin; 1 tsp ground mastic gum (optional)
  • Oven Option: Bake potatoes at 200°C for 30 minutes until crispy. Grill the shawarma in a pan over high heat with olive oil until cooked through. Layer the ingredients as described and bake in the oven at 180°C for 15 minutes.
  • Make-Ahead Tip:This dish is great for meal prep! Store it in an airtight container in the fridge for up to 5 days.
Author: annacookingconcept