One 4-pound value pack of ground beef, two incredible family dinners! With just a little Sunday prep, dinnertime during the week can be extremely simple. I love grabbing a big package of Washington beef and turning it into two completely different meals that are both big on flavor and easy to make.
For night one, we’re making this Sheet Pan Beef Shawarma with a bright tomato and herb salad and the easiest creamy tzatziki sauce. Tzatziki isn’t traditional with shawarma, but I just love it here! If you prefer, swap it for a tahini sauce with a drizzle of pomegranate molasses. Then we’ll save half of our seasoned beef mixture in the fridge for tomorrow’s super-easy Curried Crispy Beef Broth Bowls.
Two dinners, one prep session, and a whole lot less work tomorrow night. These recipes are always a hit with my family, and we can’t get enough!
A huge thank you to the Washington State Beef Commission for sponsoring this recipe. Their mission is to support Washington’s beef community through education, research, and promotion—helping families feel confident serving high-quality, nutrient-dense beef raised right here in our state. We’re proud to partner with organizations that champion both local agriculture and wholesome meals for growing families.
Why This Sheet Pan Beef Shawarma Recipe Works
This sheet pan beef shawarma recipe is packed with savory flavor, fresh herbs, and bright, creamy toppings—all while making weeknight dinner incredibly easy. Here’s why it always hits the mark:
- Protein-Rich & Satisfying: Lean ground beef provides high-quality protein and essential nutrients, creating a hearty meal that’s filling enough for hungry families and active lifestyles.
- Big Flavor with Simple Prep: Garlic, onion, cilantro, paprika, and sun-dried tomatoes are mixed right into the beef, so every bite is seasoned from the inside out without a complicated marinade.
- Easy Sheet Pan Cooking: Pressing the beef into one pan eliminates the need to shape individual patties, thread skewers, or stand over the stove. Score, bake, slice, and dinner is ready!
- Freshness in Every Bite: The tomato, cilantro, red onion, and jalapeño salad adds crunch, acidity, and freshness that perfectly balances the rich, savory beef.
- Cool & Creamy Contrast: Homemade tzatziki brings creamy Greek yogurt, cucumber, dill, garlic, and lemon together for a cool, tangy counterpoint to the warm beef.
- Two Meals from One Prep: A 4-pound value pack of ground beef does double duty. Half becomes tonight’s shawarma, while the other half is already seasoned and ready to turn into another easy family dinner tomorrow.
- Versatile & Customizable: Stuff the beef into warm pita, serve it over rice or greens, or swap the tzatziki for tahini and pomegranate molasses. Everyone can build their plate exactly how they like it.
If you made this recipe, please take a moment to rate it. I always ❤️ hearing from you.
Key Ingredients for Sheet Pan Beef Shawarma
- Ground Beef – The hearty foundation of the recipe, providing rich, savory flavor and plenty of protein while baking up juicy and tender in the sheet pan.
- Red Onion – Adds a savory bite to the beef mixture and brings fresh crunch and color to the tomato and herb salad.
- Fresh Cilantro – Blended directly into the beef and used again in the salad, cilantro adds freshness and bright herbal flavor throughout the dish.
- Garlic – Gives both the seasoned beef and creamy tzatziki plenty of aromatic, savory flavor.
- Paprika – Adds warmth, subtle sweetness, and beautiful color to the beef without making it overly spicy.
- Sun-Dried Tomatoes – Bring concentrated tomato flavor, subtle sweetness, and an extra layer of savory richness to the beef mixture.
- Greek Yogurt – The creamy, tangy base of the easy homemade tzatziki sauce and a cool contrast to the warm, savory beef.
- Persian Cucumbers – Add fresh cucumber flavor and a light, crisp texture to the tzatziki.
- Fresh Dill – Gives the tzatziki its distinctive fresh, herbaceous flavor and pairs beautifully with the lemon and cucumber.
- Tomatoes & Jalapeño – Create a juicy, fresh topping with just enough heat to balance the richness of the beef.
- Lemon – Both the zest and juice brighten the tzatziki and add acidity that cuts through the richness of the dish.
For full list of ingredients and instructions, see recipe card below.
Instructions for Sheet Pan Beef Shawarma
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Beef: Add the ground beef, garlic powder, paprika, onion powder, sun-dried tomatoes, salt, and black pepper to a large mixing bowl.
- Add the Aromatics: Add the red onion, cilantro, and garlic to a food processor and pulse until finely minced. Add the mixture to the beef and mix until everything is evenly combined.
- Divide the Beef: Divide the seasoned beef mixture in half. Transfer one half to a 32-ounce airtight container and refrigerate for tomorrow’s Curried Crispy Beef Broth Bowls.
- Press into the Pan: Press the remaining beef mixture evenly into a quarter sheet pan or 9 x 13-inch baking pan. Lightly score the raw beef lengthwise into strips to make it easier to portion after baking.
- Bake the Beef: Bake for 20–25 minutes, or until the beef is browned and cooked through to an internal temperature of 160°F. If excess liquid collects in the pan, carefully drain it off at about the 15-minute mark, then return the beef to the oven to finish cooking.
- Make the Tomato & Herb Salad: While the beef cooks, combine the tomatoes, cilantro, red onion, jalapeño, olive oil, vinegar, salt, and black pepper in a mixing bowl. Toss until well combined and set aside.
- Make the Tzatziki: Add the Greek yogurt, lemon zest and juice, garlic, dill, olive oil, cucumbers, salt, and black pepper to a food processor. Pulse until creamy and well combined while still retaining a little texture.
- Assemble the Shawarma: Cut the cooked beef along the scored lines into strips. Place a strip of warm beef inside pita or Middle Eastern flatbread and top with the tomato and herb salad and a generous spoonful of tzatziki.
- Finish and Enjoy: Top with extra fresh herbs, if desired, and serve immediately while the beef is warm and the toppings are cool and fresh.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations for Sheet Pan Beef Shawarma
Here are some of my favorite substitutions and variations:
- Herb Options: Cilantro adds tons of fresh flavor, but you can substitute flat-leaf parsley or use a combination of parsley and cilantro.
- Sauce Swap: Tzatziki is delicious here, but a creamy tahini sauce is a great alternative. Finish with a drizzle of pomegranate molasses for a sweet and tangy contrast.
- Add Some Heat: Leave the seeds in the jalapeño for more spice, or add crushed red pepper, Aleppo pepper, or a drizzle of your favorite hot sauce.
- Make It a Bowl: Skip the pita and serve the sliced beef over rice, couscous, quinoa, or greens with the tomato and herb salad and plenty of sauce.
- Vegetable Additions: Add chopped cucumber, bell pepper, radishes, or shredded lettuce to the tomato and herb salad for even more crunch and freshness.
- Flatbread Options: Pita and Middle Eastern flatbread are perfect, but naan, lavash, or another soft flatbread can easily take their place.
- Change Up the Tzatziki: Add extra dill, fresh mint, or parsley to the sauce, or leave it slightly chunky for more cucumber texture.
- Make It a Platter: Serve the sliced beef family-style with warm flatbread, tzatziki, tomato and herb salad, hummus, olives, and fresh vegetables so everyone can build their own plate.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Recipes You’ll Enjoy
- Smash Burger Dips
- Easy Weeknight Beef Arayes
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Sheet Pan Beef Shawarma
Savory sheet pan beef shawarma tucked into warm pita with a zesty tomato herb salad and creamy tzatziki! An easy, flavor-packed dinner the whole family will love.
Equipment
- Large mixing bowl
- food processor
- Quarter sheet pan or 9 x 13-inch baking pan
- Cutting Board
- Sharp knife
- 32-ounce airtight container
Ingredients
Beef Shawarma
- 4 pounds lean ground Washington beef
- ½ red onion roughly chopped
- 1 bunch fresh cilantro roughly chopped
- 2 garlic cloves
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- ⅓ cup minced sun-dried tomatoes
- Salt and freshly ground black pepper to taste
Tomato & Herb Salad
- ½ red onion thinly sliced
- 1 bunch fresh cilantro leaves chopped
- 1 cup chopped tomatoes
- 1 jalapeño thinly sliced into rings
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and freshly ground black pepper to taste
Easy Tzatziki Sauce
- 1½ cups plain Greek yogurt
- Zest and juice of 1 lemon
- 1 garlic clove
- ½ cup fresh dill
- 2 tablespoons olive oil
- 2 mini Persian cucumbers
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven. Preheat your oven to 400°F.
- Start the beef mixture. Add the ground beef, garlic powder, paprika, onion powder, sun-dried tomatoes, salt, and pepper to a large mixing bowl.
- Add the fresh aromatics. Place the red onion, cilantro, and garlic cloves in a food processor. Pulse until everything is finely minced. Add the mixture to the ground beef and mix until evenly combined.
- Save tomorrow’s dinner. Divide the beef mixture in half. Transfer one half to a 32-ounce airtight container, cover, and refrigerate for tomorrow’s Curried Crispy Beef Broth Bowls.
- Fill the pan. Press the remaining beef mixture evenly into a quarter sheet pan or 9 x 13-inch baking pan. Lightly score the raw beef lengthwise into strips to make it easy to portion after baking.
- Bake. Bake for 20–25 minutes, or until the beef is browned and cooked through to an internal temperature of 160°F.
- Drain if needed. Ground beef can release liquid as it cooks. If quite a bit accumulates in the pan, carefully drain off the excess liquid at about the 15-minute mark, then return the pan to the oven to finish cooking.
- Make the tomato and herb salad. While the beef cooks, combine the tomato, cilantro, red onion, jalapeño, olive oil, vinegar, salt, and pepper in a mixing bowl. Toss well and set aside.
- Make the tzatziki. Add the Greek yogurt, lemon zest and juice, garlic, dill, olive oil, cucumbers, salt, and pepper to the food processor. Pulse until everything is nicely combined but still has a little texture.
- Assemble and enjoy! Cut the cooked beef along the scored lines. Tuck a strip of beef into warm pita or flatbread, then pile on the tomato and herb salad and a generous spoonful of tzatziki. Finish with a few extra fresh herbs and dig in!