Beef Shawarma Filipino Style

Here is recipe of a Pinoy style beef shawarma. This version uses beef tapa instead of the usual roast beef and the combination of garlic and mayonnaise instead yogurt. But if you prefer, you can use yogurt depending on your preference. In my opinion, beef tapa is simpler to prepare compared to roast beef specially you don’t have an oven because you only need a skillet to cook the beef tapa.

Beef Shawarma Pinoy Style: A Fusion of Middle Eastern and Pinoy Flavors

There’s something about beef shawarma that brings back fond memories of family gatherings and lively street food nights. My first taste of this classic was actually quite unexpected—it wasn’t in a bustling food stall or trendy restaurant but in my cousin Tito Ben’s kitchen. He had just returned from working overseas and was excited to share his twist on this Middle Eastern staple, using ingredients he had missed while abroad. Over the years, the dish became a family favorite, and we’ve since adapted it to suit our own Filipino tastes. This beef shawarma Filipino-style recipe reflects a delightful fusion, bringing together the familiar flavors of beef tapa with the wrap-and-go convenience of shawarma.

The Filipino Twist: Beef Tapa as a Shawarma Substitute

Traditional shawarma calls for roasted or grilled beef, cooked rotisserie-style, with a marinade that gives the meat its characteristic depth. However, in the Filipino version, beef tapa is used instead. Growing up, tapa was a breakfast staple at home. I remember waking up to the smell of my Tita Lorna’s sizzling tapa every Sunday, and it was always served with a heaping plate of garlic rice. Adapting tapa for shawarma felt like the perfect way to blend Filipino flavors with an international favorite.

Using tapa for beef shawarma is actually a practical choice, especially if you don’t have an oven or grill at home. Cooking tapa is straightforward: all you need is a skillet. This not only saves time but also intensifies the marinade’s sweet, tangy, and savory notes as the meat cooks in its own juices.

Marinating the Beef: A Key Step for Flavorful Beef Shawarma

To make the perfect beef tapa for this beef shawarma, start by marinating sirloin beef slices in a blend of soy sauce, oyster sauce, liquid seasoning, calamansi juice, sugar, garlic, and black pepper. This mix may seem familiar to anyone who’s prepared tapa before, and that’s precisely what makes it feel nostalgic for many Filipinos. My Lola would say the secret to really flavorful beef is a long marination time—overnight at the very least, though she’d often let it sit for two days to let the flavors fully seep into the meat. This technique allows the beef to absorb the marinade deeply, giving each bite a burst of tangy, savory goodness that perfectly complements the shawarma’s other ingredients.

Crafting the Perfect Garlic Mayo Sauce

A classic beef shawarma sauce typically features yogurt, but this Filipino adaptation opts for a garlic-mayo combination. Using mayonnaise as the base adds a richness that complements the tapa, while garlic provides that essential bold flavor we all love. If you prefer a more traditional taste, you can add a bit of yogurt to the mix for tanginess, but trust me, the creamy mayo works wonders here. My Kuya Jun swears by adding a hint of calamansi juice, claiming it balances out the creaminess with just a touch of zest.

In this recipe, the garlic mayo sauce serves as both a flavorful binder and a cooling element against the savory, slightly charred beef. It’s a small twist, but it makes a big difference. This sauce is the heart of the dish, binding the flavors together and bringing that familiar shawarma experience with a Filipino touch.

Wrapping it Up: Assembling Your Beef Shawarma

Assembling the beef shawarma is where it all comes together, creating a delightful fusion of textures and flavors. Begin by lightly heating the pita bread in a skillet until it’s soft and golden. This small step makes the wrap pliable and gives it a slight crisp, perfect for holding all the fillings.

Once the pita is warm, add a generous scoop of the beef tapa in the center. Follow with diced cucumbers, tomatoes, and onions for a refreshing crunch that balances out the richness of the beef. My cousin Maricel always insisted on adding a handful of lettuce for an extra bite, and I agree—it makes the shawarma feel lighter and adds some freshness. A sprinkling of cheese, whether grated or thinly sliced, adds a bit of salty goodness, which complements the beef and the tangy sauce.

Top everything with a dollop of the garlic mayo sauce. The creamy, garlicky flavor enhances every bite, tying all the ingredients together in a delicious, savory wrap. Wrap it up like a burrito or simply fold it in half for an easier hold. For an added kick, drizzle on a few drops of hot sauce.

A Brief History of Shawarma: From the Middle East to Our Tables

Shawarma has its roots in the Middle East, where it’s typically prepared on a rotating spit and sliced thinly off the roast as it cooks. Over the years, this dish has become popular worldwide, with each culture adding its own twist. In the Philippines, shawarma stands are a common sight, especially around schools and busy streets, with locals quickly adopting it into the local street food scene.

The Filipino-style beef shawarma may not be exactly the same as the original, but that’s what makes it unique. It’s a dish that shows how food can evolve, taking on the flavors and ingredients that remind us of home. The use of beef tapa, the garlic-mayo sauce, and the familiar taste of calamansi make it unmistakably Filipino, even though it’s inspired by another culture.

Final Thoughts

Making beef shawarma Filipino-style is a delicious way to enjoy a popular dish while staying true to local flavors. Whether you’re craving the taste of tapa in a new form or looking to try something different for dinner, this recipe is a great way to satisfy your appetite. The blend of savory beef, crisp vegetables, and creamy garlic sauce creates a meal that’s both filling and flavorful, perfect for sharing with family and friends.

Next time you’re in the mood for shawarma, give this Filipino-style version a try. With just a few simple steps, you’ll have a dish that brings together the best of both worlds—classic Middle Eastern flavors with a uniquely Pinoy twist.

Print Recipe

5 from 2 votes

How to Cook Beef Shawarma Filipino Style

Beef shawarma is a flavorful Middle Eastern wrap made with marinated beef, fresh vegetables, and creamy garlic sauce, all enveloped in a soft, warm pita bread.

Prep Time12 minutes mins

Cook Time30 minutes mins

Total Time42 minutes mins

Course: Beef Recipe

Cuisine: Arabian/Filipino

Keyword: beef shawarma, pinoy style shawarma

Servings: 12 servings

Calories: 227kcal

Author: Manny

Ingredients

• 12 pieces pita bread or tortillas
• beef tapa (see recipe below)
• 4 pcs tomatoes sliced thinly
• 1 small cucumber sliced thinly
• 1 small bunch lettuce sliced into strips
• 1 small white onion sliced thinly
• 3/4 cup grated cheese or 12 pcs sliced cheese
• garlic mayo sauce (see recipe below)
• cooking oil for frying the beef tapa

Beef tapa ingredients:

• 1/2 kilo sirloin beef sliced thin
• 1 Tbsp. soy sauce
• 1 Tbsp. oyster sauce
• 1 Tbsp. liquid seasoning
• 3 pcs calamansi extract the juice
• 1/4 cup mayonnaise (or 80ml mayonnaise)
• 1 tsp. sugar
• 6 cloves garlic minced
• 1/2 tsp black pepper ground

Garlic mayo sauce:

• 1/2 cup mayonnaise
• 3 cloves garlic minced
• 1 Tbsp. olive oil or coconut oil

Instructions

How to make Beef Shawarma Filipino Style:

• To make the beef tapa, combine all the tapa ingredients in a bowl (sirloin beef, soy sauce, oyster sauce, liquid seasoning, calamansi juice, mayonnaise, sugar, garlic, black pepper) and marinate overnight or 2 days in a refrigerator for best result. Fry the tapa until cooked and browned.
• To make the garlic sauce, just combine all the ingredients in a bowl, mix until smooth and set aside.
• To assemble the shawarma: Heat the pita bread in an empty hot skillet until both sides are light golden brown. Set aside.
• Lay the first pita bread in a plate and put 1 1/2 tablespoon of beef tapa, 1 tablespoon cucumber, 1 tablespoon tomatoes, 1 tablespoon onions, 1 tablespoon lettuce, 1 tablespoon grated cheese or sliced cheese and 1 to 2 tablespoon garlic mayo sauce on the center.
• Wrap the filling with the pita bread like a log or a burrito. Do the same on the rest of the pita bread. Add hot sauce if desired.

Video

Notes

Cooking Tips of Beef Shawarma Filipino Style

Marinate the Beef for Extra Flavor

Letting the beef marinate overnight or even up to two days is key for a rich, well-seasoned flavor. The marinade ingredients—soy sauce, calamansi juice, garlic, and pepper—need time to fully penetrate the beef, giving each bite a deep savory taste. This extended marination also tenderizes the meat, making it juicier and more flavorful when cooked.

Sear the Beef Tapa on High Heat

To achieve that characteristic caramelized crust on your beef tapa, cook it over high heat in a hot skillet. This technique locks in the juices while forming a lightly charred surface, which adds both texture and flavor. Avoid overcrowding the pan, as this can cause the beef to steam instead of sear, resulting in less flavor and texture.

Warm the Pita Bread Before Assembling

Briefly heating the pita in a dry skillet softens it and makes it more pliable, which helps hold the fillings without tearing. A warm pita also adds a slight crispness to each bite, enhancing the texture of the shawarma. Plus, this step helps release the pita’s aroma, making the entire shawarma experience more appetizing.