High Protein Beef Shawarma Protein Plates – Flavor-Packed, Meal-Prep Friendly

If you love bold flavors and crave a filling, protein-packed meal, these High Protein Beef Shawarma Protein Plates are your new go-to. They bring the smoky, spiced magic of shawarma into an easy, home-cooked plate with lean beef, fresh veggies, and a creamy yogurt-tahini sauce. Everything cooks quickly, tastes incredible, and holds up well for meal prep.

You’ll get a satisfying balance of protein, fiber, and healthy fats without feeling weighed down. It’s the kind of meal you’ll actually look forward to eating all week.

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High Protein Beef Shawarma Protein Plates - Flavor-Packed, Meal-Prep Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• For the beef:
• 1.5 pounds lean beef (sirloin, flank, or top round), thinly sliced against the grain
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 0.5–1 teaspoon ground cinnamon (to taste)
• 0.5 teaspoon ground allspice
• 0.5–1 teaspoon red pepper flakes or cayenne (optional, for heat)
• 1.5 teaspoons kosher salt
• Juice of 1 lemon
• For the yogurt-tahini sauce:
• 1 cup plain Greek yogurt (2% or nonfat)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• Pinch of salt and pepper
• Water to thin, as needed
• Plate components:
• 3–4 cups cooked quinoa, brown rice, or cauliflower rice
• 4 cups mixed greens or chopped romaine
• 1 large cucumber, diced
• 1–2 tomatoes, chopped (or a handful of cherry tomatoes, halved)
• 0.5 red onion, thinly sliced
• 0.5 cup fresh parsley or cilantro, chopped
• Optional: pickled red onions, pickles, olives, or feta

Method

 

1. Slice the beef: Freeze the beef for 20–30 minutes to firm it up. Slice very thinly against the grain so it cooks quickly and stays tender.
2. Make the marinade: In a large bowl, stir together olive oil, garlic, cumin, coriander, smoked paprika, turmeric, black pepper, cinnamon, allspice, red pepper flakes (if using), salt, and lemon juice.
3. Marinate: Add the sliced beef to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 4–12 hours for maximum flavor.
4. Prep the sauce: Whisk Greek yogurt, tahini, lemon juice, grated garlic, salt, and pepper. Thin with a splash of water until it’s drizzleable. Chill until serving.
5. Prepare the plate components: Cook your chosen grain. Chop cucumber, tomatoes, red onion, and herbs. Set out greens and any optional toppings.
6. Cook the beef: Heat a large skillet or cast-iron pan over high heat until very hot. Work in batches to avoid crowding. Sear the beef 1–2 minutes per side until browned and just cooked through. Transfer to a plate and repeat.
7. Rest and slice if needed: Let the beef rest 3–5 minutes. If any pieces are thicker, slice them into bite-sized strips.
8. Assemble the plates: Add a scoop of grains or cauliflower rice and a handful of greens to each plate or container. Top with beef, cucumber, tomatoes, red onion, and herbs. Drizzle with yogurt-tahini sauce.
9. Finish with extras: Add pickled onions, olives, or feta if you like. Taste and adjust salt, pepper, or lemon at the table.

Why This Recipe Works

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• Lean protein, big flavor: Using sirloin or flank steak keeps the dish high in protein and lower in fat, while the shawarma spices deliver depth and warmth.
• Great texture: Searing the beef fast over high heat locks in juices and adds caramelized edges. Thin slicing keeps each bite tender.
• Balanced plate: A base of greens or grains, plus crisp vegetables and a tangy sauce, makes the meal satisfying and nutrient-dense.
• Easy to prep ahead: Marinate the beef overnight, cook once, and assemble plates for several days of quick lunches or dinners.
• Flexible: Swap the base, adjust the spice level, and tailor the toppings to your taste or macros.

Ingredients

• For the beef:
• 1.5 pounds lean beef (sirloin, flank, or top round), thinly sliced against the grain
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 0.5–1 teaspoon ground cinnamon (to taste)
• 0.5 teaspoon ground allspice
• 0.5–1 teaspoon red pepper flakes or cayenne (optional, for heat)
• 1.5 teaspoons kosher salt
• Juice of 1 lemon
• For the yogurt-tahini sauce:
• 1 cup plain Greek yogurt (2% or nonfat)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 small garlic clove, finely grated
• Pinch of salt and pepper
• Water to thin, as needed
• Plate components:
• 3–4 cups cooked quinoa, brown rice, or cauliflower rice
• 4 cups mixed greens or chopped romaine
• 1 large cucumber, diced
• 1–2 tomatoes, chopped (or a handful of cherry tomatoes, halved)
• 0.5 red onion, thinly sliced
• 0.5 cup fresh parsley or cilantro, chopped
• Optional: pickled red onions, pickles, olives, or feta

Step-by-Step Instructions

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1. Slice the beef: Freeze the beef for 20–30 minutes to firm it up.

   Slice very thinly against the grain so it cooks quickly and stays tender.

2. Make the marinade: In a large bowl, stir together olive oil, garlic, cumin, coriander, smoked paprika, turmeric, black pepper, cinnamon, allspice, red pepper flakes (if using), salt, and lemon juice.
3. Marinate: Add the sliced beef to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 4–12 hours for maximum flavor.
4. Prep the sauce: Whisk Greek yogurt, tahini, lemon juice, grated garlic, salt, and pepper. Thin with a splash of water until it’s drizzleable.

   Chill until serving.

5. Prepare the plate components: Cook your chosen grain. Chop cucumber, tomatoes, red onion, and herbs. Set out greens and any optional toppings.
6. Cook the beef: Heat a large skillet or cast-iron pan over high heat until very hot.

   Work in batches to avoid crowding. Sear the beef 1–2 minutes per side until browned and just cooked through. Transfer to a plate and repeat.

7. Rest and slice if needed: Let the beef rest 3–5 minutes.

   If any pieces are thicker, slice them into bite-sized strips.

8. Assemble the plates: Add a scoop of grains or cauliflower rice and a handful of greens to each plate or container. Top with beef, cucumber, tomatoes, red onion, and herbs. Drizzle with yogurt-tahini sauce.
9. Finish with extras: Add pickled onions, olives, or feta if you like.

   Taste and adjust salt, pepper, or lemon at the table.

Storage Instructions

• Refrigeration: Store cooked beef, sauce, and veggies separately in airtight containers for 4 days. Keep greens and sauce apart to prevent sogginess.
• Meal prep containers: Assemble base (grain + beef) in one section, and pack raw veggies and sauce in separate compartments. Add sauce right before eating.
• Reheating: Reheat beef and grains together in a skillet over medium heat for 2–3 minutes or in the microwave for 60–90 seconds.

  Add fresh veggies and sauce after reheating.

• Freezing: The marinated raw beef freezes well for up to 2 months. Thaw overnight in the fridge, then cook as directed. Avoid freezing the sauce and raw veggies.

Health Benefits

• High-quality protein: Lean beef supports muscle repair and satiety.

  A typical serving here delivers 30–40 grams of protein, depending on your portion sizes.

• Anti-inflammatory spices: Turmeric, cumin, and coriander bring antioxidants and flavor without extra calories.
• Gut-friendly yogurt: Greek yogurt adds probiotics and additional protein while keeping the sauce light and tangy.
• Balanced macros: You get a smart mix of protein, fiber from veggies and grains, and healthy fats from olive oil and tahini.

What Not to Do

• Don’t overcrowd the pan: Crowding steams the beef and makes it tough. Sear in batches for a good crust.
• Don’t skip the marinade time: Even 30 minutes makes a difference. The lemon and spices need time to infuse.
• Don’t overcook: Thin slices cook fast.

  Pull them as soon as they’re browned to keep them tender.

• Don’t add the sauce too early: If meal prepping, keep sauce separate to avoid soggy plates.

Variations You Can Try

• Low-carb: Use cauliflower rice or extra greens as the base and add more cucumbers and tomatoes.
• Extra-spicy: Double the cayenne or add a chopped fresh chili to the marinade.
• Citrus-herb twist: Swap lemon for lime and finish with mint and cilantro for a fresh spin.
• Roasted veggie plate: Add roasted cauliflower, carrots, or bell peppers for more volume and sweetness.
• Higher-calorie bulk: Add hummus, avocado, or a spoon of olive oil over the grains for extra energy and healthy fats.
• Dairy-free sauce: Use a tahini-lemon-garlic sauce thinned with water instead of yogurt.

FAQ

What cut of beef works best?

Thinly sliced sirloin, flank, or top round are ideal. They’re lean, flavorful, and cook quickly without getting chewy.

Can I bake the beef instead of searing?

Yes. Spread the marinated beef on a parchment-lined sheet and broil on high for 4–6 minutes, flipping once.

Watch closely to avoid overcooking.

How can I make it even higher in protein?

Increase the beef portion, use nonfat Greek yogurt for the sauce, and add a scoop of chickpeas or extra egg whites in the grain for a boost.

Is this recipe spicy?

It’s mild by default. Add more red pepper flakes or cayenne if you want heat, or keep it out for a gentle, family-friendly plate.

Can I use chicken instead of beef?

Absolutely. Boneless, skinless chicken thighs or breasts work well.

Adjust cook time as needed and ensure poultry is cooked through.

How long should I marinate the beef?

Aim for 4–12 hours for the best flavor. If you’re short on time, 30–60 minutes still helps a lot.

What’s the best way to slice the beef thinly?

Partially freeze the meat for 20–30 minutes, then use a sharp knife to slice against the grain into very thin strips.

Can I make this gluten-free?

Yes. All ingredients listed are naturally gluten-free.

Just pair with gluten-free grains like rice or quinoa and check labels on spices and tahini.

In Conclusion

These High Protein Beef Shawarma Protein Plates deliver big, satisfying flavors with a smart nutrition profile. They’re easy to prep, fast to cook, and endlessly flexible to fit your taste and goals. Make a batch, mix and match your toppings, and enjoy a fresh, high-protein meal any day of the week.