Wagyu Beef Shawarma Kebab

Wagyu Beef Shawarma Kebab

January 09, 2018


Lone Mountain Wagyu Top Sirloin Kebab Shwarma

Love food? Travel? Food Travel? Then make sure you're following i am a food blog. Voted Saveur Magazine's 2014 Editor's Choice for Best Cooking Blog and Blog of the Year, this blog is one of our go-to resources for recipe-inspo. So when we asked them to create a recipe with our newest cut, Wagyu Top Sirloin Kebab, we knew we were going to be in for a treat. We were right.

For the Kebabs:

  • 1 pound Lone Mountain Wagyu Top Sirloin Kebab Cut
  • 3 tablespoons olive oil, plus extra for the grill
  • juice of 1/2 lemon
  • 4 cloves garlic, minced
  • 1 tablespoon fennel seeds, crushed
  • 1 tablespoon aleppo pepper
  • 1 tablespoon sumac
  • 1.5 teaspoons salt
  • 1 teaspoon cumin
  • 1/2 teaspoon cardamom pods, crushed
  • 1/2 teaspoon nutmeg
  • 3 whole cloves
  • 1 star anise
  • 1 teaspoon freshly ground black pepper

To serve:

  • pitas
  • sliced tomatoes
  • sliced red onions
  • sliced cucumbers
  • lettuce
  • mint
  • flat leaf parsley
  • lemon wedges
  • tzatziki or tahini sauce


Whisk together the olive oil, lemon juice, and spices. Toss the marinade with the kebab cubes and marinate for 1 hour. Thread onto skewers, brush with additional oil, and grill over medium-high, turning occasionally, until charred and cooked to your liking, about 6-7 minutes for medium rare.

Serve with pitas, tomatoes, onions, cucumbers, lettuce, mint, flat leaf parlsey, lemon wedges, and tzatziki sauce, either in a giant salad, or tuck the meat into a pita, street shawarma style.

Lone Mountain Wagyu Top Sirloin Kebab Shwarma Wrap


Get your Lone Mountain Wagyu Top Sirloin Kebab HERE

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