Shawarma-Style Barbecue-Roasted Beef

Serve thin slices of this aromatic roast beef on split sub buns, spread with a store-bought humus and top with a crunchy coleslaw. Try mixing cauliflower florets into your slaw for a change. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 8 Servings Prep. Time 30 min Marinating Time 30 min Cooking Time 75 min Total Time 135 min


Here are the following ingredients:

  • Dry Rub
  • 2 tbsp (30 mL) EACH sweet paprika, ground cumin and dried oregano leaves
  • 1 tbsp (15 mL) EACH ground coriander and garlic powder
  • 1 tsp (5 mL) EACH ground ginger, ground allspice and ground cinnamon
  • ½ tsp (2 mL) cayenne pepper
  • Roast Beef
  • 1 tbsp (15 mL) salt
  • 3 lb (1.5 kg) Beef Top Sirloin Cap Oven Roast
  • 8 soft submarine buns, split
  • Prepared hummus and slaw (optional)

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Dry Rub: Combine paprika, cumin, oregano leaves, coriander, garlic powder, ginger, allspice, cinnamon and cayenne in a bowl or jar; transfer 3 tbsp (45 mL) to a small bowl for the roast and store remaining rub in covered jar or an airtight container for up to 6 months. (Makes 3/4 cup/175 mL dry rub.)

  2. Roast Beef : Stir salt into bowl with reserved dry rub. Rub all over roast and place in a large dish. Cover and refrigerate for at least 30 minutes or up to 24 hours.

  3. Fill drip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F).

  4. Insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1¼ to 1½ hours for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done).

  5. Transfer to a cutting board, cover with foil and let rest for 15 minutes. Carve across the grain into thin slices and serve on buns spread with hummus (if using). Top with your favourite slaw, if desired.