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Beef Shawarma Marinade Recipe

4.8 from 9 reviews

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There’s something irresistibly fragrant and flavorful about a well-made shawarma, and you won’t believe how easy it is to create that magic at home with this Beef Shawarma Marinade Recipe. The blend of spices and tangy notes really transport you straight to the Middle Eastern streets where this dish shines best.

A white bowl filled with many small pieces of brown cooked meat sprinkled with green herbs and topped with three yellow lemon wedges arranged around the bowl. The bowl sits on a white marbled surface surrounded by fresh green lettuce leaves in the bottom left corner and bright red cherry tomatoes, some whole and some halved, in the bottom right corner. To the top left of the bowl, there are two pieces of round toasted flatbread stacked on each other. Above the bowl, there is a small portion of green pickled vegetables with yellow seeds visible. On the right side near the bowl, a dark blue cloth is partly visible along with a black fork and spoon. Photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

I remember the first time I made this Beef Shawarma Marinade Recipe; the kitchen filled with the most wonderful aromas, and the taste was just spot-on. It’s the kind of dish that feels fancy but is actually super approachable, perfect for sharing with family or impressing friends.

  • Bold and Balanced Flavors: The combination of spices creates a marinade that’s both spicy and tangy, making every bite exciting.
  • Simple Ingredients, Big Impact: You don’t need exotic ingredients; most of these are pantry staples that pack a punch.
  • Fast Marinade Time: Though long marinating enhances flavor, even a couple of hours gives you tasty results—you don’t have to wait all day.
  • Versatile Serving Options: Whether you like it in pita, on rice, or salads, this marinade works beautifully with all.

Ingredients & Why They Work

I love how each ingredient in this Beef Shawarma Marinade Recipe contributes layers of flavor—from earthy spices to tangy elements. The balance here is what makes the marinade truly authentic and complex without being overwhelming. When you shop, look for fresh spices for best aroma and quality meat that’s nicely trimmed for tenderness.

Flat lay of fresh raw strip steak pieces cut into thin slices, a small white ceramic bowl of golden olive oil, a small white bowl with deep red wine vinegar, a small white bowl of bright yellow fresh lemon juice, a small mound of peeled garlic cloves, tiny white ceramic bowls each containing vibrant ground spices: warm red paprika, light brown ground cumin, soft tan ground coriander, dark reddish-brown ground allspice, dried greenish oregano leaves, deep brown ground cloves, pale beige ground cardamom, rich brown ground cinnamon, light brown ground ginger, bright yellow ground turmeric, and bright red cayenne pepper, all ingredients arranged in perfect symmetry on a clean white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Strip steak:The perfect cut here because of its tenderness and marbling; you can also use prime sirloin, but avoid very lean cuts like flank steak if you want juiciness.
  • Olive oil:Helps the marinade coat the meat while adding richness and helping the spices meld together.
  • Red wine vinegar:Brings acidity to tenderize the beef and a subtle fruity sourness that brightens the flavor.
  • Fresh lemon juice:Fresh always beats bottled for its zesty zing; if unavailable, you can use extra vinegar instead.
  • Garlic:Makes the marinade aromatic and savory—mince it finely so it disperses evenly.
  • Salt & black pepper:Essential for seasoning and bringing out the flavors of the meat and spices.
  • Ground cumin & coriander:These warm spices add earthiness and a punch of Middle Eastern authenticity.
  • Paprika:Gives a subtle smokiness and beautiful color.
  • Allspice & oregano:Add a hint of sweetness and herbal notes that round out the profile.
  • Cloves, cardamom, cinnamon, ginger, turmeric:This warm spice medley brings complexity and depth, giving the marinade a signature shawarma taste.
  • Cayenne pepper:Adds a kick of heat—adjust based on how spicy you like it.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love taking this Beef Shawarma Marinade Recipe as a base but then tweaking it depending on what I have in the pantry or the occasion. Feel free to turn up the heat or make it milder if cooking for kids.

  • Variation: I sometimes swap lemon juice for orange juice for a slightly sweeter tang that pairs wonderfully with the spices. It’s a fun twist if you want to impress guests with something unexpected.
  • Dietary tweak: For a leaner option, try marinating thinly sliced chicken breast instead of beef; the spices still shine through beautifully.
  • Seasonal change: In winter, I add a dash of smoked paprika and a little extra cumin to deepen the flavor and make it feel extra cozy.

Step-by-Step: How I Make Beef Shawarma Marinade Recipe

Two pita sandwiches sit on a white round plate on a white marbled surface. Each pita is grilled and slightly browned, folded open to reveal lettuce leaves as the bottom layer. On top of the lettuce are pieces of cooked, browned meat, followed by sliced pickles and halved red cherry tomatoes. Pickled red onions and a creamy white sauce with green herb specks cover the meat and vegetables. Lemon wedges are placed around the plate's edge. The background shows a dark green cloth softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix Your Marinade Magic

Start by whisking together the olive oil, red wine vinegar, fresh lemon juice, minced garlic, salt, pepper, and all your warming spices in a large mixing bowl. I find whisking vigorously helps the oil and acids emulsify slightly, which coats the meat more evenly later on. This part is key—the flavors need to be well combined before your beef joins the party.

Step 2: Coat the Steak and Chill

Add your thin beef pieces to the marinade and give it a good toss so every piece gets coated. Cover your bowl tightly and pop it in the fridge for at least 2 hours—though I usually let it go for 4 or 6 if I’m prepping ahead. This resting time lets the flavors penetrate the beef and helps tenderize it.

Step 3: Sear It Right

Heat a cast iron griddle or heavy skillet over medium-high heat. Liberally oil the surface to keep those beef slices from sticking. Add half of your marinated steak slices in a single layer with a bit of space around each piece. Let them cook without moving for 45 to 60 seconds until browned underneath—this quick sear locks in juices and builds flavor.

Flip them quickly and cook for another 45 to 60 seconds longer until they reach medium doneness. Transfer the cooked beef to a warm bowl and repeat with the remaining pieces. I like to keep those cooked slices loosely covered with foil so they stay warm and juicy.

  • Use a sharp knife: Cut your steak into thin, even slices so they cook quickly and stay tender.
  • Don’t rush the marinade: Even if you’re in a hurry, aim for at least 2 hours to develop flavor; otherwise, the beef won’t soak up those spices as well.
  • Cook in batches: Crowding the pan causes the steak to steam rather than sear, so cook in two batches if needed for that perfect crust.
  • Serve immediately: Beef shawarma is best enjoyed fresh off the heat to appreciate its juicy texture and fragrant spices.

How to Serve Beef Shawarma Marinade Recipe

beef shawarma - Serving Suggestion

Garnishes

I’m a big fan of keeping things fresh and simple here—thinly sliced red onions, crisp lettuce, and a few tomato wedges bring bright, crunchy balance to the savory beef. Optional turnip pickles add a tangy snap, while a drizzle of creamy tahini or tzatziki sauce adds cool richness that ties it all together.

Side Dishes

This marinade is versatile enough to serve your beef shawarma over steaming bowls of coconut rice or classic white rice for a hearty meal. Or, wrap it up in warm pita or flatbread with your favorite toppings for a delicious handheld treat.

Creative Ways to Present

For a special gathering, I like to spread out a make-your-own shawarma station with bowls of fresh veggies, assorted pickles, and several dips. Guests can assemble their own pitas or bowls, adding a fun interactive element and showcasing all the flavors in a customizable way.

Make Ahead and Storage

Storing Leftovers

I always store extra marinated beef and cooked shawarma in airtight containers in the fridge. The beef tends to keep well for up to 3 days, and I find the flavors deepen overnight. Just reheat gently in a skillet to avoid drying out.

Freezing

For freezing, I recommend freezing the marinated beef raw in freezer-safe bags so you can thaw and cook fresh later. Cooked shawarma can also be frozen but the texture may be slightly less tender after thawing.

Reheating

Reheat leftovers in a hot skillet with a splash of water or a bit of oil to refresh the juices. Avoid microwaving if possible, as it can make the beef chewy.

Frequently Asked Questions:

Can I use other cuts of beef for this marinade?

Absolutely! While strip steak is ideal for tenderness, you can use prime sirloin as well. If you opt for flank steak, note that it won’t be as tender and might require slicing even thinner.

How long should I marinate the beef?

Marinating for at least 2 hours gives good flavor, but I recommend up to 6 hours to really let the spices penetrate. Avoid marinating longer than overnight as the acid can start to break down the meat too much.

Can I make this marinade ahead of time?

Yes! You can prepare the marinade mix ahead and store it in an airtight container for up to a week in the fridge. Then toss in the beef when you're ready to marinate.

What’s the best way to serve beef shawarma?

Beef shawarma pairs wonderfully wrapped in warm pita or flatbread with fresh vegetables and a drizzle of tahini or yogurt sauces. You can also serve it over rice with pickled vegetables for a heartier meal.

Final Thoughts

This Beef Shawarma Marinade Recipe holds a special place in my kitchen rotation because it’s one of those dishes that manages to be both simple and full of character. It never fails to make any weeknight feel like a special occasion, and I know you’ll feel the same. Give it a try—I promise the flavors will invite you back for seconds.

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Beef Shawarma Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Claire
  • Prep Time: 30 minutes
  • Cook Time: 2 minutes
  • Total Time: 2 hours 32 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Middle Eastern
Print Recipe

Description

This Beef Shawarma recipe features tender strips of marinated steak infused with aromatic Middle Eastern spices, quickly seared on a hot griddle for a flavorful and juicy result. Perfect served with pita, rice, or fresh toppings, this dish offers an authentic taste experience in just a few hours.

Ingredients

Beef Shawarma Marinade and Meat

  • 2 ½ lbs strip steak (such as New York), trimmed of excess fat, cut into 1 ½ inches pieces that are ¼-inch thick
  • 3 tablespoon olive oil, plus more for griddle
  • 1 ½ tablespoon red wine vinegar
  • 1 ½ tablespoon fresh lemon juice
  • 1 tablespoon minced garlic (3 cloves)
  • 1 ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¾ teaspoon paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper, or more to taste

Instructions

  1. Prepare Marinade: In a large mixing bowl, whisk together 3 tablespoon olive oil, red wine vinegar, lemon juice, minced garlic, salt, black pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper until well combined.
  2. Marinate Steak: Add the steak pieces to the marinade and toss well to evenly coat all pieces. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the flavors to develop.
  3. Heat Griddle: Heat a lightly oiled cast iron griddle over medium-high heat for several minutes until hot. Turn on exhaust fan or ensure good ventilation.
  4. Cook Steak Part 1: Quickly add half of the steak pieces to the hot griddle, spreading them into a single layer with some space between pieces. Cook for 60 seconds until the bottom sides are browned.
  5. Cook Steak Part 2: Quickly turn the steak pieces and cook for another 60 seconds until the center is medium doneness. Transfer cooked steak to a serving bowl.
  6. Cook Remaining Steak: Repeat the cooking process with the remaining half of the steak pieces, then transfer to serving bowl.
  7. Serve: Serve the beef shawarma plain or optionally serve over rice or inside pita bread with your favorite toppings such as lettuce, tomatoes, pickles, onions, and sauces like tahini or tzatziki.

Notes

  • Prime sirloin or flank steak can be used as substitutes, though flank steak might be less tender.
  • If fresh lemon juice is unavailable, use 3 tablespoon red wine vinegar alone for the marinade.
  • Adjust cayenne pepper to taste if you prefer more or less heat.
  • This recipe's nutrition estimate is for the steak only and does not include serving suggestions or toppings.
  • Serve with pita bread, flatbread, flour tortillas, cooked white rice, or coconut rice for authentic accompaniments.
  • Complement with fresh toppings like lettuce, tomatoes, pickles, turnip pickles, and red onions.
  • Try sauces such as tahini sauce, tzatziki, tahini yogurt sauce, or herb yogurt sauce for added flavor.

Nutrition

  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Sugar: 1 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 90 mg

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