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
Scale
Beef Shawarma Marinade and Meat
- 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inches pieces that are 1/4-inch thick
- 3 Tbsp olive oil, plus more for griddle
- 1 1/2 Tbsp red wine vinegar
- 1 1/2 Tbsp fresh lemon juice
- 1 Tbsp minced garlic (3 cloves)
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3/4 tsp paprika
- 1/2 tsp ground allspice
- 1/2 tsp dried oregano
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper, or more to taste
Instructions
- Prepare Marinade: In a large mixing bowl, whisk together 3 Tbsp 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.
- 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.
- 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.
- 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.
- 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.
- Cook Remaining Steak: Repeat the cooking process with the remaining half of the steak pieces, then transfer to serving bowl.
- 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 Tbsp 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
