There’s something about the warm spices and tender slices of beef that makes this Beef Shawarma Recipe really stand out. It’s a game-changer for those evenings when you want restaurant-quality flavor without all the fuss.
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Why You'll Love This Recipe
When I first made this Beef Shawarma Recipe, I was blown away by how simple ingredients can come together in such an explosion of flavor. The marinade infuses every bite with a perfect balance of spices — it’s a real crowd-pleaser in my kitchen.
- Bold, balanced flavors: The blend of warm spices like cumin, paprika, and cardamom transforms plain beef into something extraordinary.
- Super quick cook time: Despite the marinade time, cooking the steak only takes minutes, making it ideal for weeknight dinners.
- Versatile serving options: Whether stuffed in pita or served over rice, this recipe adapts beautifully to whatever you’re craving.
- Authentic yet approachable: It brings Middle Eastern vibes home without needing tricky ingredients or restaurant equipment.
Ingredients & Why They Work
Every ingredient in this Beef Shawarma Recipe plays a role in building the classic flavors you expect from shawarma — bright, aromatic, and just a bit smoky. Here’s what to look for when shopping and prepping.
- Strip steak: This cut stays tender and slices thin while holding up well to quick cooking; lean trimmings keep it juicy but not greasy.
- Olive oil: Acts as the marinade base and helps the spices cling to the meat during cooking.
- Red wine vinegar: Adds acidity that tenderizes the beef and brightens flavors.
- Fresh lemon juice: For an extra zing — but if you don’t have it, red wine vinegar alone does the job just fine.
- Garlic: Minced fresh garlic provides that savory punch that defines shawarma.
- Salt & black pepper: Essential for seasoning and enhancing all the spices.
- Cumin & coriander: These ground spices bring earthy warmth and subtle citrus notes.
- Paprika & cayenne pepper: Offer mild heat and a pleasant smoky undertone.
- Allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric: The secret spice squad that layers complexity and authentic Middle Eastern flair.
Make It Your Way
This Beef Shawarma Recipe is a great canvas for your personal twists. I often play around with the spice levels or switch up the toppings depending on what’s in my fridge.
- Variation: I like substituting flank steak sometimes for a leaner bite, though it’s a little chewier. Adding a little yogurt to the marinade gives the beef an extra tender, tangy boost.
- Extra heat: For friends who love spice, upping the cayenne or adding a dash of harissa really wakes up the dish without overpowering.
- Vegetarian twist: Swap beef for seasoned portobello mushrooms sliced thin — I've tried it, and the bold marinade still shines wonderfully.
Step-by-Step: How I Make Beef Shawarma Recipe
Step 1: Marinate the Beef
First, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, and all those beautiful spices. I find whisking it the night before helps all those flavors deepen overnight. Then toss the steak pieces evenly in this marinade, cover, and pop it in the fridge for at least 2 hours — but 6 hours max so it doesn’t get too strong.
Step 2: Heat Your Griddle
Warm up your cast iron griddle or skillet over medium-high heat for several minutes. Adding just a touch of olive oil will keep the beef from sticking and help you get that gorgeous sear.
Step 3: Cook The Beef Quickly
Put half of the marinated beef in a single layer on the hot griddle, leaving a little space between pieces. Cook for about 45 to 60 seconds per side — you want those edges crisp and the centers juicy and medium. Work in batches so you don’t overcrowd the pan, which can cause steaming instead of browning.
Step 4: Serve and Enjoy
I like to toss the cooked beef in a warm bowl while the second batch finishes. Serve it right away with your favorite sides or stuff it into pita with some fresh toppings (more on that below!).
Top Tip
From making this Beef Shawarma Recipe dozens of times, I’ve learned that marinating well and cooking quickly at high heat are the keys to success. Here are some tips that saved me from common pitfalls.
- Marinate evenly: Make sure every piece of beef is coated thoroughly. I like mixing with my hands for the best coverage.
- Don’t skip the rest time: Letting the beef marinate a minimum of two hours really tenderizes and flavors the meat deeply.
- Manage your heat: Preheat your pan well and keep the temperature high so you get that beautiful sear before the meat cooks through.
- Work in batches: Crowding the pan leads to steaming, not browning—one of the biggest reasons your beef might turn out soggy rather than crisp.
How to Serve Beef Shawarma Recipe
Garnishes
In my house, nothing rounds out the Beef Shawarma Recipe like fresh lettuce, ripe tomatoes, and crunchy pickles — especially turnip pickles if you can find them. I always add a drizzle of homemade tahini sauce or a dollop of tzatziki to bring creaminess and cut through the spices.
Side Dishes
I’m all about serving this over fluffy white rice or coconut rice when I want something comforting. For a lighter meal, wrap it all up in pita or flatbread with some chopped red onions and fresh herbs. Roasted vegetables also pair nicely on the side for a balanced plate.
Creative Ways to Present
For special occasions, I’ve layered the beef shawarma on a big platter with bowls of assorted toppings and sauces scattered around. It turns into a fun DIY shawarma bar that everyone loves. Another favorite is making sliders with mini pita pockets for parties — great finger food option.
Make Ahead and Storage
Storing Leftovers
Leftover beef shawarma stays juicy and flavorful stored in an airtight container in the fridge for up to 3 days. I usually keep the cooked meat separate from any fresh garnishes to prevent sogginess.
Freezing
If you want to freeze, portion the cooked beef into freezer bags. It keeps well for up to 2 months. When you’re ready to eat, thaw overnight in the fridge.
Reheating
To reheat, pop the beef in a hot skillet for just a few minutes to crisp the edges again. Microwaving works in a pinch but can make it a bit soggy. A quick pan reheat maintains that freshly-cooked texture I love.
Frequently Asked Questions:
Absolutely! While strip steak is my top choice for tenderness and quick cooking, you can also use sirloin or flank steak. Just keep in mind that flank can be a bit tougher, so marinate thoroughly and slice thinly against the grain for best results.
I find marinating the beef for at least 2 hours gives the spices time to penetrate without becoming too intense. If you have the time, 4-6 hours works beautifully and makes the beef incredibly flavorful and tender. Avoid marinating more than 6 hours to keep the texture spot on.
Not at all. A heavy skillet or cast iron griddle is perfect for getting that high heat sear needed. If you don’t have a griddle, a regular frying pan will do just fine — just make sure it’s well preheated and don’t crowd the meat.
Classic sides like pita bread, fresh veggies (tomatoes, lettuce, pickles), and creamy sauces such as tahini or tzatziki are unbeatable partners. I also love serving it over fragrant coconut rice or alongside roasted vegetables for a hearty meal.
Final Thoughts
This Beef Shawarma Recipe quickly became one of my go-to dishes because it’s both comforting and exciting to eat. It’s one of those recipes that looks like you put in way more effort than you actually did — perfect for impressing friends or just treating yourself midweek. Trust me, once you try it, you’ll be making it again and again.
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Beef Shawarma Recipe
- 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
Description
This Beef Shawarma recipe features tender strips of marinated strip steak infused with a fragrant blend of Middle Eastern spices. Quickly cooked on a hot griddle, the steak is perfect served on its own, over rice, or wrapped in pita with fresh toppings and flavorful sauces. A vibrant, aromatic dish ideal for a quick yet satisfying meal.
Ingredients
Marinade and Beef
- 2 ½ lbs strip steak (such as New York), trimmed of excess fat, cut into 1 ½ inch pieces 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
- Prepare the marinade: In a large mixing bowl, whisk together 3 tablespoons 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 the beef: Add the steak pieces to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow the flavors to develop.
- Heat the griddle: Heat a lightly oiled cast iron griddle or skillet over medium-high heat for several minutes and turn on the exhaust fan to manage smoke.
- Cook the steak - first batch: Quickly add half of the marinated steak slices to the hot griddle, spreading them out in a single layer with space between each piece. Cook without moving for 45 to 60 seconds until the bottom side is browned.
- Flip and finish cooking first batch: Quickly turn the pieces over and cook for another 45 to 60 seconds until the steak reaches medium doneness in the center. Transfer the cooked steak to a serving bowl.
- Cook the steak - second batch: Repeat the cooking process with the remaining steak pieces, cooking quickly on the griddle until browned and medium in the center.
- Serve: Serve the beef shawarma plain, or optionally over cooked white or coconut rice, or wrapped in pita bread with toppings such as lettuce, tomatoes, pickles, red onions, and sauces like tahini, tzatziki, or herb yogurt sauce.
Notes
- Prime sirloin or flank steak can be substituted, but flank steak may be less tender.
- If fresh lemon juice is unavailable, simply use 3 tablespoons of red wine vinegar alone for the marinade.
- Cooking times are short due to thin steak slices; avoid overcooking to maintain tenderness.
- Serving suggestions include pita bread, flatbread, flour tortillas, cooked rice varieties, fresh vegetables, and diverse Middle Eastern sauces for authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
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