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
Scale
Marinade and Beef
- 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inch pieces 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 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
