Description
A flavorful and quick Beef Shawarma recipe featuring marinated strip steak with traditional Middle Eastern spices, cooked on a griddle for a tender and aromatic dish perfect for serving with pita or rice.
Ingredients
Scale
Beef and Marinade
- 2 1/2 lbs strip steak, 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 (about 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 Beef: Add steak pieces to the marinade and toss well to evenly coat. Cover the bowl and refrigerate, letting the meat marinate for 2 to 6 hours to absorb the flavors.
- Heat Griddle: Heat a lightly oiled cast iron griddle over medium-high heat for several minutes and turn on the exhaust fan to handle the smoke.
- Cook First Half: Quickly add half of the steak pieces to the griddle, spreading them into a single layer with space between pieces. Cook for 45 to 60 seconds until browned on the bottom.
- Flip and Finish Cooking: Quickly turn the steak pieces and cook for another 45 to 60 seconds until they reach medium doneness in the center. Transfer cooked steak to a serving bowl.
- Cook Remaining Beef: Repeat the cooking process with the remaining steak pieces on the griddle.
- Serve: Serve the beef shawarma plain, or optionally over cooked white or coconut rice, or stuffed inside pita bread or flatbread with preferred toppings and sauces such as tahini, tzatziki, red onions, and pickles.
Notes
- Prime sirloin or flank steak can be used as alternatives, though flank steak will be less tender.
- If fresh lemon juice is not available, increase the red wine vinegar to 3 Tbsp instead.
- Use a cast iron griddle or heavy skillet for best results and proper searing.
- Serve with pita bread, flatbread, or rice and toppings like lettuce, tomatoes, and various sauces for authentic flavors.
- Marinating for the full 6 hours enhances flavor but at least 2 hours is recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 80 mg
