Description
This Beef Shawarma recipe features tender, flavorful strips of marinated strip steak cooked quickly on a griddle. Infused with a rich blend of Middle Eastern spices and aromatics, it's perfect served plain or wrapped in pita with fresh toppings and sauces for an authentic shawarma experience at home.
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 to create the marinade.
- Marinate Beef: Add the strip steak pieces to the marinade and toss well to evenly coat each piece. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow flavors to develop.
- Heat Griddle: When ready to cook, heat a lightly oiled cast iron griddle or skillet over medium-high heat for several minutes. Turn on your exhaust fan to manage smoke and aroma.
- Cook First Half of Beef: Quickly add half of the marinated steak pieces to the hot griddle in a single layer with space between them. Let them cook undisturbed for 45 to 60 seconds until the bottoms are nicely browned.
- Flip and Finish Cooking: Quickly turn the pieces over and cook for another 45 to 60 seconds until the beef reaches medium doneness in the center. Transfer cooked beef to a serving bowl.
- Cook Remaining Beef: Repeat the cooking process with the remaining steak pieces, then combine all cooked beef in the serving bowl.
- Serve: Serve the beef shawarma plain or with optional accompaniments such as pita bread, rice, or flatbreads, along with toppings like lettuce, tomatoes, pickles, and sauces like tahini or tzatziki.
Notes
- Prime sirloin or flank steak can be substituted for strip steak; note that flank steak will be less tender.
- If fresh lemon juice is unavailable, you can omit it and use a total of 3 Tbsp red wine vinegar instead for the marinade.
- Use a cast iron griddle or a heavy skillet for best searing results and authentic flavor.
- Marinating the beef for at least 2 hours improves flavor penetration but do not exceed 6 hours to prevent overpowering acidity.
- Serve with pita, flatbread, or rice, and traditional toppings like pickled turnips, red onions, and various herb or yogurt-based sauces for the complete shawarma experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
