Description
This Beef Shawarma recipe features tender strips of strip steak marinated in a fragrant blend of Middle Eastern spices and quickly seared on a hot griddle. Perfect as a flavorful main course, this dish can be served plain, over rice, or wrapped in pita with your favorite toppings.
Ingredients
Scale
Beef Marinade and Meat
- 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inch 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 coat all pieces evenly. Cover the bowl and refrigerate for 2 to 6 hours to let the flavors develop.
- Heat Griddle: Heat a lightly oiled cast iron griddle over medium-high heat for several minutes. Turn on your kitchen exhaust fan to manage the smoke.
- Cook Steak Part 1: Quickly add half of the marinated steak pieces to the hot griddle, spreading them into a single layer with space between each piece. Let cook undisturbed for 45 to 60 seconds until the bottom is browned.
- Cook Steak Part 2: Quickly turn the steak pieces over and cook for an additional 45 to 60 seconds until the center is medium. Transfer cooked pieces to a serving bowl.
- Repeat Cooking: Repeat the cooking process with the remaining steak pieces, ensuring they are cooked the same way.
- Serve: Serve the beef shawarma plain or optionally over cooked white or coconut rice, or wrapped in pita or flatbread with desired toppings such as lettuce, tomatoes, pickles, and tahini or yogurt-based sauces.
Notes
- Prime sirloin or flank steak can be used as alternatives, though flank steak will be less tender.
- If lemon juice is unavailable, increase red wine vinegar to 3 Tbsp for the marinade.
- Do not overcrowd the griddle when cooking to ensure proper searing.
- Adjust cayenne pepper according to your preferred spice level.
- Marinating for the full 6 hours develops the most flavor but at least 2 hours is sufficient.
- Serving suggestions include pita bread, flatbread, cooked rice, lettuce, tomatoes, pickles, and various yogurt or tahini sauces for added flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 110 mg
