Description
This Beef Shawarma recipe features tender strips of marinated strip steak cooked quickly on a hot griddle for a flavorful Middle Eastern dish. The marinade combines aromatic spices like cumin, coriander, paprika, and allspice with olive oil, lemon juice, and garlic to create a rich, savory flavor profile. Ideal for serving in pita bread, over rice, or with fresh vegetables and sauces for a delicious and authentic shawarma experience at home.
Ingredients
Scale
Marinade and Beef
- 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.
- Marinate Steak: Add the strip steak pieces to the bowl and toss thoroughly to coat each piece evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the flavors to develop.
- Heat Griddle: Place a cast iron griddle or skillet over medium-high heat and lightly oil the surface. Heat for several minutes until very hot. Turn on exhaust fan to manage smoke.
- Cook First Half: Quickly add half of the marinated steak pieces to the griddle, spreading them out in a single layer with space between pieces. Cook for 45 to 60 seconds until the bottoms are browned.
- Flip Steak Pieces: Turn the pieces over quickly and cook for another 45 to 60 seconds until the center reaches medium doneness. Transfer the cooked steak to a serving bowl.
- Cook Remaining Steak: Repeat the cooking process with the remaining steak pieces, ensuring even browning and medium doneness.
- Serve: Serve the beef shawarma plain or optionally over rice or inside pita bread with your choice of toppings like lettuce, tomatoes, pickles, red onions, and sauces such as tahini or tzatziki.
Notes
- Prime sirloin is a good alternative if strip steak is unavailable; flank steak can be used but will be less tender.
- If fresh lemon juice is not available, increase red wine vinegar to 3 Tbsp to maintain acidity in the marinade.
- Serving suggestions include pita bread, flatbread, flour tortillas, cooked white rice or coconut rice, fresh vegetables, and a variety of sauces such as tahini, tzatziki, or yogurt-based herb sauces.
- For more tender results, avoid overcooking the steak by cooking quickly on high heat.
- This recipe’s nutrition estimate only accounts for the steak and marinade, excluding serving accompaniments.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 700 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: 90 mg
