Description
A flavorful and authentic beef shawarma recipe featuring marinated strip steak cooked quickly on a griddle, perfect for serving on pita bread with your favorite toppings or over rice.
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
- Make the 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 the Steak: Add the strip steak pieces to the marinade and toss well to evenly coat all pieces. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow the flavors to penetrate the meat thoroughly.
- Preheat the Griddle: Heat a cast iron griddle or heavy skillet over medium-high heat. Lightly oil the griddle surface with olive oil and let it heat for several minutes. Turn on your kitchen exhaust fan to manage smoke.
- Cook the Steak - First Batch: Quickly add half of the marinated steak pieces to the griddle, spreading them into a single layer with space between pieces for even cooking. Let them cook undisturbed for 45 to 60 seconds until nicely browned on the bottom.
- Flip and Finish Cooking: Very quickly flip the steak pieces using tongs or a spatula. Continue cooking for another 45 to 60 seconds until the steak is cooked to medium doneness at the center. Transfer the cooked steak to a serving bowl.
- Cook the Remaining Steak: Repeat the cooking process with the remaining half of the steak pieces, ensuring even cooking and browning.
- Serve: Serve the beef shawarma hot, either plain or over cooked white rice, coconut rice, or inside pita bread with your choice of toppings like lettuce, tomatoes, pickles, turnip pickles, red onions, and sauces such as tahini, tzatziki, or yogurt-based herb sauces.
Notes
- Prime sirloin or flank steak can be used as alternatives, but flank steak may not be as tender.
- If you don't have fresh lemon juice, you can substitute by using 3 Tbsp red wine vinegar alone.
- Ensure not to overcrowd the griddle to allow proper browning of the steak pieces.
- Serving suggestions include pita bread, flatbread, flour tortillas, and various fresh vegetables and sauces to customize your shawarma experience.
Nutrition
- Serving Size: 1 serving
- Calories: 350 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: 0 g
- Protein: 35 g
- Cholesterol: 90 mg
