Description
This Beef Shawarma recipe features tender strip steak marinated in a fragrant blend of Middle Eastern spices and quick-cooked on a hot griddle for authentic, flavorful results. Perfect served plain, over rice, or wrapped in pita with fresh toppings and sauces.
Ingredients
Scale
Beef and Marinade
- 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 fully combined.
- Marinate Beef: Add the steak pieces to the marinade and toss well to evenly coat all pieces. Cover the bowl and refrigerate for 2 to 6 hours to allow flavors to develop deeply.
- Heat Griddle: Heat a lightly oiled cast iron griddle over medium-high heat for several minutes until hot. Turn on exhaust fan to manage smoke and aroma.
- Cook First Half of Steak: Quickly add half of the marinated steak pieces to the griddle, spreading them out in a single layer with space between each piece. Cook for 45 to 60 seconds until browned on the bottom.
- Flip and Finish First Half: Turn the steak pieces and cook for another 45 to 60 seconds until they reach medium doneness in the center. Transfer cooked pieces to a serving bowl.
- Cook Remaining Steak: Repeat the cooking process with the second half of the steak pieces, maintaining the same timing and heat.
- Serve: Serve the beef shawarma plain, or optionally over cooked white or coconut rice, or wrapped in pita or flatbread with fresh toppings like lettuce, tomatoes, pickles, and sauces such as tahini or tzatziki.
Notes
- Prime sirloin can be used as an alternative to strip steak; flank steak is possible but may be less tender.
- If lemon juice is unavailable, omit it and increase red wine vinegar to 3 Tbsp for marinade acidity.
- Nutrition estimates do not include serving suggestions, only the marinated and cooked steak.
- Cook steak quickly on high heat to maintain tenderness and prevent overcooking.
- Adjust cayenne pepper amount to preferred spice level.
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
