Description
This Beef Shawarma recipe features tender strip steak marinated in a flavorful blend of spices and cooked quickly on a griddle to achieve a deliciously browned exterior and juicy center. Perfect for serving with pita, rice, or fresh toppings, it brings a Middle Eastern favorite to your home kitchen.
Ingredients
Scale
Beef and Marinade
- 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 (about 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
Instructions
- Prepare Marinade: In a large mixing bowl, whisk together 3 Tbsp olive oil, red wine vinegar, fresh 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 strip steak pieces to the marinade and toss well to coat evenly. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow the flavors to infuse into the meat.
- Heat Griddle: Preheat a cast iron griddle over medium-high heat and lightly oil the surface. Heat for several minutes to ensure it's hot, and turn on your kitchen exhaust fan to manage any smoke.
- Cook First Half: Quickly add half of the marinated steak pieces to the griddle, spacing them apart in a single layer. Let cook without moving for 45 to 60 seconds until the bottoms are nicely browned.
- Flip and Finish Cooking: Turn the steak pieces swiftly and cook the other side for another 45 to 60 seconds until the center reaches medium doneness. Transfer cooked pieces to a serving bowl.
- Cook Remaining Beef: Repeat the cooking process with the remaining steak pieces on the griddle, ensuring even cooking and browning.
- Serve: Serve the beef shawarma plain or over cooked rice, pita bread, or flatbread. Add accompaniments like fresh lettuce, tomatoes, pickles, red onions, and your choice of tahini or yogurt sauce for an authentic experience.
Notes
- Prime sirloin or flank steak can substitute strip steak, though flank steak will be less tender.
- If fresh lemon juice is not available, you can omit it and use 3 Tbsp red wine vinegar instead for the marinade.
- Served best with pita bread, flatbread, white or coconut rice, along with fresh vegetables and sauces such as tahini, tzatziki, or herb yogurt sauces.
- Trim excess fat from the strip steak to prevent flare-ups and ensure even cooking.
- Cook the steak quickly on high heat to maintain juiciness and achieve a smoky flavor without overcooking.
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: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
