Description
A classic Middle Eastern-inspired Beef Shawarma recipe featuring tender marinated strip steak quickly cooked on a hot griddle, delivering rich and aromatic flavors from a blend of spices. Perfect for serving in pita bread or over rice with your favorite toppings.
Ingredients
Scale
Beef 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 (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 the Marinade: In a large mixing bowl, whisk together 3 Tbsp olive oil, red wine vinegar, lemon juice, minced garlic, salt, ground black pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper until well combined.
- Marinate the Beef: Add the strip steak pieces to the marinade and toss well to evenly coat each piece. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to let the flavors infuse.
- Heat the Griddle: Preheat a lightly oiled cast iron griddle or heavy skillet over medium-high heat for several minutes. Turn on an exhaust fan to manage any smoke.
- Cook the Steak, First Half: Quickly add half of the marinated steak pieces to the hot griddle, spreading them out into a single layer with space between pieces. Let them cook undisturbed for 45 to 60 seconds until the bottom is browned.
- Flip and Finish Cooking: Turn the steak pieces quickly and cook for another 45 to 60 seconds until the centers reach medium doneness. Remove the cooked steak to a serving bowl.
- Cook the Remaining Steak: Repeat the cooking process with the remaining marinated steak pieces, using the same timings as above. Transfer to serving bowl when done.
- Serve: Serve the beef shawarma plain or optionally over cooked rice or inside pita bread with desired toppings such as lettuce, tomatoes, pickles, red onions, and sauces like tahini or tzatziki.
Notes
- Prime sirloin or flank steak can be used instead of strip steak; note that flank steak will be less tender.
- If fresh lemon juice is unavailable, omit it and increase the red wine vinegar to 3 Tbsp.
- Adjust cayenne pepper to your preferred spice level.
- Serve with pita bread, flatbread, or tortillas and add toppings such as lettuce, tomatoes, pickles, turnip pickles, red onions, tahini sauce, tzatziki, tahini yogurt sauce, or herb yogurt sauce for authentic flavors.
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: 34 g
- Cholesterol: 85 mg
