Description
This Beef Shawarma recipe features tender strip steak marinated in a flavorful blend of spices and citrus, then quickly seared on a cast iron griddle for an authentic Middle Eastern taste. Perfect for serving with pita, rice, or your favorite toppings, this dish brings bold flavors to your table in just over two hours.
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
- Prepare 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, dried oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper until well combined.
- Marinate the Steak: Add the strip steak pieces to the bowl and toss thoroughly to coat each piece evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow flavors to penetrate the meat.
- Heat the Griddle: Preheat a cast iron griddle over medium-high heat and lightly oil it. Allow it to heat for several minutes while turning on your kitchen exhaust fan to manage smoke.
- Cook the First Half: Quickly place half of the marinated steak pieces on the hot griddle, spreading them in a single layer leaving some space between pieces. Cook for 45 to 60 seconds until the bottoms are browned.
- Flip and Cook: Quickly flip the pieces over and cook for another 45 to 60 seconds until the steak is medium in the center. Remove and transfer the cooked steak to a serving bowl.
- Cook Remaining Steak: Repeat the cooking process with the remaining marinated steak pieces, following the same timing and technique.
- Serve: Serve the beef shawarma plain, or optionally on top of cooked rice, flatbreads like pita or tortillas, and with desired toppings such as lettuce, tomatoes, pickles, turnip pickles, red onions, and sauce options like tahini, tzatziki, or herb yogurt sauce.
Notes
- Prime sirloin or flank steak can be used as substitutes for strip steak, though flank steak may be less tender.
- If fresh lemon juice is not available, omit it and increase red wine vinegar to 3 Tbsp for acidity in the marinade.
- Use a cast iron griddle or a heavy skillet to achieve a proper sear.
- Marinating the steak longer will enhance the flavor intensity, but 2 hours is sufficient for good taste.
- Be careful not to overcrowd the griddle as it will steam the meat instead of browning.
- Serving suggestions include pita bread, flatbread, flour tortillas, white rice, or coconut rice alongside fresh or pickled vegetables and sauces for an authentic experience.
