Beef Shawarma

sliced steak on a platter next to french fries and a small bowl of sauce

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This Beef Shawarma recipe is full of bold flavors and it's easy to make! Marinated beef is cooked to perfection and tucked into warm pitas for an easy, delicious dinner any night of the week.

Servings: 4 servings

Prep Time: 10

Cook Time: 10

Marinating Time: 30

Total Time: 50

Author: Whitney Bond

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Ingredients

Shawarma Seasoning

2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steak Shawarma Marinade

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 pounds skirt steak, or flank steak

Instructions

Combine all of the ingredients for the seasoning in a large zipper bag. Add the olive oil, vinegar and lemon juice to the seasoning and toss to combine.
Add the steak and coat it in the marinade. Place in the refrigerator and marinate for at least 30 minutes, or up to 8 hours.
Preheat a grill over medium-high heat.
Once the grill is hot, use tongs to remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes per side, or until the internal temperature of the steak reaches 130°F for medium-rare. As the steak rests, the internal temp will rise between 5-10 degrees.
After removing the steak from the grill, allow it to rest for 5-10 minutes. When slicing a skirt steak, you’ll see that the grains run crosswise (the short way) on the steak. Because this is a thin, coarse cut of steak, it’s super important to cut against the grain. I recommend slicing the steak into three sections, with the grain, then slicing against the grain to get 3-4 inch slices of steak.

Notes

If you don't have a grill, refer to the blog post above for instructions on how to make this recipe on the stovetop.
Store any beef shawarma leftovers in an airtight container in the fridge for up to 5 days.

Nutrition Facts

Calories 430kcal (22%)Carbohydrates 4g (1%)Protein 50g (100%)Fat 24g (37%)Saturated Fat 7g (35%)Polyunsaturated Fat 2gMonounsaturated Fat 13gTrans Fat 1gCholesterol 143mg (48%)Sodium 736mg (31%)Potassium 743mg (21%)Fiber 1g (4%)Sugar 0.4gVitamin A 141mg (3%)Vitamin C 4mg (5%)Calcium 44mg (4%)Iron 5mg (28%)

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