If you’ve been craving a dish bursting with vibrant flavors and incredible tenderness, then you’re in for a treat with this Beef Shawarma Recipe. This homemade take on a beloved Middle Eastern street food features marinated steak pieces infused with a dazzling blend of spices, brightness from lemon and vinegar, and a perfect sear that locks in all that amazing taste. It’s straightforward, incredibly satisfyingly savory, and perfect for sharing with family or friends whenever you want that flavorful escape right at home.
Ingredients You’ll Need
The magic of this Beef Shawarma Recipe lies in its simple but essential ingredients. Each one plays a crucial role in building the layers of flavor, from the aromatic spices that create warmth to the acidity that tenderizes and brightens the beef. Here’s what you’ll need:
- 2 1/2 lbs strip steak: Choose a New York strip or similar, trimmed and cut to allow quick and even cooking.
- 3 Tbsp olive oil: This adds richness and helps the marinade cling to the beef perfectly.
- 1 1/2 Tbsp red vinegar: Provides tanginess that tenderizes the meat and balances the spices.
- 1 1/2 Tbsp fresh lemon juice: Adds vibrant citrus notes that brighten every bite.
- 1 Tbsp minced garlic: Fresh and pungent, it adds aromatic depth to the marinade.
- 1 1/2 tsp salt: Enhances all the other ingredients and seasons the steak perfectly.
- 1 tsp ground black pepper: Gives subtle heat and complexity.
- 1 tsp ground cumin: Adds earthiness and a warm, smoky character.
- 1 tsp ground coriander: Brings a fresh, citrusy undertone.
- 3/4 tsp paprika: For mild sweetness and vibrant color.
- 1/2 tsp ground allspice: Introduces warm spice notes reminiscent of cloves and cinnamon.
- 1/2 tsp dried oregano: Adds a herbaceous touch typical of Mediterranean flavors.
- 1/4 tsp ground cloves: Offers a deep, aromatic spiciness.
- 1/4 tsp ground cardamom: Lends a sweet, citrusy warmth.
- 1/4 tsp ground cinnamon: For a subtle hint of sweetness and complexity.
- 1/4 tsp ground ginger: A bright spice that gives just the right zing.
- 1/4 tsp ground turmeric: Provides a mild earthiness and a beautiful golden hue.
- 1/4 tsp cayenne pepper: Adjust this to your preferred heat level to give your shawarma a spicy kick.
How to Make Beef Shawarma Recipe
Step 1: Prepare the marinade
Begin by whisking together the olive oil, red vinegar, fresh lemon juice, garlic, salt, and all the warming spices in a large mixing bowl. This combination is where the bright acidity and aromatic flavors meld to create the soul of your beef shawarma.
Step 2: Marinate the steak
Add the strip steak pieces to the bowl and toss gently but thoroughly to ensure each one is generously coated. Cover and refrigerate for at least 2 hours, allowing all those layers of flavor to deeply infuse the meat. If you have time, letting it marinate up to 6 hours will make it even more tender and flavorful.
Step 3: Heat your pan
Use a well-oiled cast iron griddle or heavy skillet and heat it over medium-high heat until it’s sizzling hot. This high heat is key to getting that perfect sear, which locks in juices and creates a lovely crust.
Step 4: Cook the steak in batches
Place half of the steak pieces on the griddle in a single layer, leaving enough space so they don’t steam. Cook for about 45 to 60 seconds per side until beautifully browned and medium in the center. Transfer to a serving bowl, then repeat with the remaining pieces. The quick cooking time keeps the beef tender and juicy.
How to Serve Beef Shawarma Recipe
Garnishes
The best part about serving beef shawarma is dressing it up with fresh, vibrant toppings. Think crispy pickles, chopped parsley or cilantro, juicy tomato slices, and thinly sliced red onions. A drizzle of garlicky tahini sauce or cool yogurt-based tzatziki takes it to the next level.
Side Dishes
Shawarma is incredibly versatile when it comes to sides. You can pile it on warm pita or flatbreads for wraps, serve it over fluffy rice for a hearty plate, or even alongside roasted vegetables for a lighter, wholesome meal. A fresh tabbouleh salad always makes a wonderful refreshing companion.
Creative Ways to Present
If you want to impress or keep it casual, try layering your Beef Shawarma Recipe in a bowl with layers of rice, grilled veggies, and sauces for a beautiful shawarma bowl. Alternatively, skewer the cooked pieces for a fun appetizer or serve on mini pita bites at your next gathering.
Make Ahead and Storage
Storing Leftovers
Once cooked, your leftover Beef Shawarma can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making for delicious next-day meals or quick fixes.
Freezing
If you want to keep your beef for longer, you can freeze the cooked steak pieces in a freezer-safe bag or container for up to 3 months. Be sure to portion it out in meal-sized servings for easy thawing.
Reheating
To reheat, gently warm the beef in a skillet over medium heat until heated through, or use the microwave for convenience. Adding a splash of olive oil or a sprinkle of water helps keep the meat juicy and tender.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While strip steak works beautifully due to its tenderness, you can also use sirloin or flank steak thinly sliced. Just make sure to trim excess fat and cut the pieces evenly for consistent cooking.
How long should I marinate the beef for the best flavor?
At least 2 hours is sufficient, but marinating for up to 6 hours really lets the spices penetrate the meat, enhancing tenderness and depth of flavor. Avoid marinating much longer to prevent the acidity from breaking down the meat too much.
Is this recipe very spicy?
The heat level is quite customizable. The cayenne pepper adds a nice kick, but you can reduce it or omit it altogether for a milder version. It’s all about what suits your palate!
Can I prepare the marinade in advance?
Yes! You can mix the marinade up to a day ahead and refrigerate it. Just give it a good whisk before adding the beef to ensure all spices and liquids are well combined.
What’s the best way to get the perfect sear on the beef?
Using a very hot cast iron skillet or griddle is key. Spread the pieces out without crowding so they cook evenly and get that lovely crust. Flip quickly halfway through cooking to keep the steak juicy and tender inside.
Final Thoughts
This Beef Shawarma Recipe is a flavor-packed, fun dish that brings a taste of Middle Eastern street food right to your kitchen. Once you try this marinade and quick sear method, you’ll keep coming back to it for effortless weeknight dinners or special gatherings. Go ahead, grab those spices and steak—your next favorite meal is waiting!
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Beef Shawarma Recipe
This Beef Shawarma recipe is a homemade version of the classic Middle Eastern street food, featuring tender steak pieces marinated with vibrant acidity and warm, aromatic spices. The marinated steak is quickly seared on a hot cast iron griddle to achieve a flavorful crust while keeping the inside juicy and medium-cooked. Ideal for serving in pita bread or over rice, this dish offers a deliciously easy way to enjoy authentic shawarma at home.
- Total Time: 2 hours 32 minutes
- Yield: 6 servings
Ingredients
Beef and Marinade Ingredients
- 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 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 (adjust to taste)
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together 3 tablespoons olive oil, red vinegar, fresh lemon juice, minced garlic, salt, black pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper until well combined.
- Marinate the steak: Add the cut steak pieces into the bowl with the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover the bowl and refrigerate for 2 to 6 hours to allow flavors to develop.
- Heat the griddle: Lightly oil a cast iron griddle and heat it over medium-high for several minutes until very hot. Turn on your kitchen exhaust fan to manage smoke.
- Cook the steak – first batch: Quickly add half of the marinated steak pieces onto the griddle, spreading them out in a single layer with space between pieces to avoid overcrowding. Let cook undisturbed for 45 to 60 seconds until the bottom is browned.
- Flip and finish cooking the first batch: Turn the steak pieces quickly and cook for another 45 to 60 seconds until medium doneness in the center. Transfer cooked steak to a serving bowl.
- Cook the steak – second batch: Repeat the cooking process with the remaining steak pieces on the griddle using the same timing to ensure even cooking.
- Serve: Enjoy the beef shawarma sliced and served plain, or serve over rice or inside pita bread with your favorite toppings such as garlic sauce, tahini, pickles, tomatoes, and fresh herbs.
Notes
- Marinate for at least 2 hours, but you can extend up to 6 hours for more intense flavor.
- Use a cast iron griddle or heavy skillet for even heat and best searing results.
- Adjust cayenne pepper to your preferred level of heat.
- Serve with traditional Middle Eastern accompaniments like garlic sauce, tahini, pickled vegetables, or fresh salad.
- Make sure not to overcrowd the pan during cooking to achieve a good sear.
- Prep Time: 30 minutes
- Cook Time: 2 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
