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
