Description
This Beef Shawarma recipe features tender, marinated strips of beef infused with a fragrant blend of Middle Eastern spices, grilled to perfection and served with fresh vegetables and your choice of garlic or tahini sauce on warm pita bread. Perfect for a flavorful and satisfying meal that brings vibrant, aromatic flavors from the Levant directly to your table.
Ingredients
Scale
Beef Shawarma Marinade
- 2 pounds Beef (flank steak, sirloin, or ribeye)
- 1/4 cup Olive oil
- 1/4 cup Plain yogurt
- 4 cloves Garlic, minced
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 1 tablespoon Paprika
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Lemon juice
- 1 tablespoon Ground turmeric
- 1 teaspoon Cayenne pepper (optional)
For Serving
- 1 package Pita bread or flatbreads
- 1 cup Fresh vegetables (lettuce, tomatoes, cucumbers, red onions)
- 1 cup Garlic sauce or tahini sauce
Instructions
- Prepare the Marinade: In a large bowl, combine olive oil, plain yogurt, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground black pepper, salt, lemon juice, ground turmeric, and cayenne pepper (if using). Mix thoroughly to create a well-blended marinade.
- Marinate the Beef: Slice the beef thinly against the grain into approximately 1/4 inch thick strips. Add the sliced beef to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
- Preheat Cooking Surface: Preheat your grill to medium-high heat or your oven to 400°F (200°C). Alternatively, if using a skillet, heat it over medium-high heat with a splash of olive oil to prevent sticking.
- Prepare Beef for Cooking: Remove the beef strips from the marinade, letting any excess drip off. If grilling, thread the beef strips onto skewers for easy handling.
- Cook the Beef: Grill the beef strips for 5-7 minutes, turning occasionally until cooked to your preferred level of doneness. If roasting in the oven, arrange the strips in a single layer on a baking sheet and roast for 15-20 minutes, flipping halfway through to ensure even cooking.
- Rest the Meat: Once cooked, allow the beef to rest for a few minutes. This helps the juices redistribute within the meat, ensuring tender and juicy results. Then slice into thin strips if necessary.
- Prepare Toppings: Chop fresh vegetables like lettuce, tomatoes, cucumbers, and red onions. Prepare your preferred sauces such as garlic or tahini sauce for serving.
- Assemble and Serve: Warm the pita or flatbreads. Layer them with the cooked beef strips, fresh vegetables, and drizzle with your chosen sauce. Serve immediately and enjoy the deliciously spiced, tender beef shawarma.
Notes
- For best results, marinate the beef overnight to maximize flavor and tenderness.
- If using wooden skewers on the grill, soak them in water for at least 30 minutes to prevent burning.
- You can substitute beef with lamb or chicken if preferred, adjusting cooking times accordingly.
- Adjust the cayenne pepper quantity based on your spice tolerance.
- Leftover beef shawarma can be refrigerated for up to 3 days and reheated gently before serving.
- Serve with additional toppings like pickles or fresh herbs for enhanced flavor.
