Beef Shawarma

Truth be told, Ive never been able to find a GOOD beef shawarma. their either dry (because the cut was not ideal) or too heavily seasoned (the seasoning becomes cakey instead of sinking into the meat. So I decided one day, after perfecting my Oven Roasted chicken shawarma– i was going to make a beef version. This grilled beef shawarma is what you want from the dish: perfectly balanced in swasoning, a bit of char, and if you follow the directions, of so juicy.

What You’ll Need For Beef Shawarma

• Skirt Steak – Ah, one of my favorite cuts. Not only does skirt steak cook in record time but it has a great balance of fat, which the marinade needs to come together. Leaner cuts such as flank and London broil aren’t ideal, and fattier cuts such as rib eye don’t have the same surface area as skirt steak.
• Turmeric
• Cumin
• Coriander
• Cardamon – ground, not pods.
• Smoked Paprika
• Sweet Paprika – If the bottle doesn’t say sweet it is safe to assume it is sweet (unless it says smoked or hot)
• Oregano
• Onion Powder
• All Spice
• Cayenne Pepper

Tools Needed

• Grill or Grill Pan – Grill is ideal here to impart char and flavor. If you don’t have a grill or are making this in the dead of winter (never stopped me before) then you can use a cast iron grill pan inside.

How To Make Beef Shawarma

1. Prep the Steak- If you got your piece of meat from a butcher, you should be good to go. If you bought it from the market, you may need to do a little prep. Skirt steak has a tough, fibrous membrane called “silver skin.” While your average supermarket might trim some of this off, chances are you’ll still have a bit left to remove at home.

Using a sharp knife, slip the blade under the tough white(ish) membrane of the silver skin and slice parallel to the meat to cut it off. Try to preserve as much of the meat as you can. If you cut off a little meat, that’s okay—it happens. There is a difference between fat and silver skin; the end product should look more red than white.

2. Marinate the Steak- In a small bowl, combine the shawarma spices (turmeric, cumin, coriander, cardamom, smoked paprika, sweet paprika, oregano, onion powder, allspice, cayenne pepper, and chili flakes). Cut the skirt steak into manageable lengths, about 7–8 inches, and place it in a large bowl. Add 3 tablespoons of olive oil and the spice mixture.

Mix thoroughly with tongs or gloved hands (turmeric will stain) until the meat is evenly coated. Cover with plastic wrap and marinate for 30 minutes on the counter, or for several hours to overnight in the refrigerator.

3. Grill & Cut- When ready to cook, preheat the grill to 450–500°F. Once hot, place the steak directly on the clean grates. Close the grill and cook for 3 minutes, then flip and cook for another 3 minutes. Remove from the grill and let the meat rest for 10 minutes before slicing.

To cut the meat you are going to locate the grain, and cut against it (opposite direction) on a bias (diagnal). For skirt steak you usually have to cu the long pieces into even shorter pieces then cut. (see image)

Recipe Video

How to Serve Beef Shawarma

Beef shawarma is perfect for building a bowl, and what better base than my Creamy Homemade Hummus? Top it with a fresh cucumber, tomato, and red onion salad dressed with a generous pinch of salt, olive oil, lemon juice, and a touch of sumac (if you have it). Another great option is to pair it with my Vermicelli Rice to make the bowl even heartier.

Red Cabbage Salad, Tabbouleh Salad, & Za’atar Roasted Carrots are other great side dishes that compliment the shawarma beef.

Frequently Asked Questions

Storing/Reheating

Beef Shawarma is best served fresh. Leftovers can be stored in an airtight container in the fridge for 3-4 days. When ready to re-heat, place desired amount in a 350F oven or toaster oven cook for 7-10 minutes until warmed throughout.