Beef Shawarma

Skirt steak marinated in a balanced homemade shawarma seasoning and grilled until slightly charred yet still juicy... yeah, you’re going to love this recipe.

Course Dinner

Cuisine Middle Eastern

Keyword Beef, Grilled, Summer Grilling

Prep Time 10

Cook Time 10

Marinating Time 45

Total Time 1 5

Servings people

Calories 364kcal

Equipment

Grill

Ingredients

2 lbs skirt steak
3 tbsp olive oil

Shawarma Seasoning

1 tsp turmeric
2 tsp onion powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp Spanish paprika
1 tsp sweet paprika
1 tsp cayenne pepper
½ tsp allspice
½ tsp dried oregano
¼ tsp ground cardamom
1/2 tsp chili flakes

Instructions

Prep the skirt steak: cut it into 7–8 inch pieces and remove any excess silver skin.
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). Place the steak in a large bowl. Add 3 tablespoons of olive oil and the spice mixture. Toss to coat throughly.
Cover with plastic wrap and marinate for 45 minutes on the counter, or for several hours to overnight in the refrigerator.
When ready to cook, preheat the grill to 450℉-500℉.
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.
Slice against the grain on a bias. Serve over hummus, grains, or in a pita.

Nutrition