Beef Shawarma Recipe

Large wooden bowl full of yellow rice and beef shawarma meat with tzatziki sauce on top and a wood inlay fork, ready to eat. The skillet with the rest of the meat is in the background.

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This easy beef shawarma recipe features a simple marinade that is otherwordly flavorful which also helps to tenderize the meat! We simply cook the marinated meat to perfection in a skillet for an incredible main dish. Serve it over rice or with warm pita bread and veggies for a shawarma wrap.

Prep Time20

Cook Time20

Total Time40

Course: Main Dishes

Cuisine: American, Mediterranean

Keyword: beef recipes, beef shawarma, Mediterranean food, Middle Eastern Food, Turkish Food

Servings: Servings

Calories: 476kcal

Author: Julia Mueller

Ingredients

2 lbs sirloin steak cut into strips*
⅓ cup avocado oil
¼ cup white wine vinegar
2 Tbsp fresh lemon juice
4 cloves garlic minced
1 medium-sized yellow onion cut into slices
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground turmeric
½ tsp ground cardamom optional
¼ tsp ground cloves
1 tsp sea salt to taste

Instructions

Cut the steak into thin strips and transfer to a large mixing bowl with the onion. Mix all of the ingredients for the marinade (the rest of the ingredients) in a bowl or measuring cup. Pour into the bowl with the thin slices of steak and use a wooden spoon or tongs to toss everything together. Cover with plastic wrap and marinate for at least 20 minutes, ideally several hours.
When you’re ready to cook, heat a large cast iron skillet over high heat. I recommend using a 12-inch cast iron skillet and cooking the meat in one batch. If you’re using a 10-inch, you’ll need to cook in two batches.
Transfer all of the beef, including the marinade to the skillet. Stir occasionally and cook until much of the liquid has evaporated, the onions have softened, and the beef is golden brown and crispy, about 10 to 15 minutes.
Stir in the sea salt and taste the meat for flavor. Add more salt and black pepper to your personal taste.

Notes

*Or flank steak, skirt steak, ribeye, or NY strip steak.

Note: I cook all of the meat together rather than cooking it in a single layer for maximum flavor. I find this preserves the flavor because it allows all of the juices to stay with the meat. Nevertheless, for crispy beef with irresistible charred edges, feel free to cook small amounts in a single layer a little bit at a time.

Nutrition