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Beef Shawarma

Beef Shawarma

This Beef Shawarma recipe captures bold flavors with tender meat wrapped in pita, perfect for dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 2 pounds beef sirloin or flank steak choose a cut with good marbling for a juicier result.
  • 1/4 cup olive oil adds richness and helps the spices stick.
  • 3 cloves garlic, minced enhances depth and aroma in the marinade.
  • 1 tablespoon ground cumin brings a warm, earthy flavor characteristic of shawarma.
  • 1 tablespoon ground coriander complements the cumin and adds a citrusy note.
  • 1 teaspoon smoked paprika gives a subtle smokiness reminiscent of street food.
  • 1 teaspoon ground cinnamon balances the spices with a hint of sweetness.
  • Salt and pepper to taste essential for enhancing all the flavors in your Beef Shawarma.
For Serving
  • Pita bread or flatbreads perfect for wrapping the juicy meat and fresh toppings.
  • Fresh vegetables (lettuce, tomatoes, cucumbers) add crunch and freshness to each bite.
  • Tzatziki or garlic sauce drizzle these zesty sauces over your Beef Shawarma for extra flavor.
  • Pickled vegetables (optional) optional, but adds a tangy contrast that complements the savory meat.

Equipment

  • Grill
  • Oven
  • large bowl
  • Knife

Method
 

Marinade Preparation
  1. In a large bowl, combine olive oil, minced garlic, cumin, coriander, smoked paprika, cinnamon, lemon juice, salt, and pepper. Whisk until well blended.
  2. Add the beef sirloin or flank steak into the marinade, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Cooking
  1. Preheat your grill to medium-high heat or your oven to 400°F (200°C). This ensures a perfect sear and locks in the juices and flavors.
  2. Grill the marinated beef for about 5-7 minutes per side, or until cooked to your desired doneness. For oven cooking, roast for approximately 20 minutes, flipping halfway.
  3. Remove the beef from heat and let it rest for 5 minutes. This helps the juices redistribute, ensuring every bite is tender and juicy.
  4. Using a sharp knife, slice the beef thinly against the grain. Aim for about 1/2-inch thick slices for optimal tenderness and flavor.
  5. Place the sliced beef in warm pita or flatbreads. Top with fresh veggies, tzatziki or garlic sauce, and pickled vegetables if you’re using them.
  6. Enjoy your Beef Shawarma fresh and warm, served with your favorite sides or alone as a delightful snack!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For the best Beef Shawarma, always marinate your meat for at least one hour or ideally overnight to deepen the flavors. Avoid crowding the grill or baking tray to allow the beef to sear properly, creating a delicious crust. When slicing the beef, make sure to cut against the grain to ensure juicy and tender pieces. For perfect cooking, use a meat thermometer to check that the thickest part of the beef reaches 145°F (63°C) for medium-rare doneness.

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