Beef Shawarma

Name: Beef Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 pounds of flank steak; 1/4 cup olive oil; 1/4 cup white wine vinegar ({or you can use apple cider vinegar}); Juice of two lemons; 2 tablespoons shawarma seasoning mix (see below); 4 garlic cloves (minced); 1/2 of a sweet onion (chopped); 1/2 teaspoon sea salt; 1 teaspoon cumin; 1 teaspoon coriander; 1 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon turmeric; 1/4 teaspoon onion powder; 1/4 teaspoon allSpice; 1/4 teaspoon cinnamon; 1/4 teaspoon black pepper; 1 cup tahini paste {otherwise known as sesame paste}; 1/4 cup water {add more for consistency}; Juice of 2 lemons; 4 garlic cloves (minced); 1/4 teaspoon salt; Dash of pepper

Beef Shawarma is perfect to use in pita sandwiches, hummus bowls or on its own. Flank steak is marinated in a shawarma seasoning mix and grilled to perfection.

Prep15 min
Cook30 min
Total45 min
Makes6 servings
Calories559

Ingredients

6 servings

2 pounds of flank steak

For the marinade:

1/4 cup olive oil
1/4 cup white wine vinegar ({or you can use apple cider vinegar})
Juice of two lemons
2 tablespoons shawarma seasoning mix (see below)
4 garlic cloves (minced)
1/2 of a sweet onion (chopped)
1/2 teaspoon sea salt

For the shawarma seasoning mix:

1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon allSpice
1/4 teaspoon cinnamon
1/4 teaspoon black pepper

For the tahini sauce:

1 cup tahini paste {otherwise known as sesame paste}
1/4 cup water {add more for consistency}
Juice of 2 lemons
4 garlic cloves (minced)
1/4 teaspoon salt
Dash of pepper

Method

1
Create the shawarma seasoning by mixing the cumin, coriander, garlic powder, paprika, turmeric, onion powder, AllSpice, cinnamon, and black pepper in a mason jar or small container. Set aside.
2
In a mason jar or small container combine the ingredients for the tahini sauce: tahini paste, water, lemon juice, garlic, salt and pepper.
3
In a large gallon ziploack or a large plastic or glass tupperware container place the flank steak. In a medium mixing bowl combine the olive oil, vinegar, lemon juice, shawarma seasoning mix, garlic, onion and salt. Whisk until combine.
4
Pour the marinade over the beef and zip the top or close the container. Shake the beef and marinate together until the steak is coated. Refrigerate for two hours {do not marinate longer due to the acid in the lemon juice-see notes for explanation}.
5
When you are ready to grill pull the flank steak out of the fridge and set on the counter to come to room temperature.
6
Preheat your grill for direct heat grilling at 450 degrees F. Grill the steak for 4-5 minutes per side, or until an internal thermometer reads 125-130°F internal temperature for medium rare.
7
Remove the steak from the grill to a cutting board and allow to rest for 5 minutes. Slice thinly across the grain. Serve in pita wraps, hummus or rice bowls with the tahini sauce.

Notes

Because this marinade contains lemon juice, marinate for no more than 2 hours. Marinades with citrus should be limited to 2 hours or less, since foods left longer can change color and texture. To marinate overnight, leave the lemon juice out and add it fresh before cooking. Total time reflects active prep and cook time only; add 2 hours for marinating. Best cuts for beef shawarma: flank steak, ribeye, sirloin, or top round. Tougher cuts benefit from a slightly longer marinate to help break down the fibers. Cook on the grill, in a skillet, in the oven, or in the air fryer: Skillet: medium-high heat, a few minutes per side Oven: 400°F for 20 to 25 minutes, then broil a few minutes for char Air fryer: 375°F for 10 to 15 minutes, shaking halfway Slice against the grain into thin strips to keep the meat tender.