Beef Shawarma with Spiced Marinade Recipe

Ingredients

Beef and Marinade

• 2 1/2 lbs strip steak (such as New York), trimmed of excess fat, cut into 1 1/2 inches pieces that are 1/4-inch thick
• 3 Tbsp olive oil, plus more for griddle
• 1 1/2 Tbsp red wine vinegar
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp minced garlic (3 cloves)
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp paprika
• 1/2 tsp ground allspice
• 1/2 tsp dried oregano
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne pepper

Instructions

1. In a large mixing bowl, whisk together 3 Tbsp olive oil, red wine vinegar, lemon juice, minced garlic, salt, ground black pepper, ground cumin, ground coriander, paprika, allspice, dried oregano, ground cloves, cardamom, cinnamon, ginger, turmeric, and cayenne pepper until well combined.
2. Add the strip steak pieces to the marinade and toss well to evenly coat all pieces. Cover the bowl with plastic wrap and refrigerate for 2 to 6 hours to allow flavors to develop.
3. Preheat a lightly oiled cast iron griddle or heavy skillet over medium-high heat for several minutes. Turn on exhaust fan to manage smoke.
4. Quickly add half of the marinated steak pieces to the hot griddle, arranging them in a single layer with space between pieces. Cook for 45 to 60 seconds without disturbing until the bottom is browned.
5. Quickly turn the steak pieces over and continue cooking for another 45 to 60 seconds until the steak is medium in the center. Transfer the cooked steak to a serving bowl.
6. Repeat the cooking process with the remaining half of the steak pieces following the same steps.
7. Serve the beef shawarma plain, over cooked rice, or wrapped in pita bread with your favorite toppings such as lettuce, tomatoes, red onions, pickles, and sauces like tahini or tzatziki.

Notes

• Prime sirloin or flank steak can be used as an alternative, though flank steak may be less tender.
• If fresh lemon juice is unavailable, omit it and use a total of 3 Tbsp red wine vinegar for the marinade.
• Do not overcrowd the griddle to ensure quick, even cooking and good browning.
• Adjust cayenne pepper according to desired spice level.
• Marinating for at least 2 hours is recommended for best flavor; up to 6 hours is optimal.