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Beef Shawarma

5 from 1 vote
Print Recipe
Course: Dinner, Entree, Lunch, Main
Cuisine: Mediterranean
Keyword: Beef, Beef Shawarma, Chicken Marinade, Grill, Grilled, Kamado Joe, Naan, Shawarma, tabbouleh, Tzatziki
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
Grilled beef with the warmth of the toasted spices served with tzatziki and tabouleh salad.
What a Delicious Combination!
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Recipe Multiplier

  • 2 lbs Flank Steak
  • ½ cup Plain Yogurt
  • 2 tbsp Lemon Juice
  • 1 tbsp Red Wine Vinegar
  • ½ tbsp Paprika
  • 1 tsp Cumin
  • 1 tsp Granulated Garlic
  • 1 tsp Chili Powder
  • 1 tsp Corriander
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Turmeric
  • ½ tsp Cinnamon
  • ½ tsp Cardamom

Instructions

  • Trim the fat and silver skin from Flank Steak
  • Slice the Flank Steak into 2-3" wide strips the same direction as the grain. Place the steak aside to add to marinade.
  • In a bowl, combine the remaining ingredients.
  • Add the Flank Steak to the marinade. Marinate 12-24 hours
  • When ready to grill, heat your grill to high. Sear the Flank Steak to get a nice char on the outside.
    Move the steak to a cooler area on the grill or adjust the heat to cook to the desired temperature. 130° for medium rare.
    Let the steak rest for 15 minutes after cooking. Slice against the grain into 2-3" wide pieces by ⅛ - ¼" thick.
  • Wrap the beef in a Pita, add some Tzatziki & Tabouleh.
    Enjoy!

Video

https://culinaryseasons.com/wp-content/uploads/2023/01/IMG_0023.mov

Notes

  • In this recipe the Shawarma was cooked over charcoal on a Kamado Joe.
  • This would work well on a gas grill. Getting a char on the steak is what you are looking for, the char adds to the flavor of the marinade.
  • Letting the steak rest for 10-15 min will retain the juices.
  • When slicing, cut against the grain in ⅛ - ¼" slices.
  • This is a great size for putting in a pita.