Shawarma is one of the most recognizable ethnic foods that follows closely behind Hummus in popularity served in Middle Eastern restaurants around the world.
Shawarma can be made with lamb, beef or chicken marinated with a blend of spices, red wine vinegar, olive oil and layered on a vertical spit where left to cook slowly for hours at restaurants. The meat is then thinly shaved and served on a platter or wrapped in pita bread with Garlic Sauce or Hummus, tomatoes and pickles.
My homemade Beef Shawarma is made with five ingredients in a skillet and doesn’t require a spit or hours of cooking.
The star ingredients is the aromatic blend of shawarma spices used in the marinade that lends an amazing taste to the meat. I chose sirloin chip steaks because it’s not thick and is easily cut into thin strip. The thinly cut strips of chip steaks will also absorb the marinade quicker and cook much faster than thick beef. But you can use any choice of beef keeping in mind thicker means longer cooking time. The meat can be marinated in as little as 20-30 minutes, cooked quickly in a skillet and served in a platter with your favorite sides or wrapped in pita bread.
Give my simple and delicious Beef Shawarma recipe a try.
- 2 pounds sirloin chip steaks (see note)
- 2 tablespoons plus 1 teaspoon shawarma spices*
- 1 teaspoon kosher salt
- ⅓ cup plus 2 tablespoons red wine vinegar
- ⅓ cup plus 2 tablespoons olive oil
- Thinly slice each piece of steak by folding it 3 times onto itself and place sliced steak in a glass bowl.
- Add shawarma spices, salt, red wine vinegar and olive oil. Cover and place in fridge to marinate for 20-30 minutes.
- Heat a large skillet over medium heat and sauté steak strip stirring occasionally until cooked thoroughly.
- Transfer to a serving plate and serve with Hummus, pita bread and a plate of cut tomatoes, olives and pickles.