Tender Beef Shawarma (Quick Stovetop Method)
Homemade tender beef shawarma is perfect in wraps with tahini sauce, and it only needs a few ingredients to make!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 lbs flank or skirt steak
- 1 small onion
- 3 garlic cloves (crushed)
- 1 lemon (juiced)
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon allspice
- 1/2 teaspoon clove, ground
- 1/2 teaspoon cardamom, ground
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Tahini Sauce
- Pita breads for wraps
- Sliced tomatoes
- Sliced cucumbers
- Parsley
- Pickles
Instructions
- 1
Start by mixing together all the spices, along with the lemon juice and crushed garlic cloves.
- 2
Cut the flank steak to thin strips, ensuring you cut against the grain.
- 3
Thinly slice the onions.
- 4
Place the flank steak in a bowl and pour the marinade on top, along with the onions. Cover tightly and marinate in the fridge for 2 hours.
- 5
Remove the shawarma from the fridge 1 hour before cooking.
- 6
Prepare the tahini sauce (see notes) and the sliced vegetables for serving with sandwiches.
- 7
Heat a cast iron skillet on medium high heat. Working in batches, and using tongs, add a few pieces of the shawarma on the hot pan, spreading them as much as you can. You can add the onions too.
- 8
Cook for 3-4 minutes on each side until a sear and caramelization is achieved on each side. Remove from the pan and rest for a few minutes.
- 9
Serve the beef shawarma in sandwiches, drizzled with the tahini sauce and along with your vegetables.