Beef Shawarma Per (lb) Recipe

Name: Albaraka Mediterranean Market and Grills Beef Shawarma Per (lb) Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 1 lb boneless beef (chuck or round), thinly sliced; 0.25 cups plain yogurt; 2 tbs olive oil; 2 tbs lemon juice; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground turmeric; 0.25 tsp ground allspice; 0.125 tsp ground cinnamon; 0.5 tsp ground black pepper; 0.75 tsp kosher salt; 0.25 tsp crushed red pepper flakes (optional); 1 tbs neutral oil for pan (vegetable or canola); 0.5 tbs butter (optional, for finish); 1 tbs fresh parsley, chopped (for garnish); 2 pieces lemon wedges (to serve)

Inspired by Albaraka Mediterranean Market and Grill

Time2h 30m

Serves2

Beef Shawarma is a Middle-eastern dish made with cuts. This is beef only. (NOT A SANDWICH)

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Ingredients

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Beef Marinade

1 lb boneless beef (chuck or round), thinly sliced

1/4 cups plain yogurt

2 tbs olive oil

2 tbs ReaLemon lemon juice

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp Ground turmeric

1/4 tsp ground allspice

1/8 tsp Ground cinnamon

1/2 tsp ground black pepper

3/4 tsp kosher salt

1/4 tsp crushed red pepper flakes (optional)

Cooking / Finishing

1 tbs neutral oil for pan (vegetable or canola)

1/2 tbs butter (optional, for finish)

1 tbs Fresh parsley, chopped (for garnish)

2 pieces lemon wedges (to serve)

Method

Beef Marinade

Prepare beef

If not already thinly sliced, partially freeze the beef for 20–30 minutes until firm, then slice across the grain into 1/8–1/4 inch (3–6 mm) strips. This helps the meat cook quickly and become tender.

In a large bowl, combine 0.25 cups plain yogurt, 2 tbs olive oil, 2 tbs lemon juice, and 2 tsp minced garlic. Whisk until smooth.

Add spices to the yogurt mixture: 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 0.5 tsp turmeric, 0.25 tsp allspice, 0.125 tsp cinnamon, 0.5 tsp black pepper, 0.75 tsp kosher salt, and 0.25 tsp crushed red pepper flakes if using. Stir to form a uniform marinade.

Add 1 lb thinly sliced beef to the bowl. Use your hands or a spoon to toss the beef so every piece is evenly coated in the marinade. Cover the bowl tightly and refrigerate for at least 2 hours, ideally 6–12 hours. For best flavor, marinate up to 24 hours but no longer than 36 hours.

Cooking / Finishing

Remove marinated beef from the refrigerator 20–30 minutes before cooking to take the chill off; this helps the meat cook more evenly.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 1 tbs neutral oil and swirl to coat the pan.

Add the marinated beef in a single layer as much as will comfortably fit without crowding (work in 1–2 batches if necessary). Spread strips evenly and let them sear undisturbed for 1–2 minutes to develop color.

Stir or toss the beef and continue cooking, stirring occasionally, until strips are browned and cooked through, about 3–5 more minutes depending on thickness. Total cook time per batch should be 4–7 minutes. Avoid overcooking to keep meat tender.

If you cooked in batches, return all cooked beef to the pan, reduce heat to medium-low, add 0.5 tbs butter (optional) and toss briefly to glaze the meat, about 30–60 seconds.

Taste and adjust seasoning with a pinch of salt or a squeeze of lemon juice if desired. Transfer to a serving dish.

Garnish with 1 tbs chopped fresh parsley and serve with lemon wedges alongside. Shawarma can be served hot as a plated entree (not in bread) with sides like rice, salad, or pickles.