Beef Shawarma Plate Recipe

Prep and marinate

Trim excess fat from the steak and slice across the grain into very thin strips (about 1/8–1/4" thick). In a bowl combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, allspice, black pepper and kosher salt. Whisk until smooth.

Add the sliced beef to the marinade and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 3–6 hours or overnight for best flavor.

Cook the beef

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon olive oil (from Sauces & Toppings) and swirl to coat. Shake off excess marinade from the beef and add in a single layer (cook in batches if needed to avoid crowding). Sear 2–3 minutes without stirring to develop color, then toss and cook another 1–2 minutes until just cooked through and edges are slightly crisp. Remove to a plate and keep warm. Repeat with remaining beef. Taste and adjust seasoning with a pinch of salt if needed.

Prepare rice and vegetables

If rice is not already warm, heat 3 cups cooked basmati rice in a saucepan with a splash of water over low heat, covered, stirring occasionally until hot. Meanwhile, toss mixed greens with a light drizzle of olive oil and a pinch of salt in a bowl. Combine diced tomato and cucumber in a small bowl and set aside. Thinly slice red onion and rinse briefly under cold water if you prefer a milder taste; drain well.

Assemble each plate: spoon about 3/4 cup warm rice onto one side of the plate, place a small mound of dressed mixed greens, add a scoop of tomato-cucumber mix, a few pickled turnips (or pickles), and sprinkle chopped parsley over vegetables.

Arrange the cooked shawarma beef on the plate alongside the rice and salad. Garnish with a lemon wedge.

Prepare sauces (if making homemade)

Tahini sauce: whisk 1/3 cup tahini with 2–3 tbs water, 1 tbs lemon juice, 1 small crushed garlic clove and a pinch of salt until smooth and pourable. Garlic yogurt sauce: mix 1/2 cup plain yogurt or labneh with 1 small minced garlic clove, 1 tbs lemon juice, 1 tbs olive oil, salt and pepper to taste; stir until smooth.

Drizzle 1–2 tablespoons of tahini sauce and 1–2 tablespoons of garlic yogurt over the beef and salad on each plate. Sprinkle a pinch of sumac over the beef and salads for a lemony finish. Serve extra sauces on the side.