There is nothing quite like a good shawarma sandwich. It is one of favorite ramadan meals, as all the little sides make great leftovers! Like many home cooks, I don’t have a giant shawarma spit in my kitchen, so this recipe includes skillet cooking method for the beef shawarma.
The Spice is Right
For me, the shawarma spice blend is key. To save time, I often make a large batch of the spice mix by tripling the measurements and then storing in a jar. I use the private selection ground cumin , coriander, and garlic
Another important aspect of the shawarma are the fixings and condiments. I include a red onion and sumac salad, pickled turnips and a tahini sauce called taratour recipes in addition to the beef recipe. To me, these are just as important as the beef itself.
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- Beef Shawarma
- 2 pounds Crescent Foods Angus Beef steaks, very thinly sliced
- 3/4 cup white vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon 7 spice
- 1 tablespoon Private Selection Ground Cumin
- 1 tablespoon Private Selection ground coriander
- 2 teaspoons Private Selection garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Diamond Crystal kosher salt (half this amount if using table salt)
- 2 teaspoons Hungarian paprika
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon Private Selection ground cinnamon
- Tahini Sauce
- 3 tablespoons tahini
- 1/4 cup warm water
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated fine
- 1/2 teaspoon kosher salt
- Red Onion Sumac Salad
- 1 large red onion, sliced thin
- 1/2 cup flat leaf parsley
- 1 teaspoon Sumac
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- For Serving
- Pita Bread
- Pickled Turnips
- In a large bowl, combine your spices with vinegar and olive oil. Add in the flank steak and toss to combine. Allow to marinate in the fridge for a minimum of 4 hours and as long as overnight.
- Before cooking, bring to room temperature.
- In a large skillet, add 3 tablespoons olive oil and the marinated steak. Cook for 6-8 minutes, until cooked thru and tender.
- Combine ingredients until smooth
- Add an additional tablespoon warm water if needed
- In a small bowl, combine the red onion, parsley leaves. In a small bowl, whisk together the lemon juice, olive oil, sumac and salt. Pour over the onions and toss until evenly coated.
- Lay your pita bread flat and layer shawarma, red onion salad, pickled turnips, tomatoes, and drizzle with tahini. Roll the pita up and grill slightly, if desired. Enjoy!
Make this Recipe? I’d love to see! Please tag me using #CreateAmandasPlate @AmandasPlate!
Xoxo & Happy Ramadan!