The perfect beef shawarma marinade! This recipe has gone through a lot of tests and trials to get here. It’s seasoned so well to be juicy, tangy, and full of spice (not the hot kind).
This recipe will work with just about any meat but flap steak is great for beef shawarma since it has little crevices for the marinade to sit in. You can always season it, let it sit for 30 minutes to an hour, and it’ll be delicious but if you can marinade it over night, it makes a huge difference.
We served it in tortillas with garlic spread (toum), sliced pickles, and sliced tomatoes. With the leftover beef juices, I used it to brush the rolled tortillas and get it crispy on a pan. Serve with pomegranate molasses and extra toum. To make it arabi style, slice into small rolls like sushi! Highly recommend serving with some fries too.
Beef Shawarma Marinade
Ingredients
- 2 pounds flap steak
- 6 tablespoons olive oil
- 1 1/2 large lemon, juiced
- 2 tablespoons allspice
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 1/2 to 2 teaspoons salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon sumac
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- dash of cinnamon
Instructions
- Slice the flap steak into thin small slices. Transfer into a bowl.
- Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinade the steak. Cover and place in the fridge to season from 30 minutes up to overnight.
- Heat a oiled skillet or pan over high heat. Add the meat. Cook just until all redness is gone and the beef turns a dark brown color. Take off the heat.
- Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla. It’s delicious in everything!
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