Looking for a delicious meal that won’t have you spending all day in the kitchen? Try this delicious Mediterranean Beef Shawarma. It’s packed with flavor and will leave you wanting seconds.
I promise you guys are going to love this Beef Shawarma dish. It’s gluten-free and so easy to make. With summer coming up, you can even switch up your traditional grilled steaks with this grilled beef and you and your family won’t be disappointed.
Mediterranean food runs in my veins and this dish was sure a hit with my family. I grew up eating shawarma and am so glad to have created a recipe that reminds me of my grandmother. Enjoy this one.
Here’s what you need
- beef flap steak
- avocado oil
- onion powder
- cumin
- coriander
- turmeric
- salt
- pepper
- sumac
- ground clove
- cinnamon
- cardamom
- lemon
- onion
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Other Recipes You May Enjoy
- Chickpea Shawarma Bowl
- Sheet Pan Chicken Shawarma
- Grilled Beef Kofta
- Armenian Salad
- Roasted Garlic and Thyme Tomatoes
- Chicken Shawarma with Garlic Sauce
- Beet and Fennel Salad with Vegan Whipped Feta
I hope you give this tasty dish a try. If you do, let me know what you think by commenting below!
Mediterranean Beef Shawarma
Mediterranean Beef Shawarma
Ingredients
- 1¾ lbs beef flap steak cut very thinly against the grain into bite-size pieces
- 1/4 cup avocado oil plus 2 tbsp for cooking
- 1/4 cup white wine vinegar
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sumac
- 1/2 tsp ground clove
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1 lemon juiced
- 1/2 yellow onion sliced
- CUCUMBER SALAD
- 1 head of romaine chopped
- 1 cucumber diced
- 1 cup cherry tomatoes quartered
- 1/3 cup diced red onions
- 1/2 bunch curly parsley minced
- 1 lemon juiced
- 3 tbsp olive oil
- 1/2 tsp sumac
- salt and pepper to taste
- TO SERVE:
- hummus
- tzatziki
- cucumber
- tahini
Instructions
- In a large ziplock bag, add all the ingredients (EXCEPT the 2 tbsp avocado oil) and mix well. Let it sit for at least 15 minutes or up to 24 hours in the refrigerator.
- To make the salad, mix all the ingredients together and set aside.
- In a cast iron skillet, heat the 2 tbsp of avocado oil on medium heat. Then add the beef evenly to the skillet. You may have to do this in batches. Cook for about 4-5 minutes per side.
- To the plate, add a smear of hummus on the plate. Then top with the beef shawarma. I served mine with a cucumber tomato salad, store-bought tzatziki, tahini sauce, and roasted potatoes.
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