Mediterranean Beef Shawarma
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.
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.