Beef Shawarma Marinade

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).
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Beef Shawarma Marinade

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

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).

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).

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

  1. Slice the flap steak into thin small slices. Transfer into a bowl.
  2. 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.
  3. 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.
  4. Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla. It's delicious in everything!

WHAT DO YOU THINK OF THIS RECIPE?

Rate + Review

big thanks from sydney Australia so easy to cook a big batch and have it as a back up meal throughout the week when you haven’t cooked anything else. all that’s needed is lebanese bread garlic sauce and pickles to make a very quick wrap for you and the family

Can you make chicken shawarma with the same tecipe?

Yes. I also add a cup of Greek yogurt & tbs of cardamon & serve it with steak fries..

This was a hit. I served it with turmeric rice and made a tahini sauce — adding this to my rotation. 🙂

delicious! i don’t cook very often but it was super easy to make and tasted incredible

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