Pan-Seared Beef Shawarma with Warm Spices
Middle Eastern-inspired beef shawarma made without a traditional spit, using a marinade of warm spices, garlic, lemon, and vinegar. Thin-sliced flank steak gets seared in a hot pan for a quick weeknight dinner with complex flavor. Serve in pita with hummus and fresh herbs for an authentic, casual meal that delivers restaurant-quality results at home.
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon ginger
- ½ teaspoon clove
- 2 pounds flank steak, sliced thinly against the grain
- pita bread(optional)naan or flatbread1:1none
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- hummus(optional)
- parsley, fresh(optional)
Instructions
- 1
Combine olive oil, red wine vinegar, lemon juice, minced garlic, salt, black pepper, turmeric, cinnamon, paprika, cumin, coriander, ginger, and clove in a large bowl and mix well.
- 2
Add sliced steak to the marinade and toss until fully coated.
- 3
Marinate at room temperature for 30 minutes.
- 4
Heat a large pan over medium-high heat.
- 5
Add steak and cook until seared, about 8-10 minutes.
- 6
Serve with pita bread, hummus, and parsley.
Tips
Slice the flank steak against the grain after it has been marinated for the most tender bite and faster cooking in the pan.
Don't skip the 30-minute marinade; it's essential for the beef to absorb the warm spice flavors and tenderize slightly.
Good to Know
Refrigerate cooked beef in an airtight container for up to 3 days. Reheat gently in a pan over low heat or microwave with a splash of water to prevent drying.
Prepare the marinade and marinate the beef up to 2 hours ahead. Cook just before serving for best texture and warmth.
Serve immediately after cooking while the meat is still warm. Arrange in a platter with warm pita, hummus, sliced tomatoes, onions, and parsley for guests to assemble.
Common Mistakes
Don't marinate longer than 2 hours or the acid will begin to break down the meat texture excessively.
Don't crowd the pan when searing; work in batches if needed to achieve proper browning.
Don't cook past medium doneness or the thin-sliced beef will become tough.
Substitutions
Vegan Options
General Alternatives
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FAQ
Can I make this with chicken or other meats?
Yes, chicken breast works well and cooks faster, about 6-7 minutes. Lamb or pork shoulder are also traditional shawarma options and may need slightly longer cooking.
What if I don't have all the spices?
Cumin, paprika, and cinnamon are the most important for authentic flavor. You can reduce or omit the others, though coriander and ginger add depth.
How long can I keep the cooked beef and can I freeze it?
Store cooked beef refrigerated for up to 3 days. Freeze for up to 2 months in an airtight container; thaw in the fridge overnight before reheating gently.