10 Secret Ingredients To Make Homemade Beef Shawarma That Will Blow Your Mind!
What To Know
- Heat the pita breads on a griddle or in a toaster oven until they are warm and pliable.
- If you don’t have a grill, you can cook the steak in a grill pan or on a cast iron skillet.
- The shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Indulge in the tantalizing flavors of the Middle East with this comprehensive guide on how to make homemade beef shawarma. From marinating the succulent meat to grilling it to perfection, this step-by-step recipe will empower you to recreate this beloved street food in the comfort of your own kitchen.
Gather Your Ingredients
For the Marinade:
- 2 pounds flank steak or skirt steak
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Shawarma:
- 1 large onion, sliced
- 1 large bell pepper, sliced
- 1 cup chopped tomatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 4 large pita breads
- Tahini sauce (for serving)
Prepare the Marinade
In a large bowl, whisk together the olive oil, lemon juice, cumin, coriander, turmeric, salt, and black pepper. Place the steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 4 hours or overnight.
Grill the Steak
Preheat your grill to medium-high heat. Remove the steak from the marinade and discard the marinade. Grill the steak for 5-7 minutes per side, or until cooked to your desired doneness.
Slice the Steak
Transfer the grilled steak to a cutting board and let it rest for 10 minutes. Slice the steak thinly against the grain.
Prepare the Shawarma
In a large bowl, combine the sliced steak, onion, bell pepper, tomatoes, parsley, and cilantro. Toss to combine.
Heat the Pita Breads
Heat the pita breads on a griddle or in a toaster oven until they are warm and pliable.
Assemble the Shawarma
Place a pita bread on a plate. Fill it with the shawarma mixture. Drizzle with tahini sauce and enjoy!
Tips for Perfect Shawarma
- For a more tender shawarma, marinate the steak for longer.
- If you don’t have a grill, you can cook the steak in a grill pan or on a cast iron skillet.
- Feel free to add other vegetables to your shawarma, such as zucchini or eggplant.
- Serve the shawarma with additional toppings such as hummus, pickles, or pickled onions.
The Culinary Journey Concludes
Congratulations! You have successfully mastered the art of making homemade beef shawarma. Savor the delectable flavors and aromas that fill your kitchen as you enjoy this Middle Eastern delicacy.
Frequently Asked Questions
Q: What is the best cut of beef for shawarma?
A: Flank steak or skirt steak are the traditional cuts used for shawarma.
Q: Can I use chicken or lamb instead of beef?
A: Yes, you can use chicken or lamb. Simply adjust the marinade ingredients accordingly.
Q: How long can I store the shawarma?
A: The shawarma can be stored in an airtight container in the refrigerator for up to 3 days.
Q: What is tahini sauce?
A: Tahini sauce is a Middle Eastern sauce made from blended tahini (sesame seed paste), lemon juice, olive oil, and garlic.
Q: Can I make the shawarma ahead of time?
A: Yes, you can prepare the shawarma mixture ahead of time. Simply store it in the refrigerator until you are ready to serve.