Steak Shawarma Salad brings bold, irresistible flavors to a fresh, satisfying salad. Tender skirt steak is marinated in warm Mediterranean spices, seared until juicy and slightly charred, then arranged over crisp greens and vibrant vegetables. A bright lemon vinaigrette ties everything together for a quick, flavorful meal that takes about 30 minutes of active time.
Bring the flavor to your next salad!
Grilled steak shawarma layered over a crisp salad creates a satisfying balance of warm, spiced meat and cool, crunchy vegetables. This beef shawarma approach works for wraps or bowls, but it’s especially lovely on a salad when you want something lighter without sacrificing flavor.
Once the steak soaks up the shawarma seasoning and citrus marinade, the warm, earthy spices and bright lemon notes shine through. I often make a batch of my shawarma seasoning and use it for multiple meals — it keeps well and makes the prep quick. When I want a lighter option than pita or wraps, I pile the sliced steak on top of dressed greens for a bright, filling dinner.
Key ingredients
The photo above shows the main ingredients to help with your shopping. Below are notes on specific components and how they influence the final dish. Refer to the ingredient list in the recipe section for exact amounts.
- Steak – Skirt steak or flank steak both work well. Outside skirt steak is usually more tender with better marbling, but the marinade helps tenderize either cut. Flank steak is leaner and milder but performs nicely when marinated and cooked quickly over high heat.
- Shawarma seasoning – A homemade shawarma seasoning blend brings warm, aromatic notes (cumin, coriander, garlic, allspice, cinnamon, and more). Make a larger batch to keep on hand for other recipes; it stores well in a sealed container for months.
Instructions
Step-by-step photos are included below to illustrate the process. For the full ingredient list and step details, see the recipe card further down.
After grilling, let the steak rest for 5–10 minutes to allow juices to redistribute. Skirt steak has pronounced grain running across the cut; it’s important to slice against the grain to keep each bite tender. I like to divide the steak into three sections, slice against the grain into 3–4 inch slices, and then optionally dice for salad-friendly pieces.
Beef Shawarma Salad
4 servings
20 minutes
10 minutes
30 minutes to 8 hours
About 1 hour (including marinating)
Whitney Bond
Ingredients
Shawarma Seasoning
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Steak Shawarma Marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 pounds skirt steak (or flank steak)
Salad
- 8 cups spring mix
- ½ cup lemon vinaigrette
- 1 cup cherry tomatoes, halved
- 1 cup red onions, thinly sliced
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
Optional additions
- Naan dippers to serve on the side
- Tzatziki sauce to dollop on top
Instructions
To make the steak shawarma:
- Combine all seasoning ingredients in a large zipper bag or bowl. Add the olive oil, red wine vinegar, and lemon juice, then mix well to form the marinade.
- Add the steak and coat it thoroughly in the marinade. Refrigerate and marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Preheat a grill to medium-high heat. Remove the steak from the marinade and place it on the hot grill.
- Grill the steak for about 4–5 minutes per side, or until the internal temperature reaches 130°F for medium-rare. Keep in mind the temperature will rise a few degrees while the steak rests.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice the steak against the grain into 3–4 inch slices; dice if you prefer bite-sized pieces for the salad.
To make the salad:
- In a large bowl, toss the spring mix with the lemon vinaigrette until evenly coated. Divide the dressed greens among four bowls.
- Top each bowl with cherry tomatoes, sliced red onion, diced cucumber, crumbled feta, and the prepared steak. Serve with naan dippers and a spoonful of tzatziki if desired.
Notes
- Leftovers: Store any leftover steak in an airtight container in the refrigerator for up to 5 days. Reheat briefly in a hot skillet for best texture, or enjoy cold over another salad.
- No grill? You can prepare this on the stovetop: slice the steak thinly against the grain before marinating, then cook strips in a hot skillet in an even layer to promote caramelization. Cook in batches if necessary, flipping occasionally until browned and cooked through (about 8–10 minutes total).
Nutrition Facts
Calories: 649 kcal (per serving)
Carbohydrates: 15 g
Protein: 55 g
Fat: 43 g (Saturated Fat: 12 g)
Sodium: 1052 mg
Fiber: 3 g
Vitamin C: 39 mg
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