This homemade Beef Shawarma is full of bold Middle Eastern flavor and simple to make at home. Tender skirt steak soaks up a warm, spiced shawarma seasoning blended with red wine vinegar, lemon juice, and olive oil. Grill or sear the meat, slice it thin against the grain, and tuck it into warm pita with your favorite toppings for an easy dinner, shawarma bowls, or meal-prep lunches that stay delicious all week.
Why you’ll love this beef shawarma
The flavor in this recipe is the star. A homemade shawarma seasoning—warm, earthy spices like cumin, coriander, allspice, cinnamon, and a touch of cayenne—pairs with bright lemon juice and red wine vinegar to create a marinade that deeply flavors the beef. I prefer skirt steak for its rich beefy taste and tenderness when marinated, but flank steak can work in a pinch.
Here are a few reasons this recipe is a keeper:
- Incredible flavor. The shawarma seasoning brings a warm, slightly smoky, aromatic base while lemon and vinegar brighten the overall profile. The result is bold, complex, and addictive.
- Easy to prepare. No vertical spit required—just mix the marinade, refrigerate the steak, and grill or sear. Prep takes minutes and hands-off marinating lets the flavors develop.
- Flexible servings. Serve this sliced beef in pita wraps, on salads, over rice or grains, or alongside fries for a Middle Eastern twist on steak frites. It also reheats well for meal prep.
Ingredients
Below are the ingredients for the shawarma seasoning and the steak marinade. Exact measurements are listed in the recipe card further down.
- Shawarma seasoning – a blend of ground cumin, coriander, garlic powder, allspice, cinnamon, nutmeg, cayenne, black pepper, ground ginger, salt, and a touch of ground cloves.
- Extra virgin olive oil – helps carry the spices and keeps the steak moist while marinating and cooking.
- Red wine vinegar – adds acidity and brightness to the marinade.
- Fresh lemon juice – complements the vinegar and lifts the spices.
- Skirt steak – the preferred cut for this recipe for its texture and beefy flavor; flank steak is an acceptable alternative but may be slightly denser.
Instructions
Follow these steps for best results. Photos below illustrate marinating, grilling, and slicing, which will help if you’re new to working with skirt steak.
- Combine the seasoning and liquids. Mix the shawarma seasoning in a large bowl or directly in a resealable bag. Add olive oil, red wine vinegar, and lemon juice and stir or shake to combine into a loose paste.
- Marinate the steak. Add the skirt steak to the bag and massage to coat. Refrigerate for at least 30 minutes and up to 8 hours for deeper flavor. Longer marinating tenderizes the meat further.
- Grill the beef. Heat a grill to medium-high. Remove the steak from the marinade and use tongs to place it on the hot grill. Cook 4–5 minutes per side for medium-rare, or until an instant-read thermometer reads about 130°F; the temperature will rise a few degrees while resting.
- Rest and slice. Let the steak rest 5–10 minutes. Skirt steak has pronounced grain, so slice it against the grain into 3–4 inch slices for the most tender bites. Slice into thin strips for wraps or dice if you prefer smaller pieces for bowls.
Ways to serve it
- As a wrap: Warm pita, add sliced beef, cucumber-tomato salad, quick pickled onions, crumbled feta, and a drizzle of garlic or tahini sauce.
- On a salad: Toss greens, cherry tomatoes, red onion, and cucumber with lemon vinaigrette, then top with sliced shawarma and feta.
- In a grain bowl: Serve over lemon rice or quinoa with toppings like cucumber-tomato salad, tahini, and herbs.
- With fries: Turn it into steak frites—top fries with sliced shawarma, feta, za’atar, and parsley and serve with garlic sauce.
How to make it on the stove
If you don’t have a grill, slice the steak against the grain into thin 3-inch strips and marinate as directed. Heat a large cast-iron skillet over medium-high heat until very hot. Remove the beef from the marinade with tongs and spread it into a single layer in the pan to get good sear and caramelization. Work in batches to avoid crowding the pan, and cook the strips about 8–10 minutes total, turning occasionally, until browned and cooked through.
More beef recipes
If you enjoy this shawarma, try other hearty beef dishes like birria, roasted prime rib, or a well-seasoned sirloin steak marinade for different takes on bold, comforting steak dinners.
Beef Birria
Roasted Bone-In Prime Rib
Sirloin Steak Marinade
Corned Beef
Beef Shawarma
This beef shawarma is made with marinated skirt steak grilled or seared and served in pita or bowls for a quick, flavor-packed meal.
Servings: 4
Prep Time: 10 minutes • Cook Time: 10 minutes • Marinating Time: 30 minutes (up to 8 hours) • Total Time: about 50 minutes
Author: 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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 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)
Instructions
- Combine all seasoning ingredients in a large resealable bag or bowl. Add olive oil, red wine vinegar, and lemon juice and mix to form the marinade.
- Add the steak and coat thoroughly with the marinade. Refrigerate for at least 30 minutes and up to 8 hours.
- Preheat a grill to medium-high heat (or heat a heavy skillet for stovetop cooking).
- Remove the steak from the marinade and place it on the hot grill. Cook 4–5 minutes per side for medium-rare, or until the internal temperature reaches 130°F. Allow the steak to rest 5–10 minutes before slicing.
- Slice the steak against the grain into thin strips or sections about 3–4 inches long. Serve in pita, over rice or salad, or alongside fries.
Notes
- If you don’t have a grill, slice the steak into thin strips and sear in a very hot cast-iron skillet, working in batches to avoid overcrowding.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently to keep the meat tender.
Nutrition Facts (per serving)
Calories: 430 kcal • Carbohydrates: 4 g • Protein: 50 g • Fat: 24 g • Saturated Fat: 7 g • Sodium: 736 mg • Fiber: 1 g