Grilled Beef Shawarma

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This beef shawarma is truly epic, with a freakin' delicious seasoning and pitas and tomato-cucumber salad to bring it all together.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: Middle Eastern

Servings: people

Author: Derek Wolf

Ingredients

Beef & Shawarma Seasoning:

2 Top Sirloin Steaks sliced thin
½ cup Neutral Oil
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Paprika
3/4 tsp Ground Turmeric
1/2 tsp Ground Cloves
1/2 tsp Cayenne Pepper
1/2 tsp Ground Cinnamon
1-2 White Onions cubed

Shawarma Sauce:

1 cup Plain Yogurt
2 tbsp Tahini Sauce
1 tbsp Lemon Juice
1 tbsp Garlic Paste
1 tsp Cumin
SPG to taste

Pita:

5-6 Large Pita Breads
1 cup diced Tomatoes
½ cup sliced Red Onion
¼ cup Chopped Parsley
¼ cup diced Cucumber

Instructions

Slice thin your top sirloin steak (about ¼” in thickness). Pound flatter if needed
Add the steak to a bowl along with seasoning and oil. Mix together thoroughly until well coated.
Add to a trompo or skewer the steak. Stack on top of each steak until you reach the end of the skewer. Add some sliced onions to the base and then set to the side.
Preheat your oven to medium high heat (around 375F) for indirect cooking.
Add the shawarma to the oven to cook for 1-1.5 hours until the beef is deep brown and cooked through. Pull off once done and let rest.
In a bowl, mix together the shawarma sauce.
Carve off steak from the skewers and place on a warmed pita bread with sauce, tomatoes, red onion, parsley and cucumber. Serve and enjoy!

Notes

Easy French Fries

French fries are a perfect side dish for grilled shawarma, so here's an easy way to make your own. I used this method in my steak Diane recipe (and in plenty of other steak and fries recipe).

Grab 2-3 russet potatoes, cut them into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Next, heat up a Dutch oven or large skillet with 1 quart beef tallow until the tallow reaches 350 degrees Fahrenheit. Dry off your fries and add them to the beef tallow.

Cook the fries for the first time for about 3-4 minutes. Then, pull them out and let them cool for 2-3 minutes. Make sure to cook the fries in 2-3 batches so you don’t overcrowd the pan. Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some kosher salt to taste and toss to evenly coat them. Keep warm until ready to serve.

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