Beef Shawarma Marinade
HB-9652 · Hand-built original · American
Thin-sliced flap steak marinated in olive oil, lemon and shawarma spices including allspice, sumac and cinnamon, then seared over high heat.
AmericanMain courseGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 pounds flap steak
- 6 tablespoons olive oil
- 1 1/2 large lemon, juiced
- 2 tablespoons allspice
- 1 tablespoon coriander
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 1/2 to 2 teaspoons salt, to taste
- 1 teaspoon garlic powder
- 1 teaspoon sumac
- 1/2 teaspoon black pepper
- 1/4 teaspoon turmeric
- dash of cinnamon
Method
- Slice the flap steak into thin, small pieces and put them in a bowl.
- Add the olive oil and lemon juice with the allspice, coriander, paprika, cumin, salt, garlic powder, sumac, black pepper, turmeric and cinnamon, and mix until every piece is coated.
- Cover the bowl and refrigerate the steak for at least 30 minutes, or up to overnight.
- Sear the meat in an oiled skillet over high heat just until the redness is gone and the beef turns dark brown, then take it off the heat.
- Serve the shawarma beef in a wrap, over a salad, in a sandwich, or folded into a quesadilla.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).