Beef Shawarma Grilled Spices (Print Format)

Tender beef marinated in Middle Eastern spices and grilled for bold, smoky flavor, ready for warm flatbread wraps.

# Ingredients:

→ Main Ingredients

01 - 1.5 pounds flank steak or sirloin, trimmed
02 - 3 tablespoons plain Greek yogurt
03 - 3 tablespoons olive oil
04 - 3 tablespoons fresh lemon juice
05 - 4 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 0.75 teaspoon ground allspice
10 - 0.5 teaspoon ground cinnamon
11 - 0.5 teaspoon ground turmeric
12 - 0.5 teaspoon ground black pepper
13 - 1.25 teaspoons kosher salt
14 - Warm pita or flatbread, for serving
15 - Optional toppings: thinly sliced red onion, chopped parsley, tahini sauce, pickles

# Steps:

01 - Slice the beef into two large flat pieces, each about 0.5 inches thick. In a mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, allspice, cinnamon, turmeric, black pepper, and salt. Coat the beef in the marinade and refrigerate for at least 8 hours or overnight.
02 - Remove the beef from the refrigerator 30 minutes before grilling to allow it to come to room temperature. Preheat the grill to medium-high heat (around 425°F). Clean and oil the grates. Remove excess marinade from the beef without rinsing or drying.
03 - Grill the beef uncovered for 4 to 6 minutes per side, depending on thickness, until the surface is well-browned and lightly charred. Aim for an internal temperature of 135°F for medium-rare or 145°F for medium. Avoid excessive movement during grilling.
04 - Transfer the grilled beef to a cutting board and cover loosely with foil. Rest for 10 minutes to redistribute juices. Slice thinly against the grain for tender pieces.
05 - Warm pita bread on the grill until soft. Add sliced beef to the center of each pita and top with onions, parsley, tahini, and pickles. Roll or fold and serve immediately.

# Tips:

01 - Marinate the beef for at least 8 hours for maximum flavor and tenderness.
02 - Let the meat rest after grilling to preserve juiciness.
03 - Thin slicing against the grain ensures tender bites.

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