In a small bowl combine all the spices and mix well.
Beef shawarma:
Place beef steak to a shallow dish and sprinkle with the seasoning mix. Drizzle with 1 tbsp olive oil
Using your clean hands, rub it evenly on all sides of the meat.
Cover and allow it to sit for 15 to 30 minutes at room temp.
Meanwhile, heat an outdoor grill or grill pan over medium-high, and brush with some oil.
Add marinated steak and grill for 2-4 minutes per side, or until it's done to your liking.
Allow the steak to sit for a bit before slicing it.
Shawarma bowls:
Add a base of cooked basmati rice to each bowl, and top with chopped veggies, pickles, and sliced shawarma steak. Garnish with freshly chopped parsley and serve with yogurt and pita bread.
Notes
Serves about 2-4
Nutrition facts and calorie counts do not include the rice and veggies
Sirloin tip and flank steak are the best cuts of beef for making shawarma.
If you don't have a grill, you can also make this in a cast-iron pan.
Cut the steak to no thinner than 1/2 inch so that it remains juicy.
Avoid marinating for too long. 30 minutes is the perfect amount of time for marinating beef shawarma. Anything longer than 2 hours will cause the beef to break down.
You can make it with chicken if you like, but we do have a chicken shawarma recipe you can check out.
Serve in a pita wrap, over salad, or over a rice bowl.