Garlic Herb Steak Shawarma
A Middle Eastern-inspired dish featuring tender marinated steak with aromatic garlic and herbs, cooked to perfection and served with traditional accom...
4 servings
Middle Eastern Cuisine
🟡Intermediate★★★☆☆
Jun 19, 2025
25 views
Ingredients
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2 lbs
ribeye steak
cut into 1/4-inch strips against the grain
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1 large
cucumber
diced
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8 cloves
garlic cloves
minced to a paste with salt
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4 pieces
pita bread
warmed
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3 tablespoons
lemon juice
freshly squeezed
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2 medium
tomatoes
diced and seeded
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1/2 cup
tahini sauce
store-bought or homemade
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1 large
red onion
thinly sliced
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1/3 cup
extra virgin olive oil
divided
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3 tablespoons
fresh oregano
finely chopped
📦
1/4 cup
fresh parsley
finely chopped
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1 teaspoon
black pepper
freshly ground
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1/4 teaspoon
cayenne pepper
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2 tablespoons
fresh thyme
leaves stripped and chopped
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2 teaspoons
kosher salt
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2 teaspoons
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
smoked paprika
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1/4 teaspoon
ground cinnamon
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Create the marinade by whisking together the garlic cloves, fresh oregano, fresh thyme, fresh parsley, 1/4 cup of the extra virgin olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, kosher salt, and black pepper in a large bowl until well combined. This aromatic blend will penetrate the meat fibers and create the authentic shawarma flavor profile.
Step 2
Add the ribeye steak strips to the marinade, ensuring every piece is thoroughly coated. Use your hands to massage the marinade into the meat, which helps break down proteins and ensures maximum flavor absorption. Cover tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for deeper flavor development.
Step 3
Remove the marinated ribeye steak from refrigerator 30 minutes before cooking to bring to room temperature, which ensures even cooking throughout. This step is crucial for achieving the perfect texture - cold meat will cook unevenly and become tough.
Step 4
Heat a large cast iron skillet or heavy-bottomed pan over high heat until it begins to smoke lightly. Add the remaining extra virgin olive oil and swirl to coat. The high heat is essential for creating the characteristic charred edges that define authentic shawarma.
Step 5
Working in batches to avoid overcrowding, add the marinated ribeye steak strips in a single layer. Allow them to sear undisturbed for 2-3 minutes until deep golden-brown caramelization forms on the bottom. This Maillard reaction creates complex flavors and the signature shawarma crust.
Step 6
Flip the ribeye steak strips and continue cooking for another 1-2 minutes for medium-rare, or until your desired doneness is reached. The internal temperature should reach 130°F for medium-rare. Remove immediately to prevent overcooking, as the meat will continue cooking from residual heat.
Step 7
In the same pan with the remaining fond, quickly sauté the red onion slices for 2-3 minutes until they begin to soften and pick up the caramelized bits from the bottom of the pan. These fond particles add incredible depth of flavor to the onions.
Step 8
Warm the pita bread either in a dry skillet for 30 seconds per side or wrapped in damp paper towels in the microwave for 20 seconds. The bread should be pliable and warm to properly wrap the filling.
Step 9
Assemble the shawarma by spreading tahini sauce on each warmed pita bread, then layering with the cooked ribeye steak, sautéed red onion, diced cucumber, and diced tomatoes. Roll tightly, tucking in the bottom edge first, then folding in the sides before rolling forward to create a secure wrap.
✨Chef's Tips
- ★For restaurant-quality results, freeze the ribeye steak for 30 minutes before slicing - this firms the meat and allows for paper-thin, uniform cuts that cook evenly and absorb marinade better.
- ★Toast your whole spices (cumin and coriander) in a dry pan for 30 seconds before grinding them fresh. This releases volatile oils and creates a more complex, aromatic spice blend that elevates the entire dish.
- ★Create authentic shawarma char by using a cast iron grill pan with ridges, or finish the cooked meat under a broiler for 1-2 minutes. This mimics the traditional vertical rotisserie's charred exterior.
- ★Make your own tahini sauce by whisking together tahini, lemon juice, minced garlic, and ice water until creamy. The ice water creates a lighter, more pourable consistency that coats the meat perfectly.
- ★Rest the cooked meat for 3-4 minutes before serving to allow juices to redistribute. Cover loosely with foil to maintain temperature while preventing steam from softening the beautifully caramelized exterior.
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