Beef shawarma is traditionally roasted on a spit and then sliced thin.
This grilled version by Padma Lakshmi has similar vibes thanks to a highly seasoned marinade.
Add steak and turn to coat.
Photo: Jacob Fox
Marinate at room temperature for 30 minutes or in the refrigerator for up to 1 day, turning occasionally.
Preheat grill to medium-high.
Remove the steak from the marinade (discard marinade).
Transfer to a clean cutting board and let rest for 5 minutes.
Slice the steak against the grain, then cut into bite-size pieces.
Reserve half the sauce for another use.
Serve the steak and the remaining sauce with cucumber in pitas.
To make ahead
Marinate steak (Step 1) for up to 1 day.
Refrigerate sauce (Step 2) for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
