Beef Shawarma

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2 1/2 lbs strip steak (such as New York), trimmed of excess fat*, cut into 1 1/2 inches pieces that are 1/4-inch thick
3 Tbsp olive oil, plus more for griddle
1 1/2 Tbs red wine vinegar
1 1/2 Tbsp fresh lemon juice**
1 Tbsp minced garlic (3 cloves)
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp paprika
1/2 tsp ground allspice
1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp cayenne pepper, or more to taste

In a large mixing bowl whisk together 3 Tbsp olive oil, the red wine vinegar, lemon juice, garlic, salt, pepper, cumin, coriander, paprika, allspice, oregano, cloves, cardamom, cinnamon, ginger, turmeric and cayenne pepper.
Add steak pieces and toss well to evenly coat in marinade. Cover bowl and transfer to fridge. Let marinate 2 to 6 hours.
Heat a lightly oiled cast iron griddle over medium-high heat for several minutes and turn on exhaust fan.
Quickly add half of the steak pieces to the skillet and very quickly spread them into a single layer leaving space between pieces. Let cook 45 to 60 seconds until browned on bottom.
Very quickly turn pieces and let cook until medium in center, about 45 to 60 seconds longer. Transfer to a serving bowl.
Repeat cooking process with remaining half of the steak. Serve plain or optionally serve over rice or in pita with desired toppings (see ideas below).

- Prime sirloin will work as well or flank but flank steak will not be as tender.
**I have also made this recipe without lemon if you don’t have any. Just use 3 Tbsp red wine vinegar.
Nutrition estimate does not include serving suggestions. It is just the steak.

SERVING SUGGESTIONS