Step by step

Method

4 steps

1. 1

   Thinly slice 1–1¼ pounds flank, sirloin, or chuck eye against the grain (partially frozen meat slices cleaner). Mix shawarma spices: 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon coriander, ¼ teaspoon cinnamon, ½ teaspoon black pepper, 1 teaspoon salt. Toss beef with spices, 2 tablespoons olive oil, 2 minced garlic cloves, and 1 tablespoon lemon juice. Marinate 20–60 minutes (or overnight).

2. 2

   Heat a large skillet or griddle over medium-high until hot. Add a thin film of oil. Cook beef in a single layer in batches 2–3 minutes per side until browned with crispy edges — don't stir constantly. Crowding steams it gray; work in batches.

3. 3

   Optional: toss in a handful of sliced onion for the last minute so it softens and picks up the pan spices. Splash with a squeeze of lemon off heat.

4. 4

   Serve in warm pita or over rice with tomato, cucumber, pickles, and garlic sauce or tahini. Beef should be browned and spice-fragrant with lemon brightness — not boiled strips in pale juice.