Beef Shawarma

Name: Beef Shawarma
Total time: 30
Yield: 8
Ingredients: 2 lb flap steak; 6 tablespoons olive oil; 1 ½ large lemons, juiced; 2 tablespoons allspice; 1 tablespoon coriander; 1 tablespoon paprika; 1 tablespoon cumin; 1 ½ teaspoons salt, to taste; 1 teaspoon garlic powder; 1 teaspoon sumac; ½ teaspoon black pepper; ¼ teaspoon turmeric; 1 dash cinnamon

Recipe by Hajar Larbah from tasty.co

Lunch 30 Mins.

Ingredients

8 servings

•

2 lb flap steak
•

6 tablespoons olive oil
•

1 ½ large lemons, juiced
•

2 tablespoons allspice
•

1 tablespoon coriander
•

1 tablespoon paprika
•

1 tablespoon cumin

•

1 ½ teaspoons salt, to taste
•

1 teaspoon garlic powder
•

1 teaspoon sumac
•

½ teaspoon black pepper
•

¼ teaspoon turmeric
•

1 dash cinnamon

Instructions

Slice the flap steak into small, thin slices. Transfer into a bowl.
Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.