Homemade Beef Shawarma Board

Looking for the perfect, family-friendly Mediterranean-inspired recipe to feed your little ones? Then look no further than this delicious, Homemade Beef Shawarma Board! Filled with authentic shawarma spices, nutrient-dense lean beef, and a bounty of produce, this beautiful board will become a weeknight staple in just 30 minutes.

Disclosure: This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thanks for supporting the brands that keep the Shaw Kitchen running!

Why You Need to Make Beef Shawarma from Scratch

Whether you’ve committed to trying to embrace more of the Mediterranean way of eating this year or are looking for a delicious, family-friendly recipe you can serve to babies, teenagers, and adults alike, then you’re in the right place.

Did you know that lean beef is a nutrient-dense addition to a balanced diet?  Research has shown that including lean, unprocessed red meat as part of a Mediterranean-style eating pattern may help with improving factors that affect heart health. Plus, it’s also a nutritional powerhouse and contains 10 essential nutrients needed for growth and development throughout the lifespan, but especially in crucial years like birth to 24 months. 

Now, the best part – this Homemade Beef Shawarma Board takes under 30 minutes to cook, which means it’s easier than hurdling your entire crew together to grab take out! Trust me when I say I KNOW the struggle is real trying to get a toddler and a baby into their car seats when hanger hits.

With a little forethought (i.e., a simple marinade that you can toss in the fridge, overnight), a beautiful Beef Flank Steak can be transformed into this!

What You Need to Make This Beef Shawarma Recipe

Beef Shawarma Ingredients

Board Ingredients

Ingredient Notes

Beef Flank Steak: this is a naturally lean cut of beef that works wonderfully in this recipe. Plus, it’s readily available at most markets. Aim for one that is about a pound in weight. See notes below if you need to increase the yield of the recipe.

Shawarma seasoning: this Middle Eastern inspired spice blend contains spices like cumin, cinnamon, black pepper and more and is so versatile and flavorful. You can find this at most chain supermarkets in the spice section. It’s also available online.

Extra virgin olive oil: this robust flavor really helps lock in that Mediterranean shawarma taste!

Produce: butter leaf lettuce, mini bell peppers, cucumbers, red onion, and tomatoes work well with the Mediterranean flavors in this dish, however, feel free to use what your family likes best.

Hummus: garlic and sun-dried tomato add some flare, but plain ole’ traditional works fine too.

Tzatziki: you can make your own very simply with plain yogurt, lemon juice, salt, dill, and cucumber, but for convenience and our current dairy allergy we like the Trader Joe’s vegan Tzatziki sauce.

Ingredient Swaps

Beef Flank Steak: a boneless, Strip Steak would be the closest swap if you can’t find the Beef Flank Steak, however I do suggest then you use a grilling method to cook (see below for variations). With a grilling method, you’ll want to avoid any extensive charring, or burning of the steak. It’s also important to ensure the meat is tender enough for early eaters. If you’re worried that the meat may be a bit dry for your child, you can always add some hummus or tzatziki to add moisture!

Shawarma seasoning: if you prefer to make your own, I recommend following this do-it-yourself shawarma spice from All Recipes. It has a very similar flavor profile, albeit does cost more than ordering that individual shawarma spice mix offline or picking up at your local market. Plus, remember spices needed to be used within about 2 years for best quality, so be sure to remember to use cardamom and allspice more regularly in your kitchen.

Note that while it is safe to add spices and herbs to your infant and/or toddler’s diet, it’s important to be mindful while seasoning. Start by adding small amounts of spices to ensure the flavor is not overwhelming or too spicy for your child.

Extra virgin olive oil: avocado oil will also work in a bind; however it does not give the same exact flavor profile.

Garlic cloves: fresh garlic works best, but if you have a jar of minced garlic, add about 1 1/2 tablespoons to the marinade.

Lemon: fresh lemon really brings that vibrant, bold taste; however, you can sub lemon juice if you don’t have fresh. Use approximately 2 tablespoons of lemon juice.

How to Make This Shawarma Recipe with Beef

Note, the only part of this recipe that requires time is the 8-to-24-hour marinade, so if you can remember that, you’re good to go!

Step 1: Place the Beef Flank Steak with the shawarma spice, crushed garlic, olive oil, and lemon juice in a resealable bag. Set on a plate or inside a bowl and place in the refrigerator. (The plate/bowl is a food safety barrier just in case the bag breaks!)

Step 2 + 3: After the beef has marinated for 8- to 24- hours, preheat your oven to 425 degrees F. Remove steak from bag and sear each side for 90 seconds over high-heat on the stovetop in a cast iron skillet.

Steps 4 + 5: Once oven has come to temperature, place mini bell peppers on a rimmed baking sheet lined with parchment paper. Brush with a little olive oil, place on the top rack and cook for 10 minutes. Add the Beef Flank Steak to the pan, turn the peppers, and resume cooking on the top rack for 8 minutes.

Steps 6 + 7: When cooking completes, test the internal temperature of the Beef Flank Steak by inserting an instant-read thermometer horizontally from the side so that it penetrates the thickest part or the center of the steak. Temperature should read 155 to 160 degrees F for a medium-well steak.

Note that the steak temperature will continue to rise after removing from the oven, and should reach at least 160 degrees F prior to eating. Let the steak rest for 10 minutes before slicing.

Assemble board with produce, sauces, pita, and sliced beef shawarma. Enjoy warm!

Recipe Notes + Tips 

• Marinating your Beef.
  • Marinating beef is a great way of adding flavor and moisture to meat prior to cooking. This is especially helpful when using lean cuts or dry cooking methods, like grilling, to help keep meat tender and moist. This makes it easy and enjoyable to eat for infants and toddlers!
  • Once you buy your beef, be sure to marinate it within 3 days. I recommend cooking the marinated beef within 8- to -24 hours.
  • Add the Beef Flank Steak to the resealable bag, then the shawarma spice mix. Seal the bag then use your hands to evenly massage the steak (through the bag) to get the seasoning all over the steak. Then, add the garlic, olive oil, and lemon juice and shake! This creates an even seasoning throughout the marinating process.

• Alternate way to cook your Beef Shawarma: the grill.
  • Flank Steak also cooks very well on the grill. Instead of the oven, use your grill over high heat (about 425 degrees F.) Add your bell peppers (and any other produce) on one side, and the Beef Flank Steak on the other. Grill each side of the steak for 3 minutes on high-heat to seal in the juices, then close the BBQ and grill remaining 5 minutes per side at 400 degrees F.
  • As above, the internal temperature should read 160 degrees F for a medium-well steak. Note, the temperature will continue to rise while steak is resting, so it’s okay to remove it when it’s 150-155 degrees F as well.  Let the steak rest for 10 minutes, and be sure to re-check the temperature to ensure the steak has reached an internal temperature of 160 degrees F before slicing.

• Store your leftovers properly.
  • Cooked and cooled beef shawarma will keep in the refrigerator in a sealed container for 3-4 days. Or, feel freeze in an airtight container and use within 3 months.

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Family-Friendly Serving Tips

Every bite your baby takes counts, especially in the first 1,000 days of life. Starting your baby with beef as one of their first complementary foods can ensure they get nutrients they need for healthy growth and development.

To save your sanity while providing your baby with the nutrients they need to grow and develop, consider adding a slice of the tender Beef Flank Steak with the cooked and softened bell peppers, and sauces for your little one to explore with their taste buds.

Here are a few other tips to remember about serving beef in the early years!

AROUND 6 MONTHS

When your baby is 6-8 months, they may be ready to make the transition from watery purees to smooth, pureed, single-ingredients foods such as pureed beef with its juices, pureed hummus or Greek yogurt.

6 – 8 MONTHS

In this stage your baby may be ready to transition to mashed, lumpy texture foods and combinations of single-ingredient foods. Serve strips of tender beef shawarma and soft bell peppers the length of your index finger and width of your thumb.

8 – 10 MONTHS

During 8-10 months of age your baby can transition to chopped table foods such as shredded or chopped beef shawarma that they can pick up with their fingers and chew.Make sure beef is tender and moist to help prevent choking.

And, always remember if you have questions about starting solid foods, consult a physician or health care provider.

Other Toddler-Friendly Recipes with Beef You Will Love

• Beef Meatballs
• Air Fryer Beef Meatloaf
• Beef Brisket Nachos

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