Filled with authentic shawarma spices, nutrient-dense lean beef, and a bounty of produce this beautiful Homemade BeefShawarma Board will become a weeknight staple in just 30 minutes.
To a large, resealable bag add the Beef Flank Steak and shawarma seasoning. Use your hands and from the outside of the bag massage the seasoning all over the steak. Add the smashed garlic to the bag, then pour in the extra virgin olive oil and juice from ½ lemon. Reseal the bag and shake.Place on a plate or rimmed dish and set in the refrigerator to marinate for at least 8 hours (or up to a max of 24 hours.)
When ready to prepare, preheat oven to 425degrees F. Take the Beef Flank Steak out of the resealable bag. Sear each side of the steak in a cast iron skillet for about 90 seconds per side.
Place parchment paper down on a rimmed baking sheet and place the mini bell peppers on one side. Brush with olive oil and place in the oven on top rack. Set timer for 10 minutes.
When oven timer goes off, place the steak on the opposite side of the baking sheet with the bell peppers. Return to oven at 425 degrees F and finish cooking the steak and bell peppers for 8 minutes on top rack.
Note, internal temperature of the steak should read 160 degrees F on an instant read thermometer for medium-well. 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. Just make sure to check the internal temperature again before slices, to make sure it has reached 160 degrees F.
Remove from oven and let Beef Flank Steak rest for 10 minutes. Assemble the Beef Shawarma Board while the steak is resting. A large serving platter or cutting board works great. Add the washed produce around the steak and serve with cut and lightly toasted pita wedges. Place the sauces in containers and at to the board.
Thinly slice steak and add to the center of the board. Serve immediately.
Notes
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.
Nutrition Facts
Homemade Beef Shawarma Board Recipe
Amount Per Serving
Calories 574Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 8g40%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 156mg52%
Sodium 320mg13%
Potassium 1152mg33%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 3g3%
Protein 58g116%
Vitamin A 1418IU28%
Vitamin C 15mg18%
Calcium 116mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.