Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
August 28 2026
Quick Meals - Beef Shawarma
Image From foodnetwork.com
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon ground cloves
Steak Shawarma Marinade
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 pounds skirt steak, or flank steak
Combine all of the ingredients for the seasoning in a large zipper bag. Add the olive oil, vinegar and lemon juice to the seasoning and toss to combine.
Add the steak and coat it in the marinade. Place in the refrigerator and marinate for at least 30 minutes, or up to 8 hours.
Preheat a grill over medium-high heat.
Once the grill is hot, use tongs to remove the steak from the marinade and place it on the hot grill. Cook for 4-5 minutes per side, or until the internal temperature of the steak reaches 130°F for medium-rare. As the steak rests, the internal temp will rise between 5-10 degrees.
After removing the steak from the grill, allow it to rest for 5-10 minutes. When slicing a skirt steak, you’ll see that the grains run crosswise (the short way) on the steak. Because this is a thin, coarse cut of steak, it’s super important to cut against the grain. I recommend slicing the steak into three sections, with the grain, then slicing against the grain to get 3-4 inch slices of steak.