This beef dish is marinated in an abundance of spices, with a hint of citrus and flavorful garlic. Shawarma meat makes the best sandwiches.
| Saturated fat
- 1 lb. skirt steak
- 2 TB. minced garlic
- [1/4] cup fresh lemon juice
- 2 TB. apple cider vinegar
- 3 TB. extra-virgin olive oil
- 1 tsp. salt
- [1/2] tsp. ground black pepper
- [1/4] tsp. ground cinnamon
- [1/4] tsp. ground cardamom
- 1 tsp. seven spices
Using a sharp knife, cut skirt steak into thin, [1/4]-inch strips. Place strips in a large bowl.
Add garlic, lemon juice, apple cider vinegar, extra-virgin olive oil, salt, black pepper, cinnamon, cardamom, and seven spices, and mix well.
Place steak in the refrigerator and marinate for at least 20 minutes and up to 24 hours.
Preheat a large skillet over medium heat. Add meat and marinade, and cook for 20 minutes or until meat is tender and marinade has evaporated.
Serve warm with pita bread and tahini sauce.
You can switch out the beef for lamb in this recipe and have a wonderful dish.
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