Beef Shawarma Skewers
Beef Shawarma Skewers are a flavor-packed meal bringing the taste of the Middle East to your dinner plate. Boneless chuck roast is marinated in a homemade shawarma seasoning, grilled until juicy and tender, and served with rice and vegetables.
Last week I had the opportunity to do a cooking demonstration at an event I co-hosted called, the Flint Hills Feast. It was a foodie pop-up right in the middle of the Flint Hills of Kansas where we gathered with the local community, tasted artisan vendors samples, sipped some libations, and enjoyed live music
Needless to say the event and cooking demo were a huge success. Anyway, I wanted to make sure to provide the demo recipe because folks gobbled it up! Have you ever tried Beef Shawarma Skewers? If you haven’t, brace yourself for a culinary adventure as we explore the aromatic spices, tender textures, and mouthwatering flavors that make this dish an absolute delight.
Originating from the vibrant streets of Turkey, shawarma has gained immense popularity worldwide for its unique blend of exotic seasonings and succulent meat. And when it comes to beef shawarma, the combination of tender, marinated beef and the smoky char from the grill takes this dish to new heights of deliciousness.
But it doesn’t end there! We’ll also share tips on assembling the perfect shawarma skewer, along with suggestions for mouthwatering accompaniments and optional toppings to customize your culinary masterpiece. Whether you’re planning a casual weeknight dinner or a backyard barbecue with friends and family, these beef shawarma skewers are guaranteed to be a crowd-pleaser.
Why Make Beef Shawarma Skewers?
While shawarma can be prepared in various forms, the use of skewers makes it very versatile whether swapping out the protein, vegetables, or marinade. Other benefits of skewers include:
- Enhanced Flavor Infusion: The shawarma marinade is easy to assemble and works great on beef or chicken. The longer the beef sits in the marinade the more robust the flavors will be!
- Interactive Dining Experience: Serving beef shawarma on skewers allows for a fun and interactive dining experience. Guests can easily grab a skewer and enjoy the flavorful meat while customizing their own toppings.
- Versatility and Portability: Beef shawarma skewers are not only great for grilling outdoors but can also be cooked on indoor grilling pans or broiled in the oven. This versatility makes them accessible to anyone, regardless of their cooking setup. Additionally, skewers offer portability, making them ideal for picnics, barbecues, or outdoor gatherings
Ingredients Used to Make Beef Shawarma Skewers
The ingredients and marinating of beef shawarma skewers play the most important role when it comes to making this recipe 11/10. You’ll need the following ingredients:
- garlic powder, cardamom, cumin, coriander, paprika – homemade shawarma seasoning or you can purchase some at the store
- kosher salt and ground pepper – always be seasoning
- olive oil – foundation of the marinade
- lemon juice – natural tenderize for the meat
- beef chuck roast
- red bell peppers – you can use any bell pepper you like
- white onions – red onions work too!
How to Make Beef Shawarma Skewers
These skewers come together quickly, but the crucial part of these directions is to tenderize a chuck roast with lemon juice. The longer the beef marinades the more tender it will become!
- In a medium mixing bowl, combine the garlic powder, cardamom, cumin, coriander, paprika, kosher salt and pepper. Next, whisk in the olive oil and lemon juice.
- Place the chuck roast in a large Ziplock bag. Pour the marinade over the beef making sure all the beef is well coated. Refrigerate for at least 2 hours to overnight for best results.
- Remove the beef from the fridge and allow it to sit at room temperature for at least 30 minutes. If you are using wooden skewers, soak them in water while the meat comes to temp.
- To assemble the skewers, thread beef cubes and veggies in desired order. Try to fit 3 to 4 beef cubes followed by peppers and onions.
- Preheat the grill to medium-high heat. Place skewers on the grill and cook for a few minutes, flip and continue cooking until the internal temperature reaches 140 or 145 degrees. Remove skewers from the grill and allow to rest for a few minutes before serving.
Variations of Beef Shawarma
- Chicken Shawarma Skewers: Replace the beef with boneless, skinless chicken thighs or breasts. Marinate the chicken in a similar spice blend and follow the same grilling process.
- Lamb Shawarma Skewers: For a rich and bold twist, use lamb meat instead of beef.
- Vegetarian Shawarma Skewers: For those who prefer a meatless option, create vegetarian shawarma skewers using a variety of vegetables. Marinate a mix of bell peppers, onions, zucchini, and mushrooms. Skewer and grill until the veggies are tender and lightly charred.
- Seafood Shawarma Skewers: Explore a seafood twist by using shrimp or fish for the skewers. Skewer the shrimp or fish and grill until cooked through.
Proper Storing
- Cool Down: Allow the beef shawarma skewers to cool down to room temperature before storing them.
- Refrigeration: If you plan to eat the beef shawarma skewers within a day or two, store them in an airtight container or wrap them tightly in plastic wrap and place them in the refrigerator.
- Freezing: If you want to store the beef shawarma skewers for a longer period, you can freeze them. Frozen beef shawarma skewers can be stored for up to 2-3 months.
- Thawing: When you’re ready to enjoy the frozen beef shawarma skewers, thaw them in the refrigerator overnight or use the defrost function on your microwave.
- Reheating: To reheat refrigerated or thawed beef shawarma skewers, preheat your oven or grill to medium heat. Place the skewers on a baking sheet or grill and cook for a few minutes on each side until heated through. Be careful not to overcook the meat to maintain its juiciness.
More Shawarma Recipes to Enjoy:
Beef Shawarma Skewers
Ingredients
- 1 tbsp Ground garlic powder
- 1 tbsp Ground coriander
- 1 tbsp Ground cumin
- 1 tbsp Ground cardamom
- 1 tbsp Ground paprika
- 1 tsp Kosher salt
- 1 tsp Ground pepper
- 1/3 cup Olive oil
- 2 tbsp Fresh lemon juice
- 3 to 4 lbs Boneless chuck roast, cut into 1.5 inch cubes
- 4 medium Red bell peppers, cut into 1 ¼ inch slices
- 2 medium White onions, cut into 1 ¼ inch chunks
- Tzatziki, for serving
Instructions
- In a medium mixing bowl, combine the garlic powder, cardamom, cumin, coriander, paprika, kosher salt and pepper. Next, whisk in the olive oil and lemon juice.
- Place the chuck roast in a large Ziplock bag. Pour the marinade over the beef making sure all the beef is well coated. Refrigerate for at least 2 hours to overnight for best results.
- Remove the beef from the fridge and allow it to sit at room temperature for at least 30 minutes. If you are using wooden skewers, soak them in water while the meat comes to temp.
- To assemble the skewers, thread beef cubes and veggies in desired order. Try to fit 3 to 4 beef cubes followed by peppers and onions.
- Preheat the grill to medium-high heat. Place skewers on the grill and cook for a few minutes, flip and continue cooking until the internal temperature reaches 140 or 145 degrees. Remove skewers from the grill and allow to rest for a few minutes before serving.
