Beef Shawarma with Chimichurri Sauce

  • prep time40 min
  • total time 70 min
  • serves 5

This mouth watering beef shawarma by Farhad Assari from Sauca has eaters lined up around the block!

34 Ratings
Directions for: Beef Shawarma with Chimichurri Sauce


Beef Shawarma

4 lb(s) bone-in tied beef chuck tender

2 Tbsp Kosher salt

½ cup peeled garlic

10 bay leaves, dried

5 cinnamon sticks

2 cup ground cardamon

¼ cup garam masala

Chimichurri Sauce

4 oz Italian parsley leaves with very little stem

3 oz fresh mint, leaves only

2 oz fresh basil, leaves only

½ tsp crushed red pepper flakes

1 ½ cup olive oil, blend 80/20

½ tsp ground black pepper

¼ tsp ground white pepper

1 Tbsp Kosher salt

¾ cup rice seasoned vinegar

¾ cup apple cider vinegar

4 fl. oz. fresh squeezed lemon juice


Beef Shawarma

1. Gather and prepare all ingredients listed. Trim and clean hangar steak and slice 1/4” thick. In stainless mixing bowl, combine all ingredients and mix well. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight.

2. Place marinated beef in 2-inch hotel pan and cover with heavy-duty foil. Place in 350-degree oven and cook until tender but with no running juice. Remove from oven and allow meat to rest for a few minutes before serving. Serve with Chimichurri sauce.

Chimichurri Sauce

1. Gather and prepare ingredients listed. Prepare herbs and rinse them in cold water to wash and remove any dirt. Drain herbs and lay out on paper to dry. Please allow herbs to dry naturally. Chop herbs to a rough-chopped stage and set aside. In a mixing bowl, combine the olive oil blend, black pepper, white pepper, chili flakes, salt, both vinegars and lemon juice and mix to create a dressing. Fold in herbs and mix well. Allow Chimichurri sauce to marinate for at least 30 minutes before using (it will develop the earthy, herb flavor).

See more: Middle Eastern, Lunch, Main, Beef, Roast


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