Beef Shawarma Grill Method

Beef Shawarma at Home: Easier Than You Think

Making beef shawarma at home delivers restaurant-quality results every time. In fact, you do not need a vertical spit to get incredible flavour. A hot grill or cast iron pan works just as well. So anyone can enjoy tender, spiced beef shawarma at home. At Boucherie Beirut in Laval, we carry marinated beef shawarma ready for the grill. We also deliver across Greater Montreal. Your next shawarma dinner starts with one order.

What Makes This Dish So Flavourful?

The spice blend is everything. Cumin, coriander, paprika, turmeric, and cinnamon create layers of flavour. Each spice plays a different role in the final taste. The beef develops a warm, aromatic profile. The marinade also tenderizes the meat while adding depth. Every slice is packed with bold, complex flavour.

The cut of beef also matters. Shawarma works best with well-marbled cuts like sirloin or top round. Plus, thin slicing after cooking maximizes tenderness. Each piece practically melts in your mouth. The fat renders during cooking for extra juiciness. The right cut makes the difference between good and great shawarma.

Easy Beef Shawarma Spice Blend

Mix cumin, coriander, paprika, turmeric, and cinnamon in equal parts. Then add garlic powder and a pinch of cayenne for heat. Next, combine the spices with olive oil, lemon juice, and yogurt. This gives you a thick marinade that coats the beef evenly. The yogurt tenderizes while the acid brightens the flavour. The blend is ready in under five minutes. You can also add a touch of sumac for extra tang.

Coat the beef thoroughly and refrigerate for at least two hours. Overnight marinating gives the deepest flavour. The spices penetrate further the longer they sit. Even a quick two-hour soak transforms the meat. On top of that, the marinade forms a crust during cooking. Consequently, you get that signature shawarma char on the outside. Besides, the prep takes just minutes of active work.

How to Grill It Perfectly

Heat your grill to medium-high heat. Shawarma needs a hot surface for a proper sear. You can grill the beef as a whole piece or pre-sliced strips. Whole pieces stay juicier during cooking. Grill for five to six minutes per side. The outside develops a deep char while the inside stays tender. Keep a spray bottle nearby in case of flare-ups from the marinade.

Let the meat rest for five minutes after grilling. This allows the juices to redistribute. Then slice against the grain as thin as possible. As a result, each piece is tender and easy to eat. Those thin slices absorb sauces beautifully. Consequently, every bite delivers maximum flavour.

For a pan method, heat cast iron until smoking. Sear the beef for four minutes per side. Then slice and return to the pan for a quick crisp. You get crispy edges with a juicy centre. You can check safe temperatures at the Government of Canada food safety page.

Best Ways to Serve It

The classic way is in a warm flatbread with garlic sauce. Add pickled turnips, fresh tomatoes, and lettuce for crunch. A drizzle of tahini ties everything together. As a result, you have the perfect handheld meal. On top of that, shawarma plates over rice are equally popular. Consequently, serve with hummus, salad, and grilled vegetables for a complete spread. Hot sauce on the side is always welcome too.

For a quick weeknight dinner, build a shawarma bowl. Layer rice, sliced beef, and your favourite toppings. Add pickles, olives, and fresh herbs for variety. The bowl takes five minutes to assemble after cooking. On top of that, leftovers reheat well the next day. One batch of shawarma creates multiple meals.

Buy Marinated Beef Shawarma at Boucherie Beirut

Skip the spice mixing and grab our marinated beef shawarma ready for the grill. We use Certified Angus beef for premium quality. Furthermore, we also carry shish taouk chicken cubes for a full BBQ spread. Browse our online shop for the complete selection. In addition, we deliver across Greater Montreal. In-store pickup is also available at our Laval location. All our beef is halal-certified and marinated fresh at our Laval shop. As a result, restaurant-quality shawarma is always within reach.

Frequently Asked Questions

What cut of beef is best for shawarma?

Sirloin, top round, or striploin work best. In fact, any well-marbled cut that slices thin delivers great results. Furthermore, our pre-marinated option uses Certified Angus for consistent quality.

How long should I marinate beef shawarma?

At least two hours for good flavour. Overnight gives the best results. The yogurt in the marinade tenderizes the beef the longer it sits.

Can I freeze marinated beef shawarma?

Yes. Simply freeze it in its marinade for up to three months. Furthermore, the beef absorbs flavour as it thaws. Grill straight from the fridge after thawing.