Recipe courtesy of Food Network

Beef Shawarma with Chimichurri Sauce

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  • Level: Intermediate
  • Total: 12 hr 35 min
  • Prep: 25 min
  • Inactive: 12 hr
  • Cook: 10 min
  • Yield: 5 servings
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Beef Shawarma:

4 pounds bone-in tied beef chuck tender

2 cups ground cardamon

1/2 cup cloves garlic

1/4 cup garam masala

10 dried bay leaves

5 cinnamon sticks

Kosher salt

Chimichurri Sauce:

4 ounces fresh Italian parsley leaves with very little stem

3 ounces fresh mint leaves

2 ounces fresh basil leaves

1 1/2 cups olive oil, blend 80/20

Kosher salt and freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground white pepper

3/4 cup seasoned rice vinegar

3/4 cup apple cider vinegar

4 fluid-ounces fresh-squeezed lemon juice


  1. For the beef shawarma: Trim and clean hangar steak and slice 1/4-inch thick. In stainless mixing bowl, combine the cardamom, garlic, garam masala, bay leaves, cinnamon sticks, and 2 tablespoons salt and mix well. Add the steak and toss to coat. Transfer to appropriate container, cover and marinate for at least 4 hours or overnight. 
  2. Preheat the oven to 350 degrees F. Place marinated beef in 2-inch hotel pan or roasting pan and cover with heavy-duty foil. Cook until tender but with no running juice, about 10 minutes. Remove from oven and allow meat to rest for a few minutes before serving. Serve with Chimichurri sauce. 
  3. For the chimichurri sauce: Rinse the parsley, mint, and basil 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, 1 tablespoon salt, 1/2 teaspoon black pepper, chili flakes, white pepper, rice vinegar, apple cider vinegar, 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).