Paleo Beef Shawarma
Elevate your dinner game with this irresistibly flavorful Paleo Beef Shawarma, a healthy twist on the Middle Eastern classic. Thinly sliced beef sirloin is marinated in a bold blend of fragrant spices, including cumin, coriander, paprika, and turmeric, and then seared to perfection for a juicy, golden-brown finish. Served atop crisp lettuce leaves in place of traditional flatbread, this recipe is entirely grain-free and loaded with vibrant toppings like fresh cucumber, juicy cherry tomatoes, and zesty red onion. Perfect for paleo enthusiasts, it's an easy-to-make, gluten-free dish that’s ready in under 45 minutes. Try this crowd-pleaser at your next dinner party or enjoy it as a quick weekday meal—delicious, wholesome, and bursting with spice!
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Recipe Information
Ingredients
- 600 grams beef sirloin
- 3 tablespoons olive oil
- 50 milliliters lemon juice
- 4 large garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 large red onion
- 1 large cucumber
- 200 grams cherry tomatoes
- 8 large fresh lettuce leaves
Instructions
Start by preparing the marinade. In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, cayenne pepper, sea salt, and black pepper. Mix well until all spices are well incorporated into the oil and lemon juice.
Slice the beef sirloin into thin strips, about 1/4 inch thick. Ensure all pieces are uniform for even cooking.
Add the beef strips to the marinade bowl and toss well to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results, allowing the flavors to meld together.
Preheat a large skillet over medium-high heat. Once hot, add the marinated beef strips in batches, making sure not to overcrowd the pan. Cook each batch for about 3-4 minutes per side, or until well browned and cooked to your preferred doneness.
While the beef is cooking, prepare the vegetables. Thinly slice the red onion, cucumber, and halve the cherry tomatoes. Chop the fresh parsley finely and set aside.
To serve, lay out the fresh lettuce leaves on a platter. Distribute the cooked beef strips evenly among the lettuce leaves, then top with the sliced onions, cucumbers, cherry tomatoes, and a sprinkle of fresh parsley.
Serve immediately while warm. Enjoy your delicious and healthy Paleo Beef Shawarma!
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 2970 mg | 129% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 31.4 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 8349 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
