Whole30 Beef Shawarma
Elevate your weeknight dinner game with this Whole30 Beef Shawarma, a flavorful and health-conscious twist on the classic Middle Eastern favorite. This recipe features tender strips of marinated beef sirloin infused with a vibrant blend of cumin, coriander, paprika, turmeric, and cinnamon, delivering an irresistible medley of warm spices. Paired with a refreshing side of crisp cucumber-tomato salad tossed in red wine vinegar and fresh parsley, this dish is both light and satisfying. Not only is it dairy- and gluten-free, but it also aligns perfectly with Whole30 guidelines, making it a clean-eating delight. Ready in under 40 minutes and packed with bold, wholesome flavors, this beef shawarma is perfect for a nutritious family meal or a quick weeknight indulgence.
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground black pepper
- 1 teaspoon sea salt
- 3 cloves garlic
- 1 medium onion
- 2 small cucumbers
- 2 medium tomatoes
- 0.5 cup fresh parsley
- 1 tablespoon red wine vinegar
- 0.5 teaspoon sea salt
- 0.25 teaspoon ground black pepper
Instructions
Slice the beef sirloin into thin strips and set aside.
In a large bowl, combine olive oil, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground black pepper, and sea salt.
Mince the garlic and finely chop half of the onion, then add them to the spice marinade.
Add the beef strips to the marinade, ensuring each piece is well-coated. Marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
Preheat a large skillet or grill pan over medium-high heat.
Remove the marinated beef from the refrigerator and let sit at room temperature for a few minutes.
Cook the beef strips in the hot skillet for about 3-4 minutes on each side or until fully cooked and slightly charred. Do this in batches if necessary to avoid overcrowding the pan.
While the beef is cooking, prepare the cucumber salad by dicing the cucumbers and tomatoes into small cubes.
Finely chop the parsley and the remaining half of the onion, then combine with the cucumbers and tomatoes in a salad bowl.
Drizzle the salad with red wine vinegar, sprinkle with sea salt and ground black pepper, and toss everything together.
Serve the cooked beef shawarma with the cucumber salad on the side, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.8 g | ||
| Protein | 141.2 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3322 mg | 71% | |
*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.
