This Skirt Steak Vertical Skewer brings big flavor to fall holiday celebrations, layering marinated skirt steak with portobello mushrooms and purple onions for a rich, caramelized roast. Shaved straight from the skewer and paired with herb-spiced gravy and bright cranberry-ginger chutney, it delivers a festive, modern centerpiece that feels both cozy and unforgettable.
Table of Contents
Jump to:
- Beef Shawarma Recipe with a Twist
- Note From Chef Maika
- Why Beituti Marinades?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage and Reheating
- Substitutions
- 5 Cooking Tips
- Frequently Asked Questions
- Fall Recipes
- Cooking Tips and Tutorials
- Suggested Sides and Serving Ideas
- 📖 Recipe
- Have a Comment or Question?
Beef Shawarma Recipe with a Twist
Steak shawarma is usually thought of as classic Middle Eastern street food, but this Beituti-inspired version brings a seasonal twist by layering skirt steak, portobello mushrooms, and red onions on a vertical skewer for deep caramelization and warm spice flavor.
Using the vertical rotisserie method gives you those signature thin, tender slices of meat while infusing the stack with Beituti shawarma seasoning and fragrant herbs. It's a beautiful cross between homemade beef shawarma and a modern fall-holiday centerpiece.
Serve it Your Way
And if you're cooking for a smaller gathering or simply want something festive that isn't poultry, this dish delivers big flavor with minimal fuss. The natural richness of skirt steak, combined with a quick marinade and a hands-off roasting method, makes this a crowd-pleasing option that feels both comforting and unique.
Serve it shaved with herb-spiced gravy, fresh veggies, or wrapped in a warm pita for a meal that's as versatile as it is unforgettable.
Why You'll Like It
- Best Cuts: Uses skirt steak, one of the best cuts of beef for tender shawarma-style slices.
- Restaurant-Quality: The vertical skewer method delivers even browning and restaurant-level texture.
- Robust Taste: Warm spices, lemon juice, and garlic create bold flavor without complicated steps.
- Roasted Vegetables: Mushrooms and red onions add juicy layers and extra fall-holiday richness.
- Holiday Twist: Perfect for smaller gatherings looking for a non-traditional holiday main dish.
- Versatility: Pairs beautifully with herb-spiced gravy, pickles, salads, or pita wraps.
- Set it and Forget it: Requires simple equipment and cooks mostly hands-off.
- Special Occasions: Feels special and festive, yet still easy enough for weeknight prep.
What is Shawarma?
Shawarma is a cornerstone of Middle Eastern street food culture, tracing its roots to the Levant, where thin slices of marinated meat were stacked on a vertical spit and slowly roasted, allowing the outer layers to caramelize before being shaved off and served.
This technique is believed to have evolved from the Ottoman-era döner kebab and later inspired regional variations such as Greek gyro and Mexican al pastor.
Traditionally made with lamb, beef, or chicken and seasoned with warm spices like cumin, coriander, cinnamon, and allspice, shawarma reflects centuries of trade, migration, and culinary exchange across the Eastern Mediterranean. Today, it remains a symbol of community, craftsmanship, and the beauty of slow-roasted food shared across cultures, with big popularity in Lebanese cuisine.
Looking for authentic Lebanese cuisine? Check out The Mediterranean Dish and Feel Good Foodie. And if you want to learn more about the origins of shawarma, check out Al-Basha or Wikipedia for a related article.
Note From Chef Maika
I wanted to try something completely different this year, something that still feels right for a fall special occasion, but also celebrates global cuisine and creativity. Instead of the usual roasted poultry, we're building a Lebanese American centerpiece that blends warm shawarma spices with the cozy flavors of the season.
It's a fun, flavorful way to bring something unexpected to the table while honoring the vibrant food traditions that inspire me.
Why Beituti Marinades?
I chose Beituti Zesty Shawarma Marinade for this recipe because it uses simple, clean ingredients that capture the bold, citrusy warmth of traditional shawarma without any complicated prep. It's a true shortcut, just marinate and cook, making it easy to bring authentic flavor to your fall holiday centerpiece.
Check out Beituti Chicken Shawarma Rice Bowl | Quick and Easy for the behind-the-scenes story.
Be Creative
Cooking shawarma at home is all about creativity, so don't be afraid to make this recipe your own. Whether you want to try a different cut of beef, create a vegetarian version, or work with what you already have in your pantry, there are plenty of easy ways to customize this dish.
If you need inspiration or quick swaps, be sure to check the substitution section below. It's filled with simple ideas to help you adapt this recipe to your taste, budget, and cooking style.
Recommended Reads
- Air Fryer Chicken Shawarma | Quick with Beituti
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- Steak Grilling Times Chart: Perfect Temp & Cook Times
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
- Jerk Steak Fajitas | Super Easy 30 Minute Meal
Ingredients with Steps
To make this Beituti-style shawarma, marinate 2-3 lbs of skirt steak in a zesty shawarma liquid with herbs, then layer the seasoned strips onto a vertical skewer with thick slices of portobello mushrooms and purple onion to build a compact roasting stack.
Roast the skewer at 350°F until the outside is deeply caramelized, letting all the aromatic drippings fall into the pan below. Turn those drippings into a rich herb-spiced gravy by whisking them with butter, flour, beef broth, and an optional touch of cider or wine until thickened.
Serve the shaved steak with the roasted mushrooms and onions, drizzling the warm gravy over everything for a cozy, fall-inspired centerpiece.
Skirt vs Flank Steak? Skirt steak is thinner, more deeply marbled, and naturally more flavorful than flank steak, which makes it ideal for quick cooking and shaving off a vertical rotisserie. Flank steak is leaner and firmer, so while it can work as a substitute, it won't deliver the same juicy, caramelized texture that skirt steak provides in this shawarma recipe.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Marinade - A seasoned liquid mixture used to soak meat or vegetables to add flavor and tenderness. I love using resealable bags to marinate, check it out on my YouTube.
- Roux - A cooked mixture of fat and flour used to thicken sauces and gravies.
- Drippings - The flavorful juices and fat that collect in the pan under roasting meat.
- Caramelization - The browning of natural sugars in foods like onions or meat, creating deeper flavor and color.
- Layering - Placing ingredients in a repeated order (such as meat, mushrooms, and onions) to build structure and distribute flavor evenly.
- Vertical Rotisserie/Skewer - A cooking method where ingredients are stacked upward to roast evenly as the outer layers brown and are shaved off.
- Shaving - Thinly slicing cooked meat from the outside of a roasting stack, similar to shawarma or gyro preparation.
- Deglaze - Adding liquid to a hot pan to loosen browned bits and dissolved flavors for sauces or gravies. Check out my YouTube video on deglazing.
- Umami - The savory, deeply satisfying flavor found in foods like mushrooms, beef, and caramelized onions.
- Resting Time - Allowing cooked meat to sit briefly before slicing so juices can redistribute and maintain tenderness.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prepare the Vegetables
Slice the red onion into thick ½-inch pieces.
Scoop out the dark gills with a spoon.
My Review: I love how incredibly easy this Beituti Shawarma Marinade is to use, no long ingredient list to worry about, just clean, bright, zesty flavors with the perfect hit of cardamom. As a small-business product made with gluten-free, seed-oil-free, dairy-free, and no-sugar-added ingredients, it takes the anxiety out of meal prepping and lets me marinate beef, lamb, mushrooms, or veggies in minutes. It's a true time-saver for quick pita wraps, rice bowls, or grilling without sacrificing any of those classic Mediterranean flavors. See how I used it for my Steak Shawarma Recipe with Fall Holiday Flavors.
Marinate the Skirt Steak
To the shawarma marinade, add rosemary, thyme, sage, and cinnamon for a fall flavor.
Toss the steak pieces in shawarma-style liquid marinade and refrigerate for at least 6 hours.
Vertical Rotisserie Stack
Thread an onion base onto the skewer, then alternating layers of marinated steak, mushrooms, and onions. Then, cap the skewer with a citrus piece to press the layers together and help the stack roast evenly.
Roast on the vertical spit at 350°F (175°C) until the outside caramelizes deeply.
The steak should be caramelized with tender onions and mushrooms.
Make the Herb-Spiced Gravy
Skim most of the dripping fat, leaving 1 to 2 tablespoons and set it aside.
Heat the drippings, fat, and butter, then whisk in flour or a slurry.
Add the drippings (at least 2 cups). If you don't have enough, add some beef broth and stir until thickened. Season the gravy with salt and pepper. You can add cider or wine to balance the flavors.
Equipment
Here's what you'll need to make this recipe with ease:
- Vertical Skewer or Vertical Rotisserie - Essential for stacking and roasting the steak shawarma; if you don't have one, use a sturdy oven-safe skewer anchored in a small roasting rack or a DIY "trompo" made from a metal skewer inserted into a potato or onion base.
- Roasting Pan (optional) - Catches the flavorful drippings for gravy; a casserole dish or sheet pan with a wire rack can work in a pinch.
- Sharp Chef's Knife - Needed for cutting the skirt steak into manageable strips; a slicing knife also works if you prefer longer, cleaner cuts.
- Cutting Board - Provides a safe, stable surface for prepping meat and vegetables; use a plastic board for raw meat to make sanitizing easier. Learn more about How to Prevent Cross-Contamination in Your Kitchen.
- Large Mixing Bowl - Ideal for marinating the steak evenly; a zip-top bag or shallow baking dish can also be used.
- Tongs - Helpful for assembling the layers on the skewer without touching raw meat; a fork or gloved hands can substitute.
- Baking Sheet or Foil (optional) - Lines your roasting pan for easier cleanup; parchment paper can be used if you're not using a high-broil finish.
- Saute Pan - Needed for turning the drippings into herb-spiced gravy; a saucepan will work.
- Whisk - Ensures a smooth, lump-free gravy; a fork or wooden spoon can be used in a pinch, though it may take more effort.
- Instant-Read Thermometer (optional) - Helps check doneness and food safety; if you don't have one, rely on visual cues like browning and texture.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Preview: The PAUDIN 8-inch Carving Knife has quickly become one of my favorite tools for slicing roast meats, brisket, and vegetables with ease. Most of my knives are from the Paudin brand because they’re lightweight, reliably sharp, and impressively affordable, and this carving knife is no exception. The German stainless steel glides through meat cleanly, and the ergonomic handle makes long slicing sessions comfortable, perfect for holiday prep, shawarma shaving, or everyday cooking.
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use after chopping. I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: I love and trust All-Clad for their high-quality pans that truly last a lifetime, and this D3 10-Inch Stainless Steel Fry Pan with a lid is no exception. It delivers fast, even heat and comes out looking impeccable from the dishwasher every time, which makes cleanup effortless. It’s super easy to use, whether you're searing, sautéing, or finishing a dish in the oven, plus it's oven and broiler-safe up to 600°F. One tip for getting that perfect nonstick surface: always let the pan heat up first on its own, then add your oil and wait until it’s hot before adding delicate foods like fish. This pan is a staple in my kitchen and earns its keep every single day.
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.
Storage and Reheating
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Storage Instructions
Store the shaved steak shawarma, roasted mushrooms, and onions in an airtight container in the refrigerator for up to 3 days. Keep the herb-spiced gravy in a separate sealed container to prevent the meat from getting soggy.
For longer storage, freeze the cooked steak and vegetables (not the gravy) in freezer-safe bags for up to 2 months, removing as much air as possible to maintain texture.
Reheating Instructions
Reheat the steak shawarma gently in a skillet over medium-low heat with a splash of beef broth or water to keep it tender. The herb-spiced gravy should be warmed separately in a small saucepan over low heat, whisking occasionally until smooth.
If reheating from frozen, thaw the steak overnight in the refrigerator before warming to prevent dryness and ensure even heating.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Butter: Replace it with Olive Oil or Avocado Oil. Use the same amount of oil in place of butter when making the herb-spiced gravy or sautéing ingredients.
Gluten-Free
- All-Purpose Flour: Use sorghum flour, cornstarch, arrowroot powder, or a gluten-free all-purpose blend in place of flour to thicken the gravy while keeping the recipe completely gluten-free.
Vegetarian
- Skirt Steak: Replace with Thick Slices of Portobello Mushrooms or King Oyster Mushrooms. These mushrooms mimic the texture of meat and roast beautifully on a vertical skewer.
- Learn more about prepping mushrooms.
- Beef Stock: Swap with Vegetable Stock. This keeps the gravy flavorful while staying plant-based.
- Butter: Substitute with Olive Oil or Vegan Butter. It works just as well for making a roux or flavoring the gravy.
- Herb-Spiced Gravy: Replace with Mushroom Gravy. For example, use pan-roasted mushroom drippings with vegetable stock for a rich vegetarian version.
Convenience
- Shawarma Marinade: replace with Olive Oil, Lemon Juice, Garlic, Paprika, Cumin, and Coriander. Mix these pantry staples to make your own shawarma seasoning in just a few minutes.
- Skirt Steak: Use Flank Steak or Sirloin Steak. Both are great alternatives when skirt steak isn't available.
- Portobello Mushrooms: Substitute with Cremini or White Button Mushrooms. Slice them thicker to mimic the meaty texture.
- Purple Onion: Use a Yellow or White Onion. Any onion works here; the flavor and roasting effect remain delicious.
- Apple Cider Vinegar: Try using Lemon Juice or White Vinegar. Use what you have for acidity and brightness.
- Beef Stock: Substitute with Chicken Stock or Bouillon mixed with Water. Easy swap with similar richness.
- All-Purpose Flour: Replace with Cornstarch-a simple gluten-free thickener for gravy or sauces.
- Fresh Herbs: Switch to Dried Herbs. Use one-third the amount when swapping dried herbs for fresh.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Chill the steak before slicing (Important). Place the skirt steak in the freezer for 20-30 minutes to firm it up, making it easier to cut into clean, even strips for your vertical rotisserie.
- Press the skewer tightly. Pack each layer of meat, mushrooms, and onions firmly to create a stable "meat cone" that cooks evenly and doesn't lean while roasting.
- Shave thin slices as you go. Like classic beef shawarma, slice only the caramelized outer layer, then return the skewer to the oven so the next section browns properly.
- Use the drippings for maximum flavor. Don't skip collecting the drippings in the roasting pan; these juices create a deeply savory base for your herb-spiced gravy.
- Let the roasted slices rest briefly. After shaving, let the sliced skirt steak sit for a minute to reabsorb its juices, keeping every bite tender and flavorful.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Skirt steak works best because it's naturally thin, flavorful, and ideal for shaving off the skewer, but flank steak or sirloin can also work in a pinch.
While a vertical spit gives the best caramelization and authentic shawarma texture, you can roast the layered ingredients on a rack in a deep pan and still get great results.
For the best flavor, marinate the skirt steak for at least 6 hours or overnight, allowing the warm spices, lemon juice, and herbs to penetrate the meat.
Yes, you can mix lemon juice, garlic, paprika, cumin, coriander, and olive oil to create a quick homemade beef shawarma marinade using common pantry spices.
It pairs beautifully with herb-spiced gravy, cranberry-ginger chutney, fresh veggies, pita wraps, salads, roasted potatoes, or rice for a complete meal.
Fall Recipes
Looking for a fall recipe idea like this? Try these:
- Haitian American Thanksgiving Recipes & Prep Guide
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
- Stovetop Garlic Confit (Easy Butter-Olive Oil Method)
- Haitian Style Spatchcock Turkey (Seasoned with Epis)
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
- How to Cut Up a Whole Chicken | Step-by-Step Guide
- How to Marinate Chicken: Tips, Quick Methods & Flavorful Shortcuts
Suggested Sides and Serving Ideas
- DIY Shawarma Bar: Set up a simple shawarma station without special equipment by lining trays with aluminum foil, serving sauces in a small bowl, and letting everyone assemble their own wraps.
- Beef Shawarma Wrap: Fill a warm pita bread wrap or pita pocket with thin strips of steak, garlic sauce, Lebanese pickles, tomatoes, and your favorite salad ingredients.
- Classic Street Food Style: Build a beef shawarma sandwich inspired by popular street food using warm pita brushed with a tablespoon of olive oil or avocado oil and toasted over medium-high heat in a large skillet.
- Plated Meal Option: Serve the shaved steak in a single layer with roasted vegetables, rice, or crispy potatoes seasoned with garlic cloves, whole spices, and a teaspoon of salt.
- Fall Shawarma Bowl: Create a bowl with greens, herbs, shaved steak, roasted mushrooms, onions, and a spoonful of cranberry-ginger chutney.
More Delicious Recipes
- Easy Spiced Brown Rice & Quinoa Recipe - Flavorful & Healthy
- Marinated Sumac Onions | Easy and Quick
- Creamy Lemon Greek Yogurt Dressing | Easy 5-Minute
- Quick Parsley Cucumber Tomato Feta Salad
📖 Recipe
Steak Shawarma Recipe with Fall Holiday Flavors
Ingredients
For the Beef Skewer
- 2 -3 pounds skirt steak
- 3 large portobello mushrooms, stems removed cut into ½-inch slices
- 1 large purple onion peeled and cut into ½-inch thick rounds
- 1 cup Beituti Zesty Shawarma Marinade or a shawarma-style liquid marinade, homemade or store-bought
- 2 tablespoons apple cider vinegar optional
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon chopped fresh sage
- 1 1 orange or lemon half, to cap the skewer
- Kosher salt and black pepper as needed
For the Herb-Spiced Gravy
- All drippings from the skewer roasting pan
- 2 tablespoons unsalted butter or use drippings
- 2 tablespoons all-purpose flour or cornstarch slurry for gluten-free
- 2 cups low-sodium beef stock or clow-sodium hicken broth
- ¼ cup apple cider optional, or red wine
- Salt and black pepper to taste
Equipment
- Frying Pan or Small Saucepan
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Marinate the beef: In a large bowl, whisk together the shawarma marinade, apple cider vinegar (optional), rosemary, thyme, and sage. Add the sliced beef, cut into at least 6-8-inch-wide strips, toss to coat evenly, cover, and refrigerate overnight (or at least 6 hours) for full flavor.
- Assemble the skewer: Thread one thick onion slice at the bottom to act as a base. Stack a few layers of marinated beef slices, then a few slices of portobello mushroom and onion. Continue alternating - beef, mushroom, onion - pressing firmly as you stack to form a compact "meat cone."Finish by capping the top with a halved onion or citrus half to secure the layers
- Roast: Set the vertical skewer in a deep roasting pan to catch the drippings. Roast at 350 °F for 1 ½ to 2 hours, or until the exterior is deeply browned and caramelized.
- Make the gravy from the drippings: Pour the dripping into a small bowl. Skim excess fat, leaving about 2 tablespoons. Add butter if you'd like a richer flavor. on medium heat in a skillet or sauce pan.
- Whisk in the flour to make a roux, cooking 1-2 minutes until lightly browned. Gradually pour in the beef stock while whisking to prevent lumps. Add apple cider or red wine and the thyme sprig. Simmer until thickened, 8-10 minutes. Season to taste with salt and pepper.
- Serve: Arrange shaved beef, mushrooms, and onions on a platter. Spoon the herb-spiced gravy over top or serve it in a sauceboat alongside.
Notes
1. Keep the natural thickness (don't butterfly). Skirt steak is naturally thin; that's an advantage. 2. Cut into manageable pieces: Cut each long strip into 6–8 inch lengths. That size stacks beautifully and won’t droop. 3. Slice with the grain for stacking (optional, but helps): You can slice long strips with the grain if the piece is excessively long. Final tenderness comes from shaving against the grain after cooking, so don’t worry about slicing it pre-cook. 4. Trim obvious thick connective tissue or knobs of fat. Skirt steak has less gristle than chuck, but you’ll still see some thick white seams. Trim those so your stack stays clean and your slices are tender.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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