Steak Shawarma Recipe with Fall Holiday Flavors
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.
Servings 6 servings
Calories: 433kcal
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
How to Prep Skirt Steak for Vertical Skewering
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.
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
Calories: 433kcal | Carbohydrates: 15g | Protein: 36g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1239mg | Potassium: 978mg | Fiber: 2g | Sugar: 8g | Vitamin A: 195IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 4mg
Tried this recipe?Please consider Leaving a Review!
