Steak Shawarma with Fall Holiday Flavors
Marinated skirt steak, portobello mushrooms, and red onion roast together on a vertical oven skewer for a Lebanese-inspired holiday centerpiece. Serve with herb-spiced pan gravy and cranberry ginger chutney.
Servings 6 servings
Calories: 428kcal
Ingredients
Beef and Vegetable Stack
- 2 –3 pounds skirt steak thick connective tissue trimmed
- 1 cup Beituti Zesty Shawarma Marinade or another liquid shawarma marinade
- 2 tablespoons apple cider vinegar optional
- 2 sprigs fresh rosemary leaves removed and chopped
- 2 sprigs fresh thyme leaves removed
- 1 tablespoon chopped fresh sage
- 3 large portobello mushrooms stems removed and caps cut into ½-inch slices
- 1 large red onion peeled and cut into ½-inch rounds
- ½ orange or lemon, for capping the skewer
- Kosher salt and black pepper as needed
For the Herb-Spiced Gravy
- Pan drippings from the roasted stack
- 2 tablespoons unsalted butter or reserved drippings fat
- 2 tablespoons all-purpose flour or cornstarch slurry for gluten-free
- 2 cups low-sodium beef stock plus more as needed
- ¼ cup apple cider or red wine, optional
- Kosher salt and black pepper to taste
For Serving
- Fresh Cranberry Ginger Chutney optional
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.
- Prepare the steak: Keep the skirt steak’s natural thickness and cut the long pieces into manageable sections approximately 6 to 8 inches long. Trim away thick connective tissue.
- Marinate: Combine the shawarma marinade, optional apple cider vinegar, rosemary, thyme, and sage in a large bowl. Add the steak and toss to coat. Cover and refrigerate for at least 6 hours or overnight.
- Prepare the oven and stand: Preheat the oven to 350 °F. Set the vertical skewer in a deep roasting pan, following the equipment’s instructions. Check that the assembled stack will clear the oven’s heating elements.
- Build the stack: Thread a thick onion round onto the skewer as the bottom layer. Alternate layers of marinated beef, portobello mushrooms, and onion, pressing them together and keeping the stack centered. Cap with the orange or lemon half. Discard the remaining raw marinade.
- Roast: Roast for approximately 1½ to 2 hours, checking the beef in several thick areas toward the center with an instant-read thermometer. Avoid touching the metal skewer with the probe. Cook the beef to at least 145 °F; the stack’s thickness will affect the cooking time.
- Rest: Remove the cooked stack from the oven and rest for at least 5 minutes before slicing. Carefully transfer the collected drippings to a heatproof bowl.
- Separate the drippings: Skim the fat from the roasting juices. Reserve 2 tablespoons of fat for the gravy, or use butter instead. Keep the remaining juices.
- Make the roux: Heat the reserved fat or butter in a skillet or saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring continuously.
- Finish the gravy: Gradually whisk in the beef stock and reserved roasting juices. Add the optional apple cider or red wine and the thyme sprig. Simmer for 8 to 10 minutes, stirring, until thickened. Add more stock if needed to reach your preferred consistency. Remove the thyme sprig, taste, and adjust the salt and black pepper.
- Slice and serve: Carefully carve thin slices of cooked beef, cutting across the grain where possible. Arrange with the roasted mushrooms and onions. Serve with gravy and cranberry ginger chutney on the side.
Stationary skewer: This recipe uses an oven-safe vertical stand. It does not require a rotating vertical rotisserie.
Onion cap: Reserve an onion half for the top if you prefer it to citrus. Slice the remaining onion for layering.
Seasoning: The prepared marinade and roasting juices already add salt. Taste the cooked gravy before adding more.
Gluten-free gravy: Replace the flour with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. Heat the stock and roasting juices, then stir in the slurry and simmer until thickened. Add more slurry only if needed.
Video
Notes
How to Prep Skirt Steak for Vertical Skewering
- Keep the natural thickness: Don’t butterfly the steak. Skirt steak is naturally thin, which makes it ideal for stacking.
- Cut into manageable pieces: Cut each long strip into 6- to 8-inch lengths. This size stacks easily on the vertical skewer without excessive overhang.
- Cut long pieces with the grain if needed: If a piece is excessively long, you can divide it with the grain before stacking. The important step for tenderness comes after cooking, when you shave the steak against the grain.
- Trim thick connective tissue: Remove obvious thick white seams and large pieces of excess fat so the stack stays compact and the finished slices are easier to eat.
Nutrition
Calories: 428kcal | Carbohydrates: 13g | Protein: 36g | Fat: 15g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1239mg | Potassium: 825mg | Fiber: 1g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 3mg
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