Tools:  Large Skillet, Mixing  Bowl, Knife, and Cutting Board

Makes 4 servings   


1 pound skirt steak or sandwich steak 

1 tablespoon vegetable oil

1/2 tablespoon cumin

1/2 tablespoon garlic powder

1/2 tablespoon smoked paprika

1/2 tablespoon onion powder

1/2 tablespoon chili powder

salt and pepper

For the salad:

1 cucumber

1 red pepper

1/2 onion

1/2 teaspoon sumac spice

1/2 teaspoon dried mint

A handful of fresh parsley

1 lemon

1 tablespoon olive oil


For the meat:

1.) Slice the meat into thin strips and put into a large glass bowl. Add the oil,  spices, salt, and pepper and toss until all the ingredients are well incorporated. 

2.) Marinate for 30 minutes or up to 24 hours.

3.) In a pan over high heat, add the thinly sliced beef and cook until the bottom is golden brown, about 3-4 minutes. Turn meat over and continue to cook until the meat is golden brown,  3-4 minutes.

For the salad:

1.) Chopped 1 cucumber, 1 red bell pepper, 1/2 onion, and a  handful of fresh parsley and put all the ingredients into a large bowl.

2.) Add olive oil, 1/2 teaspoon sumac spice, 1/2 teaspoon dried mint, juice of 1/2 lemon, salt, and pepper, and toss to combine. 

3.) Put the salad on a serving bowl and top the salad with shawarma meat, enjoy immediately!