If you think making beef shawarma at home is complicated, think again. Skirt steak is quick to cook, packed with flavor, and perfect for this method. I seared it whole on a large flat griddle, which gave it an insanely even sear. Once cooked, I rolled it up and sliced it thin—just like shaving a doner—and the texture was spot on. Of course, it all came together in warm homemade pita, layered with a fresh, vibrant salad featuring a fun twist—raspberries. Their little bursts of sweetness balance the spiced beef in the best way, making this an easy, protein-packed meal that’s just as good for hosting as it is for a quick, satisfying bite.

4 pita sandwiches

Add a Comment