30 min

Step 1

Start by laying the skirt steak flat for the beef shawarma. Drizzle with olive oil, then evenly sprinkle the spices and salt on both sides, gently pressing them in to form a flavorful rub (After seasoning both sides of the skirt steak, let it rest for at least 15-30 minutes at room temperature to allow the spices to penetrate the meat. If you have time, marinate it for a few hours or overnight in the fridge for deeper flavor).

Step 2

Heat a flat griddle pan over medium heat. Add the skirt steak and let it sear undisturbed for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and immediately roll the steak onto itself to lock in the juices. Transfer the meat to a plate and let it rest, making sure to keep all the juices on the plate. Once sliced, toss the meat back into its juices to soak up every bit of flavor before serving.

Step 3

While the meat rests before slicing, let’s quickly prepare the salad. In a bowl, combine thinly sliced fennel, orange segments, arugula, sliced almonds, raspberries, and pickled onions. Drizzle with fresh orange juice (from the segmented oranges), extra virgin olive oil, and season with salt and pepper. Gently toss to combine, then adjust the seasoning and dressing to taste.

Step 4

Slice the meat while it’s still rolled up, cutting as thinly as possible to mimic traditional shawarma-style slices. This technique helps retain the juices and creates tender, flavorful bites.

Step 5

Cut open the top of the pita to create a pocket—layering is key for a perfect bite in every mouthful. Start with 1 tablespoon of salad, followed by 1 tablespoon of beef shawarma, and repeat the layers until the pita is fully packed. Finish by placing a raspberry on top for a burst of sweetness and a tiny teaspoon of schugg to add a spicy kick.

Step 6

YASSS!