Flank Steak Shawarma with Spiced Rice & Garlic Sauce
In my younger years there was nothing better than a big take out tray of chicken & rice (with just a bit of green salad) from the nearby Shawarma take out after a night of drinking and dancing. The cold leftovers the next afternoon were the perfect hangover cure.
I’m older now. We don’t go out dancing anymore, and drinking way too many rye and cokes in a sweaty pit of a night club doesn’t appeal to me all that much anymore either. That doesn’t mean that I still don’t crave Shawarma.
I bought a beautiful flank steak at the market this past Saturday, and when trying to decide what to do with it, I thought….why not Shawarma?
And… if you’re going to have Shawarma you *need* to have white sauce. I have tried many recipes for white sauce over the years but none of them have been right. Locally Shawarma sauce is more of a cross between garlic mayo and donair sauce. Toum is delicious, don’t get me wrong, but it’s not what I’m looking for when I’m having Shawarma and rice.
The rice is simple. It goes nicely with other dishes, but it holds its own against the flavours in the Shawarma.
I serve some fresh greens on the side, with diced cucumber and tomatoes. If you can eat wheat, a fresh pita is nice to eat with it. As I can’t eat wheat, we tend to have fresh corn tortillas on the side. I’ve made my own gluten free pita and it’s not the same as the real stuff. While not traditional corn tortillas offer a perfect vessel to scoop rice, meat, and that glorious white sauce into your mouth.
I use a premixed spice blend because it’s easy. I have used this recipe in the past with excellent results if you would prefer to make your own.
- 1/2 cup greek yoghurt
- 1/2 cup apple cider vinegar
- 1/4 cup tahini
- 4 cloves garlic minced
- 3 tbsp shawarma spice mix
- 1/4 cup vegetable oil
- 2 lbs beef flank steak
- Mix together all ingredients in large freezer bag. Put meat in bag and allow to marinate for over night (or a minimum of 4 hours)
- Broil meat for 5 minutes per side or until desired doneness (approx med-rare).
- Allow to rest for 10 minutes, and slice thinly.
- 1 medium onion diced
- 1 tbsp oil
- 1 clove of garlic minced
- 1 tbsp shawarma spice mix
- 1/4 tsp cinnamon
- 2.5 cups chicken stock
- 1 1/2 cups white rice
- Rinse rice and allow to soak for approx 30 minutes.
- In a medium saucepan with a tight fitting lid heat oil, then sautee onions until just starting to brown.
- Add garlic, spices and allow to toast slightly (20 seconds)
- Add chicken stock and bring to boil.
- Add rice and stir, turn down heat to very low, cover, and allow to simmer for 20 minutes (or until water is mostly absorbed)
- Remove from heat, and allow to rest covered for 10 minutes. Fluff with fork and serve.
- 2 tbsp mayonaise
- 2 tbsp yoghurt
- 1 tsbp tahnini
- 1 tbsp apple cider vinegar or lemon juice
- 1-3 tbsp garlic powder to taste
- 1/2 tsp pepper
- Mix together all ingredients, best if made the night before.