This Steak Shawarma Salad brings bold Mediterranean-inspired flavors to a fresh, crunchy salad. Tender skirt steak is marinated in warm shawarma spices and citrus, seared or grilled until juicy, then served over a bed of crisp greens with tomatoes, cucumber, red onion, and crumbled feta. Tossed with a bright lemon vinaigrette, this salad is satisfying, fast to prepare, and perfect for weeknight dinners or casual meal prep.
Bring the flavor to your next salad!
The savory depth of shawarma-spiced steak paired with crisp salad ingredients is a winning combination. If you want a steak salad that tastes like it belongs at a Mediterranean table, this is the one to make. The marinade adds warmth and complexity while the lemon vinaigrette keeps everything bright and fresh.
Once you have a favorite shawarma seasoning blend, you’ll find many ways to use it: in wraps, bowls, or on salads like this. When you want something lighter than a pita wrap but still crave that grilled, spiced beef, a shawarma salad is an ideal choice.
Key ingredients
Below is a quick guide to the main components. The full ingredient list and measurements appear in the recipe section.
- Steak – Skirt steak is ideal for its flavor and marbling, but flank steak works well too. The marinade helps tenderize either cut. Grill or sear over high heat for best results.
- Shawarma seasoning – A blend of warm spices like cumin, coriander, allspice, cinnamon, and a touch of cayenne. Making a batch and storing it in your pantry makes this recipe quick to assemble.
- Marinade – Olive oil, red wine vinegar, and lemon juice build acidity and help the seasoning adhere while tenderizing the meat.
- Salad mix – Use a mix of spring greens or your favorite lettuce, plus cucumbers, cherry tomatoes, thinly sliced red onion, and crumbled feta for a Mediterranean profile.
- Lemon vinaigrette – A simple lemon vinaigrette brightens the salad and complements the warm spices on the steak.
Instructions
Short on time? The hands-on portion of this recipe is minimal. Marinate the steak, grill or sear it, rest and slice, then toss the salad and assemble. The directions below walk you through each step.
After cooking, let the steak rest for 5–10 minutes so juices redistribute. Skirt steak has pronounced grain, so always slice against the grain in thin strips for the most tender bite. If you prefer, slice into 3 sections with the grain, then cut across the grain to achieve even 3–4 inch pieces or dice for salad-friendly cubes.
Beef Shawarma Salad
Ingredients
Shawarma Seasoning
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Steak Shawarma Marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 pounds skirt steak or flank steak
Salad
- 8 cups spring mix or mixed greens
- 1/2 cup lemon vinaigrette dressing
- 1 cup cherry tomatoes, halved
- 1 cup red onion, thinly sliced
- 1 cup cucumber, diced
- 1/2 cup crumbled feta cheese
Optional additions
- Naan dippers, served on the side
- Tzatziki sauce, dolloped on top if desired
Instructions
To make the steak shawarma:
- Mix the shawarma seasoning spices together in a bowl or large zipper bag. Add the olive oil, red wine vinegar, and lemon juice, stirring or shaking to combine.
- Add the steak to the seasoning mixture and coat it evenly. Refrigerate and marinate for at least 30 minutes or up to 8 hours for deeper flavor and tenderness.
- Preheat a grill or a heavy skillet over medium-high heat. Remove the steak from the marinade and cook for 4–5 minutes per side for medium-rare, or until it reaches your preferred doneness. Internal temperatures will rise slightly while resting.
- Transfer the steak to a cutting board and rest 5–10 minutes. Slice against the grain into thin strips or dice into pieces for the salad.
To make the salad:
- Toss the spring mix with lemon vinaigrette in a large bowl until evenly coated. Divide the dressed greens among four serving bowls.
- Top each portion with cherry tomatoes, red onion, cucumber, and crumbled feta. Add the sliced or diced steak on top. Serve with naan dippers and a spoonful of tzatziki if you like.
Notes
- Storage: Store leftover steak in an airtight container in the refrigerator for up to 5 days. Reheat briefly in a hot skillet or enjoy cold over a salad.
- No grill? Slice the steak thinly against the grain before marinating, then sear strips in a hot skillet in batches until browned and cooked through. This creates a caramelized crust and keeps the meat tender.
Nutrition Facts
Carbohydrates: 15 g
Protein: 55 g
Fat: 43 g
Did you make this recipe?
If you try it, consider sharing feedback or a rating where you found the recipe.