Beef Shawarma on a Stick (Skewers)

Name: Beef Shawarma on a Stick (Skewers)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¾ lb (800 g) beef sirloin, cut into 1.5-inch (4 cm) cubes, cut into 1.5-inch cubes, excess fat trimmed; ¾ cup (200 ml) plain full-fat Greek yogurt; 3 tbsp (45 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, freshly squeezed; 6 cloves (30 g) garlic, minced; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1½ tsp (3 g) sweet paprika; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) freshly ground black pepper; 1¼ tsp (7 g) kosher salt; 1 whole (150 g) red onion, medium, cut into 1.5-inch chunks; 1 whole (170 g) red or yellow bell pepper, cut into 1.5-inch chunks, seeds removed; ¼ tsp (½ g) ground allspice (optional)

From the MyKitchenBank Kitchen

Tender marinated beef skewers seasoned with warm Middle Eastern spices, grilled until charred and juicy. Served with grilled onions and peppers, these skewers are perfect for entertaining or a quick weeknight dinner. The yogurt-based marinade tenderizes the meat while building complex layers of flavor from cinnamon, cumin, coriander, and paprika.

Prep: 25 min
Cook: 12 min
Wait: 4 hr
Total: 4 hr 37 min
Makes: 4 skewers (serves 4 as a main course)

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Ingredients

4 servings

1¾ lb (800 g) beef sirloin, cut into 1.5-inch (4 cm) cubes, cut into 1.5-inch cubes, excess fat trimmed
¾ cup (200 ml) plain full-fat Greek yogurt
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, freshly squeezed
6 cloves (30 g) garlic, minced
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1½ tsp (3 g) sweet paprika
½ tsp (1 g) ground cinnamon
½ tsp (1 g) freshly ground black pepper
1¼ tsp (7 g) kosher salt
1 whole (150 g) red onion, medium, cut into 1.5-inch chunks
1 whole (170 g) red or yellow bell pepper, cut into 1.5-inch chunks, seeds removed
¼ tsp (0.5 g) ground allspice (optional)

Equipment (8)

Metal or wooden skewers (4 skewers, 10 inches/25 cm long)
Large bowl
Small bowl
Measuring spoons
Sharp knife
Cutting board
Grill (gas or charcoal)
Tongs or grill fork

Steps

Before you start

Soak wooden skewers in water for at least 30 minutes before grilling
Let marinated beef come to room temperature for 15 minutes before grilling for even cooking
Preheat your grill to medium-high heat (about 400°F/200°C)
Have all vegetables cut and ready before you start grilling

1
Prepare the marinade
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, and minced garlic until smooth.
- Add the ground cumin, coriander, paprika, cinnamon, allspice (if using), black pepper, and salt.
- Whisk again until all spices are fully incorporated and the marinade is evenly colored.
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Ready when: Marinade is smooth, thick, and spices are evenly distributed
Tip: Make sure the yogurt and spices are well whisked so the spices don't clump in the marinade
2
Marinate the beef
- Add the beef sirloin cubes to the marinade bowl.
- Stir and coat each piece thoroughly with the yogurt mixture.
- Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight (up to 24 hours).
- The longer it marinates, the more tender and flavorful the beef becomes.
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Ready when: Beef is fully coated and resting in the refrigerator
Tip: Plan ahead—marinating overnight delivers the best flavor and tenderness
3
Assemble the skewers
- Remove the marinated beef from the refrigerator about 15 minutes before grilling.
- Thread the beef cubes onto the skewers, alternating with chunks of red onion and bell pepper.
- Press the pieces together gently but firmly so they sit snugly on the skewer.
- Leave about ½ inch (1 cm) of space at each end to hold safely.
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Ready when: All beef, onion, and pepper pieces are threaded and distributed evenly
Tip: Bring the beef to room temperature so the interior cooks through before the outside chars
4
Preheat the grillOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F/200°C).
- If using charcoal, let the coals become gray and hot.
- If using gas, light the burners and let them heat for at least 5 minutes.
- Clean the grill grates with a grill brush to prevent sticking.
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Ready when: Grill grates are clean and you can comfortably hold your hand over the heat for only 2–3 seconds
Tip: A hot grill creates a flavorful char without overcooking the interior
5
Grill the skewers
- Place the skewers directly on the hot grill grates.
- Do not move them for the first 2–3 minutes, allowing a char to develop on one side.
- Using tongs, rotate the skewers a quarter turn and grill for another 2–3 minutes.
- Continue rotating every 2–3 minutes for a total of 10–12 minutes, until the beef is cooked through and has a caramelized, charred exterior.
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Ready when: Beef is medium (160°F/71°C internal), onions are soft with charred edges, peppers have slight char marks
Tip: Rotate regularly to develop an even char without burning; flare-ups are normal and add flavor
6
Rest and serve
- Transfer the skewers to a clean plate and let them rest for 2–3 minutes.
- This allows the juices to redistribute and keeps the meat moist.
- Serve hot with grilled or flatbread, hummus, tahini sauce, pickled turnips, or your favorite accompaniments.
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Ready when: Skewers have cooled slightly and are ready to eat
Tip: Resting prevents the meat from drying out when you cut into it

Good to know

Tips

For extra deep flavor, dry-toast the cumin, coriander, and allspice in a small pan over medium heat for 1–2 minutes before adding to the marinade
If your skewers are wooden, soak them in water for at least 30 minutes or wrap the exposed ends in foil to prevent burning
Don't pack the skewers too tightly; there should be slight gaps between pieces so heat circulates evenly
For more traditional presentation, serve alongside pita bread warmed on the grill, fresh parsley, tahini sauce, and sliced tomato and cucumber

Make ahead

The beef can be marinated up to 24 hours ahead in the refrigerator. Assemble the skewers up to 4 hours before grilling and cover with plastic wrap on a plate. Do not grill ahead; serve immediately after cooking.

Storage & reheating

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill over medium heat for 3–4 minutes, turning often, or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes until heated through. Do not freeze raw marinated beef skewers (the texture suffers), but cooked skewers can be frozen in an airtight container for up to 2 months and reheated as above.

Substitutions

plain full-fat Greek yogurt → full-fat plain yogurt or labneh. Regular yogurt is thinner; use the same amount. Labneh will be thicker, so thin it with 2–3 tablespoons of water or lemon juice
beef sirloin, cut into 1.5-inch (4 cm) cubes → beef ribeye, beef chuck, or lamb shoulder. Chuck will be more tender; ribeye richer. Adjust cooking time slightly for thickness and doneness preference
red or yellow bell pepper → zucchini, eggplant, or tomato wedges. Cherry tomatoes may split; brush lightly with oil. Zucchini and eggplant cook faster; watch timing
red onion, medium → white or yellow onion, or leeks (white and light green parts). Leeks cook faster and are milder; white and yellow onions are sweeter when grilled