1825 Pearl A, Boulder, CO 80302
1 lb steak, flat iron or sirloin ideally
1/8 cup shawarma spice blend
1 clove garlic
1/2 lemon, zest and juice
4 sprigs cilantro
1/4 cup oil
vegetable oil (for cooking)
Combine spice blend with garlic, lemon zest and juice, cilantro, and oil to create shawarma marinade. Trim off any silverskin on the steak and dice it into ¾” inch cubes. Toss the steak in the marinade, being sure to coat it well and gently massage it in. Cover it and set it in the fridge for 1 hour or up to overnight. Meanwhile soak the bamboo skewers in water for at least 20 minutes.
Heat a cast iron on high with enough oil to coat the bottom of the pan. Thread 3-4 pieces of the marinated steak on each kabob. Once the first whisp of smoke comes out of the oil, place all of the kabobs in the pan and sear them on each side until well browned and crispy. Remove the kabobs from the pan and let them sit for 3-4 minutes to rest, then serve them hot over the tabouli salad.