Description
To appreciate this dish fully, it helps to understand how two beloved culinary icons come together in one bowl. A beef shawarma fattoush salad is a harmonious fusion of seasoned warm meat and a traditional Levantine bread salad. The foundational element is fattoush, a famous salad celebrated across the Middle East for its rustic texture and citrusy flavor profile. Fresh romaine lettuce, diced ripe tomatoes, crisp cucumbers, radishes, and fragrant fresh herbs are tossed alongside toasted or baked pita bread chips. What gives fattoush its iconic character is sumac, a dark red ground berry spice that provides a tart, lemon-like bite.
Ingredients
For the Beef Shawarma
- 500 g (1.1 lb) beef sirloin or flank steak, thinly sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper, optional
For the Fattoush Salad
- 2 large pita breads
- 2 tbsp olive oil
- 4 cups chopped romaine lettuce
- 1 large tomato, diced
- ½ cucumber, diced
- ½ red onion, thinly sliced
- ½ cup fresh parsley, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup radishes, thinly sliced
- 2 tbsp pomegranate seeds, optional
For the Dressing
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp pomegranate molasses
- 1 tbsp sumac
- 1 tsp Dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp dried mint
- Salt and black pepper, to taste
Instructions
- Marinate the beef
Place the sliced beef in a bowl. Add olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, allspice, black pepper, salt, and cayenne. Toss well to coat. Cover and refrigerate for 30 minutes to 2 hours. - Make the pita chips
Preheat the oven to 200°C (400°F). Tear the pita into bite-sized pieces and toss with olive oil. Spread on a baking sheet and bake for 7–10 minutes, turning once, until crisp and golden. Set aside to cool. - Cook the beef
Heat a large skillet over high heat. Add the marinated beef in a single layer, working in batches if necessary. Cook for about 3–5 minutes, stirring occasionally, until browned and cooked through. Remove from the heat and rest for a few minutes. - Prepare the dressing
Whisk together the olive oil, lemon juice, pomegranate molasses, sumac, Dijon mustard, garlic, dried mint, salt, and pepper. - Build the salad
Add the romaine, tomato, cucumber, red onion, parsley, mint, and radishes to a large serving bowl. - Add the dressing
Drizzle the dressing over the vegetables and toss gently until everything is evenly coated. - Finish the salad
Add the crispy pita chips and warm beef shawarma. Sprinkle with pomegranate seeds and a little extra sumac. - Serve
Serve immediately with extra lemon wedges and dressing on the side.
Notes
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
Keywords: spiced beef fattoush salad, middle eastern beef shawarma salad, beef shawarma bread salad, street style beef fattoush