Yorkshire Wagyu Shawarma

Yorkshire Wagyu Shawarma

Recipe provided by Sue Nelson, Yorkshire Food Finder

Mediterranean style Yorkshire Wagyu shawarma with couscous salad

Serves 6


500g very thin cut flank steak
Spice rub
1 tbsp. ground cumin
1 tbsp. ground coriander
2 tsps. garlic granules
1½ tsps. paprika
½ tsp. turmeric
½ tsp. ground cloves
½ tsp. cinnamon
Good twist of black pepper

1 small red onion, thinly sliced
3 garlic cloves, roughly chopped
200ml red wine
100ml white wine vinegar
100ml Yorkshire Rapeseed Oil
2 tbsps. chopped mint
1 tbsp. caster sugar to taste

Couscous salad
225g couscous
2 tbsps. flat leaf parsley, chopped
2 tbsps. coriander, chopped
1 red onion, finely chopped
Zest and juice of 1 lemon
½ cucumber de-seeded and finely diced
30g sunflower seeds, toasted
30g pumpkin seeds, toasted
30g sesame seeds, toasted
100g pomegranate seeds
Salt and pepper


1. Rub the flank steak on both sides with half the spice rub. Place in a non-metallic rectangular dish big enough to take the beef in one layer along with the wine, vinegar, oil, red onion, chopped garlic, mint and sugar. Cover and chill for a couple of hours.
2. Meanwhile, make the couscous. Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes. Mix together the remaining ingredients and leave to stand at room temperature to let the flavours develop.
3. When ready to cook the beef, remove from the marinade and pat dry. Add a little more of the spice rub to both sides of the steaks, keeping the rest for another time.
4. Heat a frying pan or griddle pan until very hot then sear the flank steak for 1½ minutes on one side and 1 minute on the second side. Remove from the heat and rest for a couple of minutes before cutting into thin strips across the grain. Serve at once on a bed of the couscous salad.