Middle Eastern · main

Beef Shawarma Tacos

Beef Shawarma Tacos reads umami 6.2, sourness 5.7 and citrus 5.5 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 2.5 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 3.2 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.2 · Sourness 5.7 · Citrus 5.5 · Richness 5.5 · Salinity 4.2 · Allium 3.6 · Herbaceous 3.3 · Smoke 2.6 · Warm Spice 2.6 · Earthy 2.3 · Sweetness 1.9 · Funk & Ferment 1.9 · Bitterness 1.8 · Fruity 1.7 · Nutty 1.5 · Floral 1.3 · Heat 0.8

What's in it (16)

• flank steak — 680 g
• olive oil — 54 g
• garlic — 12 g
• lemon juice — 44 g
• cumin — 10 g
• coriander — 3 g
• smoked paprika — 5 g
• cinnamon — 3 g
• allspice — 1 g
• salt — 10 g
• black pepper — 3 g
• shredded red cabbage — 710 g
• red wine vinaigrette — 30 g
• nonfat plain yogurt — 237 g
• cilantro — 15 g
• flour tortillas — 800 g

Time & effort: about 40 min (5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 153.6 kcal, 8.7 g protein, 5.1 g fat, 18.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. In a large bowl, combine 2 tablespoons olive oil, 3 minced garlic cloves (reserve the fourth), 2 tablespoons lemon juice, cumin, coriander, paprika, cinnamon, allspice, 1 teaspoon salt, and the pepper. Add the sliced steak and toss until every piece is coated; let marinate at room temperature 20 minutes, or refrigerate up to 8 hours.
2. Meanwhile, toss the cabbage with the vinegar and 1/2 teaspoon salt in a small bowl. Set aside to quick-pickle, tossing once or twice, until crisp-tender and turning bright pink, at least 15 minutes.
3. In another small bowl, stir together the yogurt, the remaining grated garlic clove, the remaining 1 tablespoon lemon juice, and the remaining 1/2 teaspoon salt. Cover and refrigerate until ready to serve.
4. Heat the remaining 2 tablespoons olive oil in a large cast-iron or heavy skillet over high heat until just shimmering. Working in batches so the steak sits in a single layer, sear the beef until deeply browned on the first side, 1 1/2 to 2 minutes.
5. Flip and sear until browned on the second side and cooked through, 1 to 2 minutes more; transfer to a plate.
6. Wipe out the skillet and reduce the heat to medium. Warm the tortillas one at a time in the dry skillet until pliable and lightly toasted in spots, about 30 seconds per side; stack and wrap in a towel to keep warm.
7. Drain the pickled cabbage. Divide the beef among the tortillas, then top with garlic sauce, pickled cabbage, and cilantro. Serve at once.

Dishes with a similar flavor shape

• Beef and Lamb Gyro Loaf with Tzatziki — Greek
• White Bean and Brussels Sprout Hash with Fried Egg — American
• Lamb Kofta with Yogurt Sauce — Greek
• Grilled Lamb Kebabs with Tzatziki — Greek
• Grilled Ancho Chile Rubbed Flat Iron Steak — Tex-Mex

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.