Beef and Mushroom Shawarma Skewers
  • Yield: 18 skewers
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Beef and Mushroom Shawarma Skewers

By September 3, 2026

Recipe courtesy of TJ Garrish, CEC, Executive Chef, Maryland Golf and Country Clubs

Ingredients

Instructions

Procedure for the Shawarma Spice Blend (make in bulk):

  1. Combine all spice blend ingredients and whisk until uniform.
  2. Store in an airtight container away from heat. Makes approximately 10 tbsp — enough for multiple batches.
  3. Toast whole cumin and coriander seeds in a dry pan until fragrant (2 min), then grind fresh for noticeably better flavor. Label container with date.

Procedure for the Sumac Pickles Onions (24 hrs ahead minimum):

  1. Combine red wine vinegar, water, sugar, salt, and sumac in a small saucepan. Heat until sugar and salt dissolve — do not boil.
  2. Pour hot brine over thinly sliced onion rings in a container. Press onions down to submerge.
  3. Cool to room temp, then refrigerate. The onions turn a vivid magenta within 1 hour. Best after 24 hours. Holds refrigerated up to 2 weeks.

Procedure for the Zhoug (make 1–3 days ahead):

  1. Roughly chop cilantro, parsley, and chilies. Add to blender or food processor with garlic, cumin, cardamom, lemon juice, and salt. Pulse several times to break down.
  2. With motor running, stream in olive oil until sauce is a coarse, vivid green — do not over-blend to a smooth paste. Zhoug should have texture and visible herb flecks.
  3. Taste and adjust salt, lemon, and chili heat.
  4. Refrigerate covered. Oil may separate — stir before service. Bright green colour fades after 3 days.

Procedure for the Saffron Whipped Yogurt (make day of or day before):

  1. Bloom saffron: Place threads in 2 tbsp warm (not boiling) water. Let steep 15 minutes minimum — liquid turns deep amber-gold.
  2. Place Greek yogurt in stand mixer or mixing bowl. Whip on medium with whisk attachment 2 minutes until lightened and airy.
  3. Add bloomed saffron with its liquid, grated garlic, lemon juice, and white pepper. Whip 1 more minute. Stream in olive oil.
  4. Season with salt — taste aggressively, yogurt needs bold seasoning.
  5. Refrigerate covered. Whip briefly again before service to restore texture.

Procedure for the Beef and Mushroom Marinade (4 hrs minimum, overnight preferred):

  1. Combine shawarma spice blend, olive oil, grated garlic, lemon juice, lemon zest, red wine vinegar, and salt in a large mixing bowl. Whisk until uniform.
  2. Add beef cubes and mushroom pieces. Toss thoroughly — every surface should be coated.
  3. Cover and refrigerate minimum 4 hours, overnight preferred for beef. Keep beef and mushrooms in the same marinade — the mushroom umami deepens the beef flavour during marination.

Procedure for the Skewer Assembly:

  1. Soak wooden skewers in cold water minimum 30 minutes (prevents burning).
  2. Build each skewer alternating beef cube, king oyster round, beef cube, portobello cube, beef cube — approximately 2–3 beef pieces and 2 mushroom pieces per skewer.
  3. Press pieces snugly together — close contact means moisture stays in, not on the grill.
  4. Build all 18 skewers (3 per order × 6 orders) ahead of service. Refrigerate on sheet pans, covered.

Procedure for Grill:

  1. Heat grill to high — charcoal preferred, gas acceptable. Grill grates must be clean and oiled (fold paper towel in oil, use tongs).
  2. Grill skewers over direct high heat 3–4 minutes per side. Do not move them during searing — let them release naturally. Beef should be medium-rare to medium (135–145°F internal). Mushrooms will char at the edges and become deeply caramelized — this is correct.
  3. Rest skewers 2–3 minutes off the grill before plating.

Procedure for the Plating and Garnish:

  1. Sauce base: Spoon a generous swoosh of saffron whipped yogurt across the centre of a warmed plate using the back of a large spoon — one confident stroke.
  2. Skewers: Lay 3 skewers over and across the yogurt, slightly overlapping at different angles — not lined up like a parking lot.
  3. Zhoug: Drizzle zhoug in a loose zigzag or puddle beside the yogurt. Do not bury the skewers in sauce — let beef and mushrooms remain visible.
  4. Pickled onion: Mound a small nest of sumac pickled onion on top of or beside the skewers.
  5. Herb cluster: Place a small loose cluster of whole mint leaves, parsley, and dill fronds at one end of the plate — fresh herbs are structural garnish, not an afterthought.
  6. Finish: Dust entire plate lightly with sumac. Scatter a few Aleppo flakes over the yogurt. Drop 5–6 toasted pine nuts. Drizzle pomegranate molasses in a thin line across the plate. Finish with 3–4 drops of good olive oil. Maldon flake salt over the beef only. Warm pita tucked alongside or served on a separate bread plate.

Prep Notes and Timing:

  • 3 days ahead: Make zhoug — holds and improves. Make spice blend in bulk.
  • 24–48 hours ahead: Make sumac pickled onions — the longer the better.
  • Day before: Marinate beef and mushrooms overnight — strongly recommended over 4-hour marinade.
  • Day ofF (4 hours out): Whip saffron yogurt. Toast pine nuts. Soak skewers.
  • 2 hours out: Build and refrigerate all skewers on sheet pans. Portion zhoug into squeeze bottles. Warm pita wrapped in foil.
  • A la carte: Grill to order — 6–8 min total. Plate immediately.
  • Banquet (50+ covers): Grill skewers in batches to medium-rare, rest, hold in hotel pan at 145°F. Plate within 20 minutes of grilling — do not hold on steam table.

Service and Holding:

  • Temperature: Serve skewers hot off the grill. Yogurt sauce at room temp — cold yogurt kills the dish.
  • Allergens: Contains dairy (yogurt), gluten (pita — can be omitted/GF pita substituted). Nuts (pine nuts — omit for allergy). Zhoug contains fresh chili — communicate heat level to FOH.
  • Upsell/variation: Works as a shared appetizer (6 skewers between 2), individual starter, or composed entrée with added sides (tabbouleh, hummus, roasted vegetables).
  • Presentation note: The herb cluster, pomegranate molasses, and Aleppo finish are what elevate this from a grill item to a composed plate — do not skip. Plate must look like it came from a serious kitchen.
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