📖 Instructions

1. Prepare the Beef: Trim any excess fat from the beef chuck roast. Cut the roast into 1/4-inch thick slices against the grain. This ensures tenderness.
2. Mix the Marinade: In a large mixing bowl, whisk together the honey, chipotle powder, smoked paprika, garlic powder, onion powder, cumin, coriander, salt, and black pepper. I sometimes add a lil’ extra cumin for that earthy depth – don’t tell anyone, alright?
3. Marinate the Beef: Add the sliced beef to the marinade. Toss well to ensure each slice is fully coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer, the better the flavor!
4. Preheat Skillet or Grill Pan: Heat a large skillet or grill pan over medium-high heat until it's screaming hot. A well-heated surface will give you that beautiful sear we're after.
5. Cook the Beef: Working in batches to avoid overcrowding the pan, add the marinated beef slices to the hot skillet or grill pan. Cook for about 2-3 minutes per side, until nicely browned and cooked through. Use tongs to flip the slices. Ensure the internal temperature reaches 145°F (63°C) for medium-rare or your preferred level of doneness. Don't overcook it! We want juicy, tender shawarma, not shoe leather.
6. Rest the Beef: Transfer the cooked beef to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful shawarma.
7. Slice the Beef: Using a sharp chef's knife, slice the beef into thin strips against the grain. See? Told ya that first slicing was important.
8. Serve: Arrange the sliced Honey Chipotle Beef Shawarma on a serving platter. Serve immediately with warm pita bread, hummus, tahini sauce, shredded lettuce, diced tomatoes, cucumbers, and any other desired toppings. Let everyone build their own shawarma sandwiches! I like to add a squeeze of lemon juice for extra zest, but that's just me.