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Shawarma Churrasco

Shawarma Churrasco with Avocado Mint Chimichurri

Amy Kritzer
Treat yourself to steak and eggs on a Sunday morning- or even Tuesday with this simple Shawarma Churrasco with Avocado Mint Chimichurri!
5 from 3 votes
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Breakfast
Servings 2 servings


  • For steak:
  • 1 pound skirt steak churrasco
  • 1 lime juiced
  • 2 tablespoons olive oil divided
  • Shawarma seasoning:
  • 1 ½ tablespoons cumin
  • 1 tablespoon paprika
  • ½ teaspoon allspice
  • ½ teaspoon chili powder
  • 1 teaspoon sumac
  • ½ teaspoon garlic powder
  • ½ teaspoon cardamom
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper

  • For Mint Avocado Chimichurri:
  • 1/2 avocado
  • 1/4 cup parsley leaves
  • 2 tablespoons mint leaves
  • 4 garlic cloves
  • 2 teaspoons crushed red pepper
  • 1/2 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

  • For Eggs:
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter/margarine/olive oil


  • The night before serving, drizzle steak evenly with lime juice and 1 tablespoon olive oil. Combine shawarma spices and sprinkle evenly over both sides of steak. Cover and refrigerate overnight or at least 12 hours.
  • When ready to eat, bring steak to room temperature.
  • In a food processor, pulse all chimichurri ingredients until combined. Add more olive oil or lemon juice if you want it less thick and/or more tart. Set aside.
  • To make steak, heat a large saute pan over medium-high heat. Add 1 tablespoon olive oil and heat. Cook steak 2-3 minutes per side until charred and juices just start to form for medium rare. Set aside to let rest.
  • Whisk eggs together in a small bowl with salt and pepper until no whites are showing. Heat a medium non-stick pan over medium heat. Add olive oil and lower to medium-low heat. Add eggs and let set for a moment. The using a spatula, push the eggs towards the center. Let set and repeat. You want to cook the eggs over low heat so they don't dry out. Low and slow is key.
  • Serve chimichurri over steak with eggs and top the whole thing with a squeeze of lime and freshly cracked pepper. EAT!
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