Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy creamy yogurt sauce is a Middle Eastern street food classic that is perfect for a satisfying meal.
I first tried beef shawarma wraps at a bustling market and the combination of warm spices tender beef and fresh toppings made it unforgettable. Preparing these wraps at home instantly brings back those vibrant flavors.
Ingredients
- Beef sirloin or flank steak: 500 g thinly sliced
- Olive oil: 2 tbsp
- Garlic cloves: 2 minced
- Ground cumin: 1 tsp
- Ground coriander: 1 tsp
- Ground paprika: 1 tsp
- Ground turmeric: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Cayenne pepper: 1/4 tsp optional
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: juice of 1 lemon
- Greek yogurt: 200 g (3/4 cup) plain
- Tahini: 1 tbsp
- Garlic clove: 1 finely minced
- Lemon juice: juice of 1/2 lemon
- Fresh parsley: 1 tbsp chopped
- Salt: 1/4 tsp
- Freshly ground black pepper: to taste
- Flatbreads: 4 large (pita lavash or tortillas)
- Red onion: 1 small thinly sliced
- Tomato: 1 large sliced
- Cucumber: 1/2 sliced into thin strips
- Lettuce: 1 cup shredded
- Fresh mint or parsley leaves: optional
Instructions
- Marinate the beef:
- In a large bowl combine olive oil garlic cumin coriander paprika turmeric cinnamon cayenne salt black pepper and lemon juice. Add beef strips and toss to coat well. Marinate for at least 20 minutes (up to 2 hours for deeper flavor).
- Prepare yogurt sauce:
- While beef marinates mix Greek yogurt tahini minced garlic lemon juice parsley salt and black pepper in a bowl. Adjust seasoning to taste and refrigerate until use.
- Cook the beef:
- Heat a large skillet or grill pan over medium-high. Cook marinated beef in batches for 4 to 6 minutes stirring occasionally until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Warm flatbreads in a dry skillet or microwave until pliable.
- Assemble wraps:
- Spread creamy yogurt sauce on each flatbread. Top with beef onion tomato cucumber lettuce and herbs as desired.
- Roll and serve:
- Roll wraps tightly. Serve immediately with extra yogurt sauce.
Save Sharing shawarma wraps at family gatherings always draws everyone together around the table to enjoy the blend of flavors and aromas.
Required Tools
Mixing bowls large skillet chefs knife cutting board spoon or spatula for prepping and assembling.
Allergen Information
Contains dairy (Greek yogurt) sesame (tahini) gluten (flatbread). Always check product labels for allergens and select gluten-free wraps as needed.
Nutritional Information
Per serving approximately 480 calories 22 g total fat 38 g carbohydrates and 34 g protein.
Save Serve these wraps hot for best taste and freshness. Don&t forget extra yogurt sauce for dipping.
Recipe FAQ
- → How should the beef be prepared for the best flavor?
Marinate thinly sliced beef sirloin or flank steak with olive oil, garlic, and warm spices like cumin, coriander, and paprika for at least 20 minutes to deepen the flavors before cooking.
- → What is the purpose of the yogurt sauce in this dish?
The creamy yogurt sauce, made with Greek yogurt, tahini, lemon juice, and garlic, adds a tangy, smooth element that balances the spices and adds moisture to the wraps.
- → Can other meats be used instead of beef?
Yes, chicken or lamb can substitute beef, offering different textures but still pairing well with the spice blend and yogurt sauce.
- → What types of flatbreads are suitable for these wraps?
Use pita, lavash, or tortillas, warming them briefly to make them pliable for easy wrapping around the filling.
- → How can the dish be customized for extra flavor?
Add pickled vegetables or a dash of chili sauce to introduce tangy or spicy notes that complement the creamy and savory components.
- → Are there allergen considerations to note?
This dish contains dairy from the yogurt, sesame from tahini, and gluten from the flatbread; gluten-free wraps can be used as alternatives.