Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy, creamy yogurt sauce—a Middle Eastern street food classic.
The first time I made beef shawarma wraps at home, the aroma filled my kitchen and instantly transported me to the bustling streets of Beirut. Preparing these wraps is always a fun hands-on meal for friends and family.
Ingredients
- Beef: 500 g sirloin or flank steak, thinly sliced
- Olive oil: 2 tbsp
- Garlic: 2 cloves, minced
- Cumin: 1 tsp, ground
- Coriander: 1 tsp, ground
- Paprika: 1 tsp, ground
- Turmeric: 1/2 tsp, ground
- Cinnamon: 1/2 tsp, ground
- Cayenne pepper: 1/4 tsp, optional
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: from 1 lemon
- Greek yogurt: 200 g (3/4 cup) plain
- Tahini: 1 tbsp
- Garlic (sauce): 1 clove, finely minced
- Lemon juice (sauce): from 1/2 lemon
- Parsley: 1 tbsp chopped
- Salt (sauce): 1/4 tsp
- Black pepper (sauce): 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 herbs: 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.
- Prepare yogurt sauce:
- Mix Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper in a bowl. Refrigerate until use.
- Cook the beef:
- Heat skillet or grill pan over medium-high. Cook beef in batches for 4 to 6 minutes until browned and cooked through.
- Warm the flatbreads:
- Heat flatbreads in a dry skillet or microwave for a few seconds until soft.
- Assemble wraps:
- Spread yogurt sauce on flatbread. Top with beef, onion, tomato, cucumber, lettuce, and herbs if desired.
- Serve:
- Roll wraps tightly and serve immediately with extra yogurt sauce.
Save Wrapping shawarma for my kids always sparks laughter as everyone picks their favorite fillings. These wraps are now a beloved weeknight tradition in our home.
Required Tools
Mixing bowls make marinating and sauce prep easy. Use a large skillet or grill pan for quick cooking and a sharp chefs knife for slicing ingredients properly.
Allergen Information
This recipe contains dairy from Greek yogurt, sesame from tahini, and gluten from flatbread. For gluten sensitivity, use a gluten-free wrap alternative.
Nutritional Information
Each serving has about 480 calories with 22 g fat, 38 g carbohydrates, and 34 g protein, making these wraps both satisfying and balanced for a main meal.
Save Serve these beef shawarma wraps straight from the skillet for the best flavor. Don&t forget extra yogurt sauce for dipping.
Recipe FAQ
- → How do I marinate beef for the best flavor?
Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Coat the beef slices well and marinate for at least 20 minutes to allow spices to infuse.
- → What is the best way to cook the beef strips?
Cook the marinated beef in a hot skillet or grill pan over medium-high heat for 4–6 minutes, stirring occasionally until browned and cooked through.
- → How is the creamy yogurt sauce prepared?
Mix Greek yogurt, tahini, minced garlic, lemon juice, chopped parsley, salt, and pepper. Adjust seasoning to taste and refrigerate until serving.
- → Can other meats be used instead of beef?
Yes, chicken or lamb can be substituted while maintaining the same marinade and cooking method.
- → What types of flatbread work best for wrapping?
Large pita, lavash, or tortillas work well as wraps, warmed slightly before assembling to enhance pliability.
- → Any tips for extra flavor additions?
Consider adding pickled vegetables or a dash of chili sauce to elevate the flavor and add contrast.