Pin It Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy, creamy yogurt sauce—a Middle Eastern street food classic.
I first fell in love with shawarma wraps during a trip to Istanbul. The enticing aroma of sizzling spices and the vibrant, fresh toppings still remind me of bustling street markets with every bite.
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 (optional): 1/4 tsp
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: from 1 lemon
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic clove: 1, finely minced
- Lemon juice: from 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt (for sauce): 1/4 tsp
- Black pepper (for sauce): freshly ground, to taste
- Large flatbreads: 4 (pita, lavash, or tortillas)
- Red onion: 1 small, thinly sliced
- Tomato: 1 large, sliced
- Cucumber: 1/2, sliced into thin strips
- Shredded lettuce: 1 cup
- Fresh mint or parsley leaves (optional): as desired
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 the beef strips and toss to coat well. Marinate for at least 20 minutes (up to 2 hours for deeper flavor).
- Make the yogurt sauce:
- In a bowl, mix together Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper. Adjust seasoning to taste. Refrigerate until ready to use.
- Cook the beef:
- Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef in batches for 4–6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Warm the flatbreads in a dry skillet or microwave for a few seconds until pliable.
- Assemble the wraps:
- Spread a generous spoonful of the creamy yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and fresh herbs if desired.
- Roll and serve:
- Roll up the wraps tightly. Serve immediately, with extra yogurt sauce on the side.
Pin It Sharing beef shawarma wraps with my family always sparks lively conversations around the table, reminding us of travels and new flavors we have enjoyed together.
Serving Suggestions
Enjoy these wraps with pickled vegetables, chili sauce, or a refreshing mint lemonade for a complete meal experience.
Allergen Information
Contains dairy (Greek yogurt), sesame (tahini), and gluten (flatbread). Use gluten-free wraps and dairy-free yogurt for alternative dietary needs.
Nutritional Information
Each serving provides approximately 480 calories, 22 g fat, 38 g carbohydrates, and 34 g protein.
Pin It For an extra vibrant touch, sprinkle chopped fresh herbs just before serving. These shawarma wraps make any meal feel like a street food celebration.
Recipe Questions & Answers
- → How long should the beef marinate?
Marinate the beef strips for at least 20 minutes to allow flavors to develop, though up to 2 hours is ideal for deeper taste.
- → What type of flatbread works best?
Large pita, lavash, or tortilla flatbreads are suitable as they wrap well and complement the filling.
- → Can the yogurt sauce be prepared ahead?
Yes, the creamy yogurt sauce can be mixed and refrigerated in advance to enhance flavor blending.
- → Are there optional additions to enhance flavor?
Add pickled vegetables or a dash of chili sauce inside the wraps for an extra kick.
- → Can other meats be used instead of beef?
Chicken or lamb can be substituted while retaining the classic spiced profile and texture.