Pin 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 learned to make beef shawarma in our small kitchen after tasting it at a bustling market it instantly became a favorite weeknight meal at our house.
Ingredients
- Beef sirloin or flank steak: 500 g thinly sliced
- Olive oil: 2 tbsp
- Garlic: 2 cloves 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: from 1 lemon
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic: 1 clove finely minced (for sauce)
- Lemon juice: from 1/2 lemon (for sauce)
- Fresh parsley: 1 tbsp chopped
- Salt: 1/4 tsp (for sauce)
- Black pepper: freshly ground to taste (for sauce)
- 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 mix olive oil garlic cumin coriander paprika turmeric cinnamon cayenne salt black pepper and lemon juice. Add beef strips and toss to coat. Marinate at least 20 minutes up to 2 hours.
- Prepare the yogurt sauce:
- In a bowl combine Greek yogurt tahini garlic lemon juice parsley salt and black pepper. Adjust seasoning and refrigerate until needed.
- Cook the beef:
- Heat a large skillet or grill pan over medium-high. Cook marinated beef in batches for 4 to 6 minutes stirring until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Heat flatbreads in a dry skillet or microwave briefly until pliable.
- Assemble the wraps:
- Spread yogurt sauce on each flatbread and top with beef onion tomato cucumber lettuce and herbs.
- Serve:
- Roll up wraps tightly. Serve immediately with extra sauce on the side.
Pin When we make these wraps everyone gathers at the table building their own with a mountain of fresh vegetables and extra sauce on the side.
Required Tools
Mixing bowls large skillet chefs knife cutting board spoon or spatula
Allergen Information
Beef shawarma wraps contain dairy sesame and gluten. Substitute gluten-free wraps if needed and check all labels for allergens.
Nutritional Information
Per serving 480 calories 22 g fat 38 g carbohydrates 34 g protein.
Pin Enjoy each warm savory wrap with a side of cool yogurt sauce for a true street food experience at home.
Recipe Q&A
- → What spices are used for the beef marinade?
The marinade includes ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper combined with garlic and lemon juice.
- → How do you prepare the creamy yogurt sauce?
Mix Greek yogurt, tahini, minced garlic, lemon juice, chopped parsley, salt, and freshly ground black pepper together until smooth and refrigerate until ready.
- → What types of flatbread work best for these wraps?
Pita, lavash, or tortillas can be used, warmed briefly to make them pliable for wrapping.
- → Can these wraps be made ahead of time?
The beef can be marinated in advance and yogurt sauce prepared ahead, but assembly is best done just before serving for freshness.
- → Are there any suggested additions to enhance flavor?
Pickled vegetables or chili sauce add extra zest, and fresh herbs like mint or parsley bring aromatic notes.