Save 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 tried this recipe during a visit to a local Middle Eastern restaurant and was immediately hooked by the complex blend of spices.
Ingredients
- For the Beef: 500 g beef sirloin or flank steak, thinly sliced, 2 tbsp olive oil, 2 garlic cloves minced, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground paprika, 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp cayenne pepper (optional), 1 tsp salt, 1/2 tsp black pepper, Juice of 1 lemon
- For the Creamy Yogurt Sauce: 200 g (3/4 cup) plain Greek yogurt, 1 tbsp tahini, 1 garlic clove finely minced, Juice of 1/2 lemon, 1 tbsp chopped fresh parsley, 1/4 tsp salt, Freshly ground black pepper to taste
- For the Wraps: 4 large flatbreads (pita, lavash, or tortillas), 1 small red onion thinly sliced, 1 large tomato sliced, 1/2 cucumber sliced into thin strips, 1 cup shredded lettuce, Fresh mint or parsley leaves (optional)
Instructions
- Prepare the marinade:
- 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:
- While the beef marinates, prepare 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:
- To assemble, spread a generous spoonful of the creamy yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and fresh herbs if desired.
- Serve:
- Roll up the wraps tightly. Serve immediately, with extra yogurt sauce on the side.
Save This recipe brings the authentic flavors of Middle Eastern street food right to your kitchen table.
Required Tools
Mixing bowls, Large skillet or grill pan, Chefs knife, Cutting board, Spoon or spatula
Allergen Information
Contains dairy (Greek yogurt), sesame (tahini), and gluten (flatbread). Check flatbread labels for potential allergens. Substitute gluten-free wraps if needed.
Nutritional Information (per serving)
Calories: 480, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 34 g
Save Pair these wraps with a crisp white wine or mint lemonade for a complete meal experience.
Recipe Guide
- → What cut of beef works best for shawarma wraps?
Sirloin or flank steak are ideal for tender strips and quick cooking. Thinly slice for best texture.
- → How do I make the yogurt sauce extra creamy?
Use full-fat Greek yogurt and mix in tahini for extra richness. Adjust seasoning to taste.
- → What vegetables can be added to the wraps?
Try sliced onions, tomatoes, cucumbers, lettuce, and herbs. Pickled vegetables add a tangy twist.
- → Can I substitute beef with other proteins?
Yes, chicken or lamb are excellent alternatives and will absorb the marinade flavors beautifully.
- → Are gluten-free wraps suitable for this dish?
Absolutely! Substitute gluten-free flatbreads to cater for dietary needs without sacrificing taste.
- → Pairing suggestions for beef shawarma wraps?
Serve with mint lemonade, crisp white wine, or fresh vegetables for a balanced meal.