Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy, creamy yogurt sauce. This is a Middle Eastern street food classic, full of flavor and perfect for sharing with family or friends.
I still remember the first time I made these for a weekend get-together. The aroma of spiced beef sizzling on the stove filled the house, drawing everyone into the kitchen in anticipation.
Ingredients
- Beef: 500 g beef sirloin or flank steak, 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 (optional): 1/4 tsp
- 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 (sauce): 1 clove, finely minced
- Lemon juice (sauce): Juice of 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt (sauce): 1/4 tsp
- Black pepper (sauce): Freshly ground, 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 evenly. Marinate for at least 20 minutes (up to 2 hours).
- Prepare the yogurt sauce:
- While beef marinates, mix Greek yogurt, tahini, garlic, lemon juice, parsley, salt, and black pepper in a bowl. Adjust seasoning and chill until ready to use.
- Cook the beef:
- Heat a large skillet or grill pan over medium-high heat. Cook beef in batches 4 to 6 minutes, stirring occasionally until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Heat flatbreads in a dry skillet or microwave until soft and pliable.
- Assemble the wraps:
- Spread yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and herbs.
- Serve:
- Roll up wraps tightly and serve at once, with extra yogurt sauce.
Save My kids love assembling their own wraps, making it a fun family dinner when everyone can customize toppings and sauces.
Required Tools
Mixing bowls, large skillet or grill pan, chefs knife, cutting board, spoon or spatula
Allergen Information
Contains dairy (Greek yogurt), sesame (tahini), gluten (flatbread). Substitute gluten-free wraps if needed and check flatbread labels for allergens.
Nutritional Information
Calories: 480. Total Fat: 22 g. Carbohydrates: 38 g. Protein: 34 g per serving
Save Enjoy these Beef Shawarma Wraps fresh and hot, with extra yogurt sauce for dipping. They are sure to please everyone at the table!
Kitchen Q&A
- → What cut of beef works best for these wraps?
Thinly sliced sirloin or flank steak is ideal as it cooks quickly and absorbs the marinade well.
- → How do I make the creamy yogurt sauce?
Combine plain Greek yogurt with tahini, minced garlic, lemon juice, chopped parsley, salt, and pepper for a smooth, tangy sauce.
- → Can I prepare the beef marinade ahead of time?
Yes, marinate the beef for at least 20 minutes or up to 2 hours to deepen the flavors before cooking.
- → What type of flatbread is best for wrapping?
Pita, lavash, or tortillas all work well—choose a soft, pliable flatbread that holds the fillings securely.
- → Are there suggested accompaniments to serve with these wraps?
Pickled vegetables, chili sauce, crisp white wine, or mint lemonade complement the wraps beautifully.