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 made these beef shawarma wraps for a family dinner and everyone loved building their own wraps at the table. The creamy yogurt sauce really ties everything together and keeps the beef juicy and tender.
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
- 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 creamy yogurt sauce on each flatbread. Top with beef onion tomato cucumber lettuce and fresh herbs if desired. Roll up the wraps tightly.
- Serve:
- Serve immediately with extra yogurt sauce on the side.
Pin it This shawarma recipe quickly became a favorite for our weekend lunches. Everyone gets excited about adding their own salad ingredients and rolling up the wraps together.
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). Use gluten-free wraps if needed. Always check flatbread labels for allergens.
Nutritional Information
Calories: 480 Total Fat: 22 g Carbohydrates: 38 g Protein: 34 g per serving
Pin it These wraps are a hit for both weeknight meals and special gatherings. Enjoy experimenting with the fillings for a fresh twist every time.
Recipe FAQs
- → What cut of beef works best for this dish?
Sirloin or flank steak thinly sliced provides tender strips that absorb the spices well.
- → How is the creamy yogurt sauce prepared?
The sauce combines Greek yogurt with tahini, minced garlic, lemon juice, fresh parsley, salt, and pepper, stirred until smooth.
- → Can the wraps be warmed before assembly?
Yes, warming the flatbreads briefly in a skillet or microwave makes them pliable and easier to roll.
- → What spices are used in the beef marinade?
Cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper create a warm, layered flavor.
- → Are there suggested accompaniments for the wraps?
Pickled vegetables or chili sauce add extra flavor; crisp white wine or mint lemonade pair nicely.