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 beef shawarma from a bustling street vendor during a late-night walk. Recreating the same juicy flavors and creamy sauce at home brought back that vibrant memory and now it is a regular favorite in our house.
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 of 1
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic clove: 1, finely minced
- Lemon: Juice of 1/2
- Chopped fresh parsley: 1 tbsp
- Salt: 1/4 tsp
- Freshly ground black pepper: to taste
- Flatbreads (pita, lavash, or tortillas): 4 large
- 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 the beef strips and toss to coat well Marinate for at least 20 minutes (up to 2 hours for deeper flavor)
- Prepare the creamy yogurt sauce:
- While the beef marinates 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 mediumhigh heat Cook the marinated beef in batches for 46 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
Save Serving these wraps family-style lets everyone build their own and gets the whole dinner table talking and laughing together.
Variations
You can swap in chicken or lamb for the beef and add pickled vegetables or chili sauce for extra zing in your wraps.
Serving Suggestions
Pair these shawarma wraps with crisp white wine refreshing mint lemonade or your favorite Mediterranean side salad for a vibrant meal.
Storage and Reheating
Store leftover beef and sauce separately in airtight containers in the refrigerator and reheat beef in a skillet before assembling fresh wraps.
Save For the boldest taste top warm wraps with plenty of creamy sauce and fresh herbs Enjoy a taste of the Middle East at your own table tonight
Recipe FAQs
- → How should the beef be marinated for best flavor?
Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Marinate the sliced beef for at least 20 minutes or up to 2 hours for deeper flavor penetration.
- → What type of flatbread works best for these wraps?
Large pita, lavash, or tortilla flatbreads are ideal as they are pliable and hold the filling well when warmed slightly before assembling.
- → How is the creamy yogurt sauce prepared?
Mix plain Greek yogurt with tahini, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Adjust seasoning and chill until ready to serve.
- → Can other proteins be used instead of beef?
Yes, chicken or lamb can be substituted, following the same marinating and cooking instructions for best results.
- → What are some optional additions to enhance the wraps?
Pickled vegetables or chili sauce can add extra flavor and heat, while fresh mint or parsley leaves offer herbal brightness.