Save to Pinterest Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy, creamy yogurt sauce is a Middle Eastern street food classic. This satisfying wrap is a true crowd-pleaser, bursting with flavor and freshness.
I discovered shawarma wraps while traveling through Lebanon, where every vendor had their own secret marinade. Making them at home brings back those bustling market memories and the joy of sharing a savory, handheld feast.
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: 1/4 tsp (optional)
- 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 clove: 1, finely minced
- Lemon juice: Juice of 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt (for sauce): 1/4 tsp
- Black pepper (for 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. Marinate at least 20 minutes.
- Prepare the yogurt sauce:
- In a bowl mix Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt and pepper. Adjust seasoning and refrigerate until ready to use.
- Cook the beef:
- Heat a skillet or grill pan over medium-high. Cook 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 in the microwave briefly until pliable.
- Assemble the wraps:
- Spread yogurt sauce on each flatbread. Top with cooked beef, onion, tomato, cucumber, lettuce and herbs.
- Roll and serve:
- Roll the wraps tightly. Serve immediately with extra yogurt sauce.
Save to Pinterest These wraps quickly became a favorite family dinner, perfect for informal gatherings around the table. Everyone enjoys customizing their own, and even picky eaters love the mild creaminess and bold spices.
Serving Suggestions
Pair with a crisp salad and mint lemonade for a bright, refreshing meal. Add pickled vegetables or chili sauce for extra zing and color.
Nutritional Information
Each serving provides about 480 calories: 22 g fat, 38 g carbohydrates, 34 g protein, making it satisfying yet balanced.
Ingredient Substitutions
Try chicken or lamb in place of beef for a different flavor. Substitute dairy-free yogurt for a vegan option and check all labels for allergens.
Save to Pinterest Enjoy these shawarma wraps fresh for best texture and flavor. Wrap leftovers tightly and refrigerate for up to one day.
Common Recipe Questions
- → What cut of beef works best for this dish?
Sirloin or flank steak is excellent, as they're tender and cook quickly. Slice beef thinly for best texture.
- → Can I substitute Greek yogurt for regular yogurt in the sauce?
Greek yogurt is preferred for creaminess and tang, but regular plain yogurt works in a pinch. Adjust thickness as needed.
- → How do I keep the wraps from getting soggy?
Spread the yogurt sauce just before serving, use fresh vegetables, and warm the flatbread for optimal texture.
- → Are gluten-free wraps suitable for this dish?
Yes! Substitute standard flatbreads with gluten-free wraps to suit dietary needs without compromising flavor.
- → What sides pair well with these wraps?
Serve with pickled vegetables, fresh salad, or mint lemonade for a complete Middle Eastern-inspired meal.
- → Can the marinade be prepared a day ahead?
Absolutely! Marinate the beef up to 24 hours in advance to enhance flavor and streamline prep on serving day.