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 shawarma at a bustling market stall and was amazed at how the blend of beef and tangy yogurt sauce created such a crave-worthy wrap. I love bringing this recipe home because everyone can build their perfect wrap.
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: From 1 lemon
- Greek yogurt: 200 g (3/4 cup) plain
- Tahini: 1 tbsp
- Garlic (for sauce): 1 clove, finely minced
- Lemon juice (for sauce): From 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt (for sauce): 1/4 tsp
- Black pepper (for sauce): 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): As desired
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 well. Marinate for at least 20 minutes up to 2 hours for deeper flavor.
- 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 until pliable.
- Assemble the Wraps:
- Spread a generous spoonful of yogurt sauce on each flatbread. Top with beef onion tomato cucumber lettuce and herbs if desired.
- Serve:
- Roll up the wraps tightly. Serve immediately with extra yogurt sauce on the side.
Save My kids love helping pile the veggies and sauce into their own wraps. These shawarma nights have turned into a fun way for everyone to share and create together.
Required Tools
Mixing bowls large skillet or grill pan chefs knife cutting board and spoon or spatula are needed to prep and cook quickly.
Allergen Information
Contains dairy (Greek yogurt) sesame (tahini) and gluten (flatbread). Substitute gluten-free wraps for dietary needs and always check packaged ingredients for other allergens.
Nutritional Information
Per serving: Calories 480 Total Fat 22 g Carbohydrates 38 g Protein 34 g
Save Top with extra yogurt sauce before rolling for added creaminess. Serve with mint lemonade for the full Middle Eastern experience.
Recipe FAQs
- → How long should the beef marinate?
Marinate the beef strips for at least 20 minutes to develop flavor, but up to 2 hours for deeper seasoning.
- → What spices are used for the beef seasoning?
The beef is seasoned with cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper for a rich, balanced spice profile.
- → Can I use a different type of flatbread?
Yes, pita, lavash, or tortillas all work well as wraps for this dish.
- → What is included in the creamy sauce?
The sauce combines Greek yogurt, tahini, garlic, lemon juice, fresh parsley, salt, and black pepper for a tangy and smooth finish.
- → How do I heat the flatbreads properly?
Warm flatbreads briefly in a dry skillet or microwave until soft and pliable for easy rolling.