Beef Shawarma Wraps

Name: Beef Shawarma Wraps
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 lbs flank steak, thinly sliced against the grain; 1/4 cup olive oil; 1/4 cup lemon juice, freshly squeezed; 4 garlic cloves, minced; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp paprika; 1/2 tsp ground allspice; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/3 cup tahini paste; 1/2 cup plain Greek yogurt; 2 tbsp lemon juice, for sauce; 1 garlic clove, minced, for sauce; 2-4 tbsp water; 1/4 tsp salt, for sauce; 6 flatbread or pita, warmed; 2 tomatoes, diced; 1 cucumber, thinly sliced; 1/2 red onion, thinly sliced; 2 cups romaine lettuce, chopped; 1/4 cup fresh parsley, chopped; 1/2 cup pickles, sliced (optional)

Tender slices of marinated beef seasoned with aromatic Middle Eastern spices, wrapped in warm flatbread with fresh vegetables and a creamy tahini sauce. This handheld meal is perfect for lunch or a casual dinner.

45 minMediumServes 6450 cal/serving

Middle EasternLunchOvenStandardHigh ProteinLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 1/2 lbs flank steak, thinly sliced against the grain
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
4 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tsp salt
1/2 tsp black pepper, freshly ground
1/3 cup tahini paste
1/2 cup plain Greek yogurt
2 tbsp lemon juice, for sauce
1 garlic clove, minced, for sauce
2-4 tbsp water
1/4 tsp salt, for sauce
6 flatbread or pita, warmed
2 tomatoes, diced
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
2 cups romaine lettuce, chopped
1/4 cup fresh parsley, chopped
1/2 cup pickles, sliced (optional)

Instructions

1

In a large bowl, whisk together 1/4 cup olive oil, 1/4 cup freshly squeezed lemon juice, 4 minced garlic cloves, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp paprika, 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
2

Add the 1 1/2 lbs thinly sliced against the grain flank steak to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
3

Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
4

Remove the beef from the marinade and spread it in a single layer on the prepared baking sheet. Discard the remaining marinade.
5

Roast the beef in the preheated oven for 12-15 minutes, or until it reaches an internal temperature of 145°F (63°C) for medium doneness. For the last 2 minutes, switch to broil to get a nice char on the edges.
6

While the beef is cooking, prepare the tahini sauce by whisking together 1/3 cup tahini paste, 1/2 cup plain Greek yogurt, 2 tbsp for sauce lemon juice, 1 minced, for sauce garlic clove, 2-4 tbsp water (as needed to reach desired consistency), and 1/4 tsp for sauce salt in a small bowl.
7

Remove the beef from the oven and let it rest for 5 minutes before slicing it into thin strips.
8

Warm the 6 warmed flatbread or pita according to package instructions or in the oven for 1-2 minutes.
9

To assemble the wraps, spread a generous amount of tahini sauce on each flatbread. Top with the beef slices, 2 diced tomatoes, 1 thinly sliced cucumber, 1/2 thinly sliced red onion, 2 cups chopped romaine lettuce, 1/4 cup chopped fresh parsley, and 1/2 cup sliced (optional) pickles if using.
10

Fold the bottom edge of the flatbread up slightly, then roll tightly from one side to enclose the filling. Serve immediately.

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Questions

What temperature do I cook Beef Shawarma Wraps at?

For Beef Shawarma Wraps, the oven is set to 425 F (about 220 C) in step 3. The longest stretch at that heat is 15 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Why rest the meat in Beef Shawarma Wraps?

Step 7 reads: "Remove the beef from the oven and let it rest for 5 minutes before slicing it into thin strips." Heat drives the juices toward the center. The rest in step 7 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of tahini in Beef Shawarma Wraps?

The entry for Beef Shawarma Wraps calls for 1/3 cup tahini paste. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I use another cut instead of flank steak in Beef Shawarma Wraps?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Beef Shawarma Wraps uses 1 1/2 lbs flank steak, thinly sliced against the grain.

Does Beef Shawarma Wraps contain sesame?

Yes: 1/3 cup tahini paste. The full allergen list for this entry is dairy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Beef Shawarma Wraps?

One serving (the recipe makes 6) is about 450 calories, with 31 g protein, 47 g carbohydrate and 16 g fat, plus 198 mg sodium. The figures are estimates computed from the ingredient list.

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