Beef Shawarma Wraps
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.
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
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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.
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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.
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3
Preheat the oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
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4
Remove the beef from the marinade and spread it in a single layer on the prepared baking sheet. Discard the remaining marinade.
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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.
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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.
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7
Remove the beef from the oven and let it rest for 5 minutes before slicing it into thin strips.
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8
Warm the 6 warmed flatbread or pita according to package instructions or in the oven for 1-2 minutes.
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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.
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10
Fold the bottom edge of the flatbread up slightly, then roll tightly from one side to enclose the filling. Serve immediately.