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 making beef shawarma wraps after craving street food from my travels and it instantly became a family favorite—the marinade develops bold flavors in just a short time.
Ingredients
- Beef sirloin or flank steak: 500 g thinly sliced
- Olive oil: 2 tbsp for marinating
- Garlic: 2 cloves, minced for beef marinade
- Ground cumin: 1 tsp for earthy depth
- Ground coriander: 1 tsp for warmth
- Ground paprika: 1 tsp for a touch of smokiness
- Ground turmeric: 1/2 tsp for color and flavor
- Ground cinnamon: 1/2 tsp for subtle sweetness
- Cayenne pepper: 1/4 tsp (optional, for spice)
- Salt: 1 tsp to season the marinade
- Black pepper: 1/2 tsp for a mild kick
- Lemon juice: Juice of 1 lemon for brightness
- Greek yogurt: 200 g (3/4 cup) for sauce base
- Tahini: 1 tbsp for nutty richness
- Garlic: 1 clove, finely minced for the sauce
- Lemon juice: Juice of 1/2 lemon for sauce freshness
- Fresh parsley: 1 tbsp, chopped for sauce
- Salt: 1/4 tsp for the sauce
- Black pepper: To taste for the sauce
- 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: Optional for garnish
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.
- Make the Yogurt Sauce:
- While the beef marinates mix together Greek yogurt tahini minced garlic lemon juice parsley salt and black pepper in a bowl. 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.
- Serve:
- Roll up the wraps tightly. Serve immediately with extra yogurt sauce on the side.
Save My kids love getting their hands messy helping fill and roll each shawarma wrap at the dinner table—everyone makes theirs just the way they like it.
Serving Suggestions
Serve these wraps with a simple side salad or crispy ovenbaked fries for a satisfying meal at home reminiscent of your favorite takeaway spot.
Make Ahead & Storage
The beef and yogurt sauce can be prepared a day in advance and stored in the fridge for quick meal assembly the next day.
Nutrition & Allergens
Each serving provides approximately 480 calories with 22 g fat 38 g carbs and 34 g protein. Contains dairy sesame and gluten check ingredient labels if needed.
Save A quick marinade means dinner is on the table fast with bold flavor in every bite—shawarma night just got easier.
Recipe FAQs
- → What cut of beef works best for this dish?
Thinly sliced sirloin or flank steak are ideal for tender, flavorful strips that cook quickly.
- → Can I prepare the yogurt sauce in advance?
Yes, the creamy yogurt sauce can be made a few hours ahead and refrigerated to enhance flavors.
- → How long should the beef marinate?
Marinate the beef for at least 20 minutes, or up to 2 hours for deeper flavor infusion.
- → What flatbreads can be used for wrapping?
Large pita, lavash, or tortillas work well to hold the fillings without tearing.
- → Are there good alternatives to beef?
Chicken or lamb can be used as substitute proteins with similar marinating and cooking methods.
- → How can I make this dish gluten-free?
Use gluten-free flatbreads or wraps to accommodate gluten sensitivities.