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 beef shawarma wraps on a bustling night in Istanbul. The aroma of sizzling beef and toasted spices instantly reeled me in—and every bite remains unforgettable. Bringing this recipe home let me relive a beloved travel memory with family and friends.
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: 1/4 tsp, optional
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: Juice of 1 lemon
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic (for sauce): 1 clove, finely minced
- Lemon juice (for sauce): Juice of 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
Instructions
- Marinate 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. Let marinate for at least 20 minutes (up to 2 hours for deeper flavor).
- Prepare Yogurt Sauce:
- Mix Greek yogurt, tahini, garlic, lemon juice, parsley, salt, and black pepper in a bowl. Adjust seasoning as desired. Refrigerate until needed.
- Cook Beef:
- Heat a large skillet or grill pan over medium-high heat. Cook marinated beef in batches for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm Flatbreads:
- Warm flatbreads in a dry skillet or microwave for a few seconds until flexible.
- Assemble Wraps:
- Spread yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and herbs if using.
- Roll and Serve:
- Roll up wraps tightly. Serve immediately, with extra yogurt sauce on the side.
Save My family loves gathering while these wraps sizzle on the stove, passing toppings around and building their own shawarma creations. It's a hands-on, laughter-filled meal that disappears fast.
Variations & Substitutions
Swap beef for chicken or lamb. Add pickled vegetables or chili sauce for extra tang and heat. Use soft tortillas for a different twist if flatbread isn't available.
Serving Suggestions
Pair wraps with mint lemonade or a crisp white wine for a refreshing contrast. Serve alongside tabbouleh or roasted potatoes for a heartier meal.
Nutrition & Storage
Each serving: 480 calories, 22 g fat, 38 g carbs, 34 g protein. Store leftover beef and sauce separately in airtight containers for up to 2 days. Assemble wraps fresh to preserve texture.
Save Make these wraps for any casual gathering or busy weeknight and watch them vanish instantly. The creamy sauce and bold spices are sure to win everyone over.
Common Questions
- → How should the beef be marinated?
Combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice. Toss beef strips in this mixture and marinate for at least 20 minutes up to 2 hours for deeper flavor.
- → What type of flatbread is best for wraps?
Large flatbreads like pita, lavash, or tortillas work well as they are pliable and hold the fillings securely.
- → How is the creamy yogurt sauce prepared?
Mix Greek yogurt with tahini, minced garlic, lemon juice, chopped parsley, salt, and black pepper. Refrigerate until ready to serve.
- → Can other proteins be used instead of beef?
Yes, chicken or lamb can be substituted while maintaining the marinade and method for a different flavor profile.
- → What are some suggested accompaniments?
Pickled vegetables, chili sauce, crisp white wine, or mint lemonade pair nicely with this dish.