Save to Pinterest Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy, creamy yogurt sauce is a Middle Eastern street food classic that is both satisfying and packed with flavor.
The first time I tried beef shawarma was at a busy market stall in Istanbul and every bite was bursting with spices and cool, creamy sauce. Bringing these wraps home always reminds me of traveling and sharing food with friends.
Ingredients
- Beef sirloin or flank steak: 500 g, thinly sliced
- Olive oil: 2 tbsp
- Garlic cloves: 2, 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
- Juice of lemon: 1
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic clove: 1, finely minced
- Lemon juice: 1/2 piece
- Chopped fresh parsley: 1 tbsp
- Salt: 1/4 tsp
- Freshly ground black pepper: to taste
- Large flatbreads (pita, lavash, or tortillas): 4
- Red onion: 1 small, thinly sliced
- Tomato: 1 large, sliced
- Cucumber: 1/2, sliced into thin strips
- Shredded lettuce: 1 cup
- Fresh mint or parsley leaves (optional): as needed
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).
- Prepare the Yogurt Sauce:
- While the beef marinates, mix 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 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 Flatbread:
- Heat the flatbreads in a dry skillet or microwave for a few seconds 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. Roll up the wraps tightly and serve immediately with extra yogurt sauce.
Save to Pinterest Sharing these wraps with my family always sparks stories about our adventures in new places and lets everyone try their own favorite fillings.
Serving Suggestions
Pair your wraps with pickled vegetables, crispy fries, or a refreshing mint lemonade for a complete meal. These wraps also work well with a light salad on the side.
Make Ahead Tips
You can marinate the beef and prepare the yogurt sauce up to a day in advance. Assemble the wraps just before serving so the flatbread stays fresh and soft.
Variations
Try using grilled chicken or lamb and swap out veggies for roasted peppers or spicy slaw for a new twist on the classic shawarma wrap.
Save to Pinterest Enjoy these homemade shawarma wraps right away for the best flavor and texture. Leftovers make a great lunch the next day.
Recipe FAQs
- → How can I make the beef more tender?
Marinate the beef for at least 20 minutes or up to 2 hours to allow spices and lemon juice to break down the fibers, enhancing tenderness.
- → What flatbreads work best for the wraps?
Pita, lavash, or tortillas warm well and are pliable, making them ideal for holding the filling without tearing.
- → Can I prepare the yogurt sauce ahead of time?
Yes, the creamy yogurt sauce can be made in advance and refrigerated to allow flavors to meld together.
- → What spices give the beef its distinctive flavor?
Ground cumin, coriander, paprika, turmeric, cinnamon, and a pinch of cayenne pepper create the signature Middle Eastern spice blend.
- → Are there suggested accompaniments for these wraps?
Pickled vegetables, chili sauce, or a refreshing mint lemonade complement the savory and creamy elements nicely.