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 tasted shawarma during a trip to Amman, and it instantly became a favorite. Making it at home brings back those bustling market memories every time.
Ingredients
- Beef sirloin or flank steak: 500 g, 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: 1 clove, finely minced
- Lemon juice: juice of 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt: 1/4 tsp
- Black pepper: freshly ground, 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 the 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 well. Marinate for at least 20 minutes (up to 2 hours for deeper flavor).
- Make creamy yogurt sauce:
- In a bowl, mix together Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper. Adjust seasoning to taste. Refrigerate until ready to use.
- Cook the beef:
- Heat a large skillet or grill pan over medium-high heat. Cook marinated beef in batches for 4–6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Warm flatbreads in a dry skillet or microwave for a few seconds until pliable.
- Assemble wraps:
- Spread a generous spoonful of creamy yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and fresh herbs if desired.
- Roll up and serve:
- Roll up the wraps tightly. Serve immediately, with extra yogurt sauce on the side.
Save Sharing these wraps at family dinners always gets everyone excited for bold flavors. We love customizing our shawarma with extra veggies or herbs.
Serving Suggestions
Pair these wraps with mint lemonade or a crisp white wine for a refreshing accompaniment. Pickled vegetables or chili sauce add a perfect touch of acidity.
Allergen & Nutritional Info
This recipe contains dairy (Greek yogurt) and sesame (tahini). Each serving provides 480 calories, 22 g fat, 38 g carbs, and 34 g protein.
Required Tools
Mixing bowls, large skillet or grill pan, chefs knife, cutting board, and spoon or spatula are needed to prepare these wraps.
Save Enjoy these beef shawarma wraps warm, and add your favorite garnishes for a customizable meal everyone loves.
Common Questions
- → What cuts of beef work best for this dish?
Sirloin or flank steak thinly sliced are ideal for tender, flavorful results.
- → How long should the beef marinate?
At least 20 minutes to absorb spices; up to 2 hours for deeper flavor.
- → Can I prepare the yogurt sauce in advance?
Yes, mix and refrigerate the sauce before serving to blend flavors well.
- → What flatbread options suit the wraps?
Pita, lavash, or tortillas all provide pliable bases for wrapping.
- → Are there suggested additions to enhance flavor?
Pickled vegetables or chili sauce can add tang and heat for variety.