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 for a family picnic, and everyone loved how the fresh herbs and creamy sauce elevated the dish. It has since become our go-to option when we want something fast, delicious, and satisfying.
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: 1/4 tsp (optional)
- 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
- Juice of lemon: 1/2
- Fresh parsley: 1 tbsp, chopped
- Salt (for sauce): 1/4 tsp
- Black pepper (for sauce): To taste
- Large flatbreads: 4 (pita, lavash, or tortillas)
- Red onion: 1 small, thinly sliced
- Tomato: 1 large, sliced
- Cucumber: 1/2, sliced into 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).
- Prepare the yogurt sauce:
- In a bowl, mix 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. Cook marinated beef in batches 4–6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Warm flatbreads in a dry skillet or microwave 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.
- Serve:
- Roll up the wraps tightly. Serve immediately with extra yogurt sauce on the side.
Save Whenever I serve these wraps at family gatherings, my kids pile them high with extra cucumber and sauce—they claim it makes them taste even better!
Serving Suggestions
Pair these wraps with a crisp white wine, mint lemonade or a simple tomato salad.
Ingredient Swaps
Chicken or lamb can be used instead of beef. For gluten-free wraps, substitute with certified gluten-free flatbreads.
Nutrition Facts
Calories: 480, Total Fat: 22 g, Carbohydrates: 38 g, Protein: 34 g per serving.
Save Finish with extra yogurt sauce or fresh herbs for added freshness and tang. These wraps are ready in under an hour and always a crowd-pleaser.
Recipe Questions
- → How do I marinate the beef for best flavor?
Combine olive oil, garlic, lemon juice, and spices including cumin, coriander, paprika, turmeric, cinnamon, and cayenne. Toss beef strips in the mixture and marinate for at least 20 minutes to absorb the flavors deeply.
- → What type of flatbread works best?
Soft flatbreads like pita, lavash, or tortillas work well for wrapping. Warm them briefly to soften before assembly for easier rolling.
- → Can I substitute the beef with other proteins?
Yes, chicken or lamb make great alternatives and can be prepared with the same marinade and cooking method.
- → How is the creamy yogurt sauce prepared?
Mix plain Greek yogurt with tahini, minced garlic, lemon juice, chopped parsley, salt, and pepper. Chill until ready to serve for a fresh, tangy complement.
- → Are there any suggested accompaniments?
Pickled vegetables or chili sauce add extra flavor. Pair the wraps with a crisp white wine or mint lemonade to balance the spices.