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 shawarma from a busy street vendor & was hooked by the fragrant sizzling beef & creamy sauce. Recreating it at home brings those memories back in every bite.
Ingredients
- Beef sirloin or flank steak: 500 g thinly sliced for tenderness
- Olive oil: 2 tbsp for marinade
- Garlic: 2 cloves minced for flavor
- 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 for heat
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Lemon juice: From 1 lemon
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp for creamy sauce
- Garlic: 1 clove finely minced for sauce
- Lemon juice: From 1/2 lemon
- Chopped fresh parsley: 1 tbsp for sauce
- 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 thin strips
- Shredded lettuce: 1 cup
- Fresh mint or parsley leaves (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).
- 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 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 the Wraps:
- Spread a generous spoonful of yogurt sauce on each flatbread. Top with beef onion tomato cucumber lettuce and fresh herbs if desired.
- Serve:
- Roll up the wraps tightly and serve immediately with extra sauce on the side.
Save My family loves gathering around the table to build their own shawarma wraps & add their favorite toppings—it’s always a hit for all ages.
Serving Suggestions
Pair these shawarma wraps with crunchy pickled turnips crisp salad or fresh mint lemonade for a refreshing meal.
Make Ahead Tips
The beef can be marinated and sauce made a day in advance—just cook and assemble wraps when ready to serve.
Variations
Try using chicken or lamb in place of beef. Add pickled vegetables for extra tang or a drizzle of chili sauce for spice.
Save Enjoy these wraps fresh and customize them with your favorite veggies. They’re sure to add a touch of street food magic to any meal.
Kitchen Guide
- → What spices are used for the beef marinade?
The beef is marinated with ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, black pepper, garlic, olive oil, and lemon juice to create a rich and aromatic flavor.
- → Can other meats be used instead of beef?
Yes, lamb or chicken can be used as alternatives, offering a delicious variation while maintaining the spice profile.
- → How is the creamy yogurt sauce made?
The sauce combines plain Greek yogurt with tahini, minced garlic, lemon juice, chopped parsley, salt, and pepper, creating a smooth and tangy accompaniment.
- → What type of flatbreads work best for these wraps?
Large soft flatbreads such as pita, lavash, or tortillas are ideal for wrapping the fillings while remaining pliable and flavorful.
- → How can the wraps be customized?
Adding pickled vegetables or a chili-based sauce can enhance flavor, and fresh herbs like mint or parsley add brightness to the wraps.
- → Are there common allergens in this dish?
Yes, it contains dairy from Greek yogurt, sesame from tahini, and gluten from the flatbread. Gluten-free breads can be used as substitutes.