Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy creamy yogurt sauce—this is a Middle Eastern street food classic that brings vibrant flavors to your table.
I first tried shawarma wraps at a bustling sidewalk stand, and since then this homemade version has been a nostalgic favorite whenever I crave something quick yet boldly flavored.
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
- Lemon juice: juice of 1 lemon
- Plain Greek yogurt: 200 g (3/4 cup)
- Tahini: 1 tbsp
- Garlic clove: 1, finely minced (for sauce)
- Lemon juice: juice of 1/2 lemon (for sauce)
- Fresh parsley: 1 tbsp chopped
- Salt (for sauce): 1/4 tsp
- Black pepper (for sauce): freshly ground, 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 beef strips and toss to coat well. Marinate at least 20 minutes (up to 2 hours for deeper flavor).
- Make Yogurt Sauce:
- In a bowl mix Greek yogurt tahini minced garlic lemon juice parsley salt and black pepper. Adjust seasoning to taste and 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 Flatbreads:
- Warm the flatbreads in a dry skillet or microwave until pliable.
- Assemble Wraps:
- Spread generous spoonful of creamy yogurt sauce on each flatbread. Top with beef onion tomato cucumber lettuce and herbs if using. Roll up wraps tightly.
- Serve:
- Serve immediately with extra yogurt sauce on the side.
Save Sharing platters of shawarma wraps is a family tradition at our table—everyone builds their own perfect bite and laughter fills the room.
Serving Suggestions
Pair your shawarma wraps with crisp white wine or a refreshing mint lemonade to round out your meal.
Nutrition Facts
Each serving contains approximately 480 calories 22 g fat 38 g carbohydrates and 34 g protein so it is satisfying for lunch or dinner.
Allergen & Variations
This recipe contains dairy and sesame in the yogurt sauce and gluten in most flatbreads; try a gluten-free wrap or dairy-free yogurt for dietary needs.
Save Enjoy every bite—these beef shawarma wraps are packed with big bold flavors and easy enough for any weeknight craving.
Recipe Guide
- → What cut of beef works best for this dish?
Thinly sliced sirloin or flank steak is ideal as it cooks quickly and remains tender after marinating.
- → How long should the beef marinate?
Marinating for at least 20 minutes allows the spices to penetrate, but up to 2 hours deepens the flavor.
- → Can the yogurt sauce be made ahead of time?
Yes, the creamy yogurt sauce can be refrigerated for several hours to meld flavors before serving.
- → What spices give the beef its signature flavor?
A blend of cumin, coriander, paprika, turmeric, cinnamon, and optional cayenne creates the warm, aromatic profile.
- → Are there optional toppings to enhance the wraps?
Fresh herbs like mint or parsley and pickled vegetables add brightness and texture variations.