Beef Shawarma Wrap

5 from 563 votes

Beef Shawarma Wrap is a popular street food especially in the Middle East. Its made with flank steak, wrapped in pita bread with vegetables & tahini sauce

Course Sandwich

Cuisine Mediterranean

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 427kcal

Author Yumna Jawad

Equipment

Ingredients

Beef Shawarma

2 pounds flank steak cut into strips
1/4 cup olive oil
1/4 cup vinegar
Juice one lemons plus zest
2 tablespoons Shawarma seasoning*
4 garlic cloves minced
1 onion sliced
3 bay leaves

Tahini Sauce

½ cup Tahini paste
⅓ cup lemon juice
2 garlic cloves crushed
½ teaspoon salt
¼ cup water

Instructions

To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
Add steak strips to the bowl, sliced onions, and bay leaves, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.

Notes

Storage: Store any leftovers in an airtight container. They will last about 2-3 days in the fridge.

Make Ahead Tips: You can make the marinade up to a week in advance, and you can marinate the beef in the sauce up to 24 hours in advance.

*Sourcing: You can find the shawarma spices at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients or in the spice isle. If you wish to mix your own, use the following as a substitute with the following combination:

1 teaspoon salt
1 teaspoon All Spice
1 teaspoon ground cloves
1 teaspoon cumin
½ teaspoon cardamom
½ teaspoon cinnamon
½ teaspoon oregano
½ teaspoon paprika

Nutrition