Beef Shawarma Wraps

Ingredients

• 1 lb beef steak (Thinly sliced against the grain; sirloin, flank steak, or skirt steak work well.)
• 2 tbsp olive oil (For the marinade and cooking.)
• 4 cloves garlic (Minced.)
• 2 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cardamom
• 1 tsp kosher salt (Adjust to taste.)
• 0.5 tsp black pepper (Adjust to taste.)
• 0.5 cup tahini (For the sauce.)
• 0.25 cup water (Add gradually to thin the sauce.)
• 1 clove garlic (Finely grated, for the tahini sauce.)
• 1 tbsp lemon juice (For the tahini sauce.)
• 4 flatbreads (Pita or Arabic flatbread.)
• 2 tomato (Sliced or diced.)
• 1 cucumber (Sliced.)
• 0.5 red onion (Thinly sliced.)
• 0.25 cup fresh parsley (Chopped, for serving.)

Steps

1. 1

   Slice the beef thinly against the grain. Place it in a bowl with the olive oil, minced garlic, lemon juice, cumin, coriander, paprika, cinnamon, cardamom, salt, and black pepper. Toss thoroughly so every piece is coated, then cover and refrigerate for at least 20 minutes and up to overnight.

2. 2

   Make the tahini sauce by whisking the tahini, lemon juice, grated garlic, and a small pinch of salt in a bowl. Gradually whisk in the water until the sauce is smooth and pourable; add a little more water if needed.

3. 3

   Prepare the vegetables by slicing the tomato, cucumber, and red onion, and chopping the parsley. Set them aside for assembling the wraps.

4. 4

   Heat a large cast-iron skillet or heavy frying pan over high heat until very hot. Add the marinated beef in a single layer, working in batches if necessary so the pan does not become crowded.

5. 5

   Sear the beef for about 2 to 3 minutes per side, turning occasionally, until deeply browned at the edges and cooked through. Transfer the cooked beef to a plate and let it rest briefly.

6. 6

   Warm the flatbreads in the dry skillet for about 20 to 30 seconds per side, just until pliable and lightly toasted.

7. 7

   Place beef in the center of each warm flatbread. Add the tomato, cucumber, red onion, parsley, and tahini sauce.

8. 8

   Fold in the sides of each flatbread and roll it tightly into a wrap. Serve immediately while the beef is hot.

Notes

The source provided only the dish name and hashtags, not a written ingredient list or method. Quantities and instructions are therefore estimated from a standard beef shawarma preparation. Marinating overnight gives the best flavor. Cook beef to the doneness appropriate for the cut and local food-safety guidance.

Nutrition per serving

• main
• Middle Eastern
• shawarma
• beef
• wrap
• stovetop
• high-protein