Save Tender spiced beef strips wrapped in warm flatbread with fresh vegetables and a tangy creamy yogurt sauce is the ultimate Middle Eastern street food experience. Every bite bursts with vibrant flavors and delicious texture.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
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I first discovered shawarma wraps at a bustling food stall on holiday and immediately fell in love with the rich spices and creamy sauce. Bringing this recipe home was such a joy because everyone always asks for seconds!
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
- Lemon juice: juice of 1 lemon
- Greek yogurt: 200 g (3/4 cup) plain
- Tahini: 1 tbsp
- Garlic clove: 1, finely minced
- Lemon juice: juice of 1/2 lemon
- Fresh parsley: 1 tbsp, chopped
- Salt: 1/4 tsp (for sauce)
- Black pepper: freshly ground, to taste (for sauce)
- Flatbreads: 4 large (pita, lavash, or tortillas)
- Red onion: 1 small, thinly sliced
- Tomato: 1 large, sliced
- Cucumber: 1/2, sliced into thin strips
- Lettuce: 1 cup, shredded
- 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 beef strips and toss to coat well. Marinate for at least 20 minutes.
- Prepare the creamy yogurt sauce:
- In a bowl, mix Greek yogurt, tahini, minced garlic, lemon juice, parsley, salt, and black pepper. Adjust seasoning. Refrigerate until ready.
- Cook the beef:
- Heat large skillet or grill pan over medium high heat. Cook beef in batches for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Remove from heat.
- Warm the flatbreads:
- Heat flatbreads in a dry skillet or microwave just until pliable.
- Assemble the wraps:
- Spread a generous spoonful of creamy yogurt sauce on each flatbread. Top with beef, onion, tomato, cucumber, lettuce, and herbs if desired.
- Serve:
- Roll up wraps tightly. Serve right away with extra sauce on the side.
Save This wrap is always a favorite at family gatherings, where everyone customizes their own with favorite veggies and sauce. Seeing the table filled with color and laughter makes it all worthwhile!
Required Tools
Mixing bowls, large skillet or grill pan, chefs knife, cutting board, spoon or spatula
Allergen Information
Contains dairy from Greek yogurt, sesame from tahini, and gluten from flatbread. Always check labels and substitute gluten free wraps as needed.
Nutritional Information (per serving)
Calories: 480. Total Fat: 22 g. Carbohydrates: 38 g. Protein: 34 g.
Save 
Serve these beef shawarma wraps hot for the best flavor and share plenty of sauce on the side. Enjoy every bite packed with spices and freshness!
Recipe FAQ
- → What cut of beef works best for shawarma wraps?
Sliced sirloin or flank steak is recommended for tenderness and flavor. Marinate well for best results.
- → Can I substitute chicken or lamb for beef?
Yes, chicken or lamb make excellent alternatives. Adjust cooking times accordingly for each meat.
- → How do I make creamy yogurt sauce tangier?
Increase lemon juice or add a touch more tahini for tang. Taste and adjust seasoning as desired.
- → What is the best flatbread to use?
Pita, lavash, or large tortillas can all be used. Warm before assembling for pliability and flavor.
- → How can I make these wraps gluten-free?
Choose gluten-free flatbreads or tortillas. Check packaging for allergens and substitute as needed.
- → What vegetables can I add to the wraps?
Classic choices are tomato, cucumber, onion, and lettuce. Fresh mint or parsley add extra freshness.