Beef Shawarma Yogurt Wraps Recipe

Introduction

Beef Shawarma Yogurt Wraps are a flavorful and satisfying meal inspired by Middle Eastern street food. Tender strips of marinated beef combine with a creamy yogurt sauce and fresh vegetables, all wrapped in warm flatbreads for a perfect handheld feast.

Ingredients

• 1.1 pounds beef sirloin or flank steak, cut into thin strips
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 3/4 cup plain Greek yogurt
• 1 tablespoon tahini
• 1 garlic clove, finely minced
• Juice of 1/2 lemon
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste
• 4 large flatbreads, such as pita, lavash, or large tortillas
• 1 small red onion, thinly sliced
• 1 large tomato, sliced
• 1/2 cucumber, sliced into thin strips
• 1 cup shredded lettuce
• Fresh mint or parsley leaves, optional

Instructions

1. Step 1: Combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, black pepper, and lemon juice in a large bowl. Add the beef strips and mix until evenly coated. Allow to marinate for at least 20 minutes or up to 2 hours for best flavor.
2. Step 2: In a separate bowl, blend Greek yogurt, tahini, finely minced garlic, lemon juice, chopped parsley, salt, and black pepper until smooth. Adjust seasoning as needed and refrigerate until ready to use.
3. Step 3: Heat a large skillet or grill pan over medium-high heat. Cook the marinated beef strips in batches for 4 to 6 minutes, stirring frequently, until browned and fully cooked. Transfer to a plate and keep warm.
4. Step 4: Warm the flatbreads by heating them briefly in a dry skillet or in the microwave until soft and flexible.
5. Step 5: Spread a generous amount of the yogurt sauce onto each warm flatbread. Layer with cooked beef, sliced red onion, tomato, cucumber, shredded lettuce, and fresh herbs if desired.
6. Step 6: Wrap tightly and serve immediately. Offer extra yogurt sauce on the side for dipping or drizzling.

Tips & Variations

• For added smoky flavor, cook the beef on a grill instead of a skillet.
• Substitute chicken or lamb for beef for a different protein option.
• Add pickled vegetables or a drizzle of hot sauce for extra tang and heat.
• Use whole wheat or gluten-free flatbreads to suit dietary preferences.

Storage

Store any leftover cooked beef and yogurt sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat the beef, warm gently in a skillet or microwave until heated through. Flatbreads are best served fresh but can be wrapped and stored for a day. Assemble wraps just before serving to keep ingredients fresh and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beef shawarma marinade in advance?

Yes, marinating the beef ahead of time enhances the flavor. You can marinate it for up to 2 hours before cooking, or overnight in the refrigerator for even deeper taste.

What can I use instead of tahini in the yogurt sauce?

If you don’t have tahini on hand, you can substitute it with a small amount of smooth peanut butter or simply omit it. The sauce will still be creamy and flavorful without it.

Beef Shawarma Yogurt Wraps Recipe

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★★★★★

4.8 from 65 reviews

• Author: Jack
• Total Time: 35 minutes
• Yield: 4 wraps 1x

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Description

These Beef Shawarma Yogurt Wraps combine tender, flavorful marinated beef with a creamy tahini-yogurt sauce, fresh vegetables, and warm flatbreads for a delicious and satisfying Middle Eastern-inspired meal. Quick to prepare and perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Beef Marinade

• 1.1 pounds beef sirloin or flank steak, cut into thin strips
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon

Yogurt Sauce

• 3/4 cup plain Greek yogurt
• 1 tablespoon tahini
• 1 garlic clove, finely minced
• Juice of 1/2 lemon
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt
• Freshly ground black pepper, to taste

Wrap and Garnishes

• 4 large flatbreads (pita, lavash, or large tortillas)
• 1 small red onion, thinly sliced
• 1 large tomato, sliced
• 1/2 cucumber, sliced into thin strips
• 1 cup shredded lettuce
• Fresh mint or parsley leaves (optional)

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Instructions

1. Marinate the Beef: In a large bowl, combine olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if using), salt, black pepper, and lemon juice. Add the thinly sliced beef strips and mix thoroughly until evenly coated. Cover and let marinate for at least 20 minutes or up to 2 hours to allow the flavors to fully develop.
2. Prepare the Yogurt Sauce: In a separate bowl, blend the plain Greek yogurt, tahini, finely minced garlic, juice of half a lemon, chopped fresh parsley, salt, and freshly ground black pepper. Mix until smooth and well combined. Taste and adjust seasoning if necessary, then refrigerate the sauce until ready to use.
3. Cook the Beef: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated beef strips in batches to avoid overcrowding. Sear the beef for 4 to 6 minutes per batch, stirring frequently, until the meat is nicely browned and cooked through. Transfer the cooked beef to a plate and keep warm.
4. Warm the Flatbreads: To make the flatbreads pliable, gently warm them in a dry skillet for a few seconds on each side or heat them briefly in the microwave until soft and flexible, ready for wrapping.
5. Assemble the Wraps: Spread a generous amount of the creamy yogurt sauce evenly over each warm flatbread. Layer the cooked beef strips on top, followed by thinly sliced red onion, tomato slices, cucumber strips, shredded lettuce, and optional fresh mint or parsley leaves for added freshness and aroma.
6. Serve: Roll the flatbreads tightly around the fillings to form wraps. Serve immediately while warm, accompanied by extra yogurt sauce if desired for dipping or spreading.

Notes

• For extra heat, add more cayenne pepper or serve with hot sauce.
• You can substitute beef with chicken or lamb if preferred.
• Marinating the beef for longer enhances the flavor but avoid exceeding 2 hours to prevent meat becoming too tender.
• Use Greek yogurt for a thicker, creamier sauce; regular yogurt can be strained if desired.
• These wraps can be made ahead by preparing beef and sauce in advance; warm flatbreads and assemble just before serving.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Keywords: Beef Shawarma, Middle Eastern Wraps, Yogurt Sauce, Quick Dinner, Grilled Beef Wraps