Beef Shawarma Wrap Recipe

Prepare the marinade

In a large mixing bowl, combine the yogurt, olive oil, vinegar, minced garlic, cumin, coriander, paprika, allspice, cinnamon, black pepper, salt, and lemon juice. Stir well to form a smooth marinade.

Marinate the beef

Add the thinly sliced beef sirloin to the marinade and mix thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours, preferably overnight.

Cook the beef

Heat a large skillet or grill pan over medium-high heat. Add the marinated beef in a single layer and cook for about 6–8 minutes, stirring occasionally, until the beef is browned and cooked through. Remove from heat.

In a small bowl, whisk together tahini paste, lemon juice, minced garlic, water, and salt until smooth and creamy. Add more water if needed to reach desired consistency.

Warm the pita or flatbreads slightly in a dry pan or microwave. Lay them flat on a work surface.

Spoon some cooked beef into the center of each flatbread. Top with diced tomato, sliced red onion, and chopped parsley.

Drizzle with tahini sauce and wrap tightly. Serve immediately.