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Restaurants›The Kebab Shop | Mediterranean Cuisine›Grilled Wrap, Shawarma & Lamb Beef Recipe

Grilled Wrap, Shawarma & Lamb Beef Recipe

Name: The Kebab Shop | Mediterranean Cuisines Grilled Wrap, Shawarma & Lamb Beef Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lbs boneless lamb shoulder, trimmed and cut into 1/2" strips; 1 lbs beef sirloin or flank, thinly sliced to match lamb; 1 cups plain Greek yogurt; 3 tbs fresh lemon juice; 3 tbs olive oil; 3 tbs garlic, minced (about 3 cloves); 2 tsp ground cumin; 1 tsp ground coriander; 2 tsp ground paprika; 1 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp ground black pepper; 2 tsp kosher salt; 1 tsp hot red pepper flakes (optional); 4 pcs large flatbreads or tortillas (10-12"); 1 cups shawarma garlic sauce (toum) or garlic aioli; 1 tbs plain tahini sauce or drizzle; 2 cups shredded iceberg lettuce; 2 pcs thinly sliced tomatoes; 1 pcs thinly sliced red onion; 1 pcs thinly sliced cucumbers; 1 tbs chopped fresh parsley; 1 tbs pickled cucumbers or turnips (optional); 2 pcs fresh lemon wedges; 2 tsp extra olive oil for grill/brush

Inspired by The Kebab Shop | Mediterranean Cuisine

Time2h

Serves4

Make Grilled Wrap, Shawarma & Lamb Beef Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Lamb & Beef

1 lbs boneless lamb shoulder, trimmed and cut into 1/2" strips

1 lbs beef sirloin or flank, thinly sliced to match lamb

1 cups plain Greek yogurt

3 tbs fresh lemon juice

3 tbs olive oil

3 tbs garlic, minced (about 3 cloves)

2 tsp Ground cumin

1 tsp Ground coriander

2 tsp Ground paprika

1 tsp ground allspice

1 tsp Ground cinnamon

1 tsp Ground turmeric

1 tsp ground black pepper

2 tsp kosher salt

1 tsp hot red pepper flakes (optional)

Wrap & Accompaniments

4 pcs large flatbreads or tortillas (10-12")

1 cups shawarma garlic sauce (toum) or garlic aioli

1 tbs plain tahini sauce or drizzle

2 cups shredded iceberg lettuce

2 pcs thinly sliced tomatoes

1 pcs thinly sliced red onion

1 pcs thinly sliced cucumbers

1 tbs chopped fresh parsley

1 tbs pickled cucumbers or turnips (optional)

2 pcs fresh lemon wedges

2 tsp extra olive oil for grill/brush

Method

Marinated Lamb & Beef

Prepare the marinade

In a large bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, allspice, cinnamon, turmeric, black pepper, kosher salt and red pepper flakes (if using). Whisk until smooth and well blended.

Marinate the meat

Add the lamb and beef strips to the bowl, toss thoroughly to coat each piece in the marinade. Cover tightly with plastic wrap and chill in the refrigerator for at least 2 hours, ideally 6–8 hours or overnight for best flavor penetration.

Bring to room temperature

Remove the marinated meats from the refrigerator 30 minutes before cooking to bring them closer to room temperature—this ensures even grilling.

Grill & Cook

Preheat and oil grill or pan

Preheat a grill or heavy-duty grill pan to medium-high (about 400–450°F / 200–230°C). Lightly brush the grates or pan with olive oil to prevent sticking.

Sear the meat

Working in batches to avoid crowding, spread a single layer of marinated meat strips on the hot grill or pan. Cook for 2–3 minutes per side until exterior is nicely charred and internal temperature for medium is about 145°F (63°C) for beef and 145°F (63°C) for lamb (adjust to preferred doneness). Use tongs to flip strips and move finished pieces to a resting tray. Total cook time will be about 6–10 minutes per batch depending on thickness.

Rest the meat

Let the cooked meat rest for 5 minutes so juices redistribute. If desired, roughly chop or slice the strips into shorter bite-sized pieces for easier wrapping.

Assemble Wrap & Serve

Warm the flatbreads

Briefly warm each flatbread on the grill or in a dry skillet for 20–30 seconds per side until pliable and lightly charred—brush with a little olive oil if desired.

Build the wrap

Lay a warm flatbread on a work surface. Spread approximately 2–3 tablespoons of garlic sauce (toum) down the center, then add a tbs of tahini if using. Place a generous 1/2 cup portion of shredded lettuce, 1/4 of the sliced tomatoes, 1/4 of the sliced onion, and some cucumber slices. Top with about 1/2 cup of the grilled lamb and beef mixture. Sprinkle with 1 teaspoon chopped parsley and add pickles if using. Finish with a squeeze of fresh lemon juice and extra garlic sauce to taste.

Fold and serve

Fold the bottom edge of the flatbread up over the filling, then fold in the sides and roll tightly to form a secure wrap. If desired, press the seam-side down on the grill for 30–60 seconds to seal and add light char marks. Cut in half on a diagonal and serve immediately with extra garlic sauce and lemon wedges on the side.