Beef Shawarma Wrap
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
427 kcal
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Course
Lunch
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Cuisine
Mediterranean
Beef Shawarma Wrap
Description
Beef Shawarma Wrap begins with thin strips of flank steak marinated in a mixture of olive oil, vinegar, lemon juice and zest, minced garlic, sliced onion, bay leaves, and shawarma seasoning that includes spices such as allspice, cloves, cumin, cardamom, cinnamon, oregano, and paprika. The beef and aromatics marinate in the refrigerator for one to two hours to absorb the flavors.
After marination, the beef is cooked in a bottom-heavy pan until fully cooked and tender. The tahini sauce is prepared separately by blending tahini paste, lemon juice, garlic, salt, and water until smooth and creamy. The water is adjusted to reach the desired sauce consistency.
The wrap is assembled by placing the cooked, seasoned beef on pita or flatbread, topped with tahini sauce and vegetables of choice. This combination delivers a flavorful meal with tender, spiced beef and a bright, nutty sauce that complements the meat and fresh ingredients.
The marinade can be made up to a week ahead, and beef can be marinated for up to 24 hours. Leftovers should be stored in an airtight container in the refrigerator and consumed within two to three days. Shawarma spices are available at Middle Eastern or natural-food stores or can be mixed from common spices listed.
Ingredients
Beef Shawarma
- 2 pounds flank steak cut into strips
- 1/4 cup olive oil
- 1/4 cup vinegar
- 1 lemon juiced and zested
- 2 tablespoons shawarma seasoning
- 4 garlic minced, cloves
- 1 onion sliced
- 3 bay leaf
Tahini Sauce
- ½ cup tahini paste
- ⅓ cup lemon juice
- 2 garlic crushed, cloves
- ½ teaspoon salt
- ¼ cup water
Instructions
- To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
- Add steak strips to the bowl, sliced onions, and bay leaves, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
- When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
- To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
- Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.
Notes
- You can prepare the marinade up to one week in advance to save time.
- Marinate the beef in the marinade for up to 24 hours to enhance flavor.
- Store leftover beef shawarma in an airtight container refrigerated for 2-3 days.
- If shawarma spices are unavailable, mix salt, allspice, ground cloves, cumin, cardamom, cinnamon, oregano, and paprika as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 427kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 369mg | 15% |
| Potassium | 533mg | 11% |
| Fiber | 1g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 96mg | 10% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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