Spiced Beef Flatbread Wrap — Beef Shawarma Wrap
Levantine wrap of shaved spiced beef, tahini-lemon sauce, pickled cucumber, tomato, and red onion folded into a warm flatbread for a fast weeknight dinner.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 400g thinly sliced beef sirloin with 20ml olive oil, 10ml lemon juice, 10ml red wine vinegar, 4 grated garlic cloves, 2 tsp shawarma spice mix, 1 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp cardamom, 0.5 tsp Aleppo pepper, 1 tsp salt; rest 5 minutes. Whisk 60g tahini, 30ml lemon juice, 2 grated garlic cloves, pinch salt; thin with cold water until sauce drips slowly. Slice 120g tomato, 120g cucumber, 60g red onion; measure 20g parsley leaves.
Sear
Heat a wide skillet over medium-high 1 minute until very hot. Working in batches if needed, lift beef from marinade and sear in single layer 2 to 3 minutes, turning once, until deeply caramelised and just cooked through. Transfer to a plate.
Wrap
Brush 2 flatbreads lightly with 10ml olive oil and warm in a dry pan over medium heat 30 seconds per side until pliable. Lay each flatbread flat, drizzle tahini-lemon sauce across centre leaving 3cm borders, dust with sumac. Layer seared beef, tomato, cucumber, red onion, and parsley across sauce on each wrap.
Plate
Fold bottom edge up over filling on each wrap, fold both side edges in tight, roll tightly into a sealed wrap. Slice on the diagonal and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.