Beef and Lamb Shawarma Wraps
These homemade beef and lamb shawarma wraps are hands down the best you'll ever have outside of the Middle East. The meat is cooked in the most flavorful marinade until tender and juicy, then it's wrapped up with all the delicious toppings for the perfect shawarma wrap.
Servings: 6
Calories per serving: 586
INGREDIENTS
BEEF AND LAMB SHAWARMA:
- 3 pounds beef (flap meat or flank steak) and/or boneless leg of lamb, very thinly sliced
- 1 yellow onion, sliced
- 2 large tomatoes, diced
- 1 lemon, rind peeled, lemon juiced
- 1 orange, rind peeled, orange juiced
- 12 garlic cloves, minced or pressed
- ¼ cup yogurt
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Lebanese 7 spice
- 2 teaspoons smoked paprika
- 2 teaspoons black pepper
- 1 tablespoon kosher salt
- 2 bay leaves
TOPPINGS FOR SHAWARMA WRAPS:
- 1 batch of tarator
- 3 tomatoes, sliced
- 6 Lebanese wild cucumber pickles, quartered lengthwise
- 1 bunch flat-leaf parsley, roughly chopped
- 1 bunch fresh mint, stems removed
- 1 white onion, thinly sliced
- 1 teaspoon sumac, more or less to taste
- 6+ pita bread
INSTRUCTIONS
- Place the thinly sliced meat in a 9 x 13 inch baking dish along with the sliced onion, diced tomatoes, and citrus rinds.
- In a small bowl, whisk together the minced garlic, yogurt, olive oil, red wine vinegar, citrus juices, 7 spice, smoked paprika, black pepper, and salt until fully combined.
- Pour the marinade into the baking dish and mix everything together until the meat slices are thoroughly and evenly coated with the marinade. Tuck in the bay leaves. Cover the baking dish and marinate at least one hour, or preferably overnight in the fridge.
- Preheat the oven to 400°F, then place the baking dish, uncovered, on the middle rack for 35 to 40 minutes, or until the meat is no longer pink or red, and the sauce is bubbling. Stir everything well every 15 minutes until the shawarma is done. Optionally, broil the shawarma at the end for 3 to 5 minutes for crispy, charred edges.
- While the shawarma is cooking, make the tarator (tahini sauce). Slice the tomatoes, pickles, and onions. Sprinkle sumac on the onions and toss together. Roughly chop the parsley. Arrange all the toppings on a platter and keep the pita bread covered until ready to make the wraps.
- To make a shawarma wrap, strain the meat so it's not overly juicy, and place it on the pita bread. Top with tomatos, pickles, sumac spiced onions, parsley, mint, and lots of tarator. Enjoy immediately so the bread doesn't get soggy.
NOTES
Make Ahead: You can make the tarator (tahini sauce) several days in advance. Also since the shawarma is best marinated overnight, you can prep it the day before you plan to cook it and serve it.
Sourcing: All the listed ingredients are extremely easy to find at your local Middle Eastern store and even many conventional stores in the specialty aisles. If all else fails, I have linked the online options in the ingredients list.
Toppings: The amounts listed are purely a guide and will depend on how much each person likes to load their wrap.
Storage: Store leftover shawarma meat in an airtight container in the fridge for up to 4 days. Store it in its juices to prevent drying out. Toppings should be stored separately in the fridge for up to 3 days. Once a wrap is assembled, it should be consumed immediately because the pita bread will get soggy and fall apart eventually.
NUTRITION
Calories: 586kcal | Carbohydrates: 48g | Protein: 57g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 137mg | Sodium: 2165mg | Potassium: 1354mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1862IU | Vitamin C: 40mg | Calcium: 197mg | Iron: 6mg
Nutrition information provided is an estimate and may vary.
DID YOU MAKE THIS RECIPE?Mention @forksandfoliage or tag #forksandfoliage so I can see your delicious creations! And please don't forget to rate and comment below!