Beef Shawarma Wraps

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Beef Shawarma Wraps

Last week I encouraged you to try Korean bibimbap bowls to expand your family’s culinary horizons. I’m back at it this week with a shawarma wrap that’s absolutely delicious, featuring Middle Eastern flavors your family might already know and love (or be excited to try)! AND it’s perfect for early summer suppers! 


– It’s a great make ahead meal for these busy last days of school. You can pan fry or grill the seasoned flank steak ahead of time, and pre-make the sauce too - this wrap can be served warm or room temperature.  

– For “picky eaters” not sure about the creamy tahini or raw tomatoes (yet!), there’s still steak and bread – what’s a kid not to love? 

– Tucked tightly in foil, wraps pack well for first of the season park concerts!  

– Sweet potato fries, sliced cucumbers, and hummus with pita chips are all easy things to serve on the side. 

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Fill pita bread with Middle Eastern-spiced beef, tomatoes, and creamy tahini sauce.

  • Active Kitchen Time: 30-40 minutes
  • Yield: 4-6 servings


  • 2 small tomatoes
  • 8 mint leaves
  • ½ lemon
  • 1 lb strip or flank steak
  • 2 Tbsp tahini
  • ½ tsp garlic powder
  • 2 Tbsp water
  • ¼ tsp ground turmeric
  • ½ tsp cumin
  • ½ tsp paprika
  • ⅛ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 ¼ tsp kosher salt
  • ½ tsp ground black pepper
  • 1 Tbsp olive oil
  • 2 tsp apple cider vinegar
  • 4-6 pitas

Supper Smarts:

  • Flavor Town: Add your favorite flavor of hummus — we love the Cedar brand, but there's lots of great options these days. Try hot honey flavored hummus for an extra kick!

  • Mix it Up: Add lettuce, red onions, or cucumber to your wraps. You can make a very quick tzatziki sauce to go with the veggies by mixing Greek yogurt with lemon juice, olive oil, and adding a little garlic and fresh dill.


Prepare 1 lb strip or flank steak for slicing. Set in freezer for 15 minutes.
Meanwhile, prepare toppings. Slice 2 small tomatoes in half, then cut into wedges. Add to small bowl.
Tear 8 mint leaves into small pieces. Add to tomatoes. Set aside.
Prepare tahini sauce. Juice ½ lemon. Measure 1 Tbsp and add to separate small bowl.
Add 2 Tbsp tahini, ½ tsp garlic powder, and 2 Tbsp water to lemon juice. Mix vigorously with a fork until smooth. Set aside.
Stir ¼ tsp ground turmeric, ½ tsp cumin, ½ tsp paprika, ⅛ tsp ground cinnamon, ¼ tsp ground allspice, 1 ¼ tsp kosher salt, and ½ tsp ground black pepper in separate small bowl.
Remove steak from freezer. Thinly slice against the grain into ¼-inch thick strips. Add to large bowl.
Add spice mixture to steak. Stir to coat.
Heat 1 Tbsp olive oil in skillet over medium-high heat.
Add beef to skillet. Cook, stirring occasionally, until no longer pink, about 5-7 minutes.
Turn off heat and stir in 2 tsp apple cider vinegar.
Use 4-6 pitas as wraps for beef mixture. Top with tomatoes and drizzle with tahini sauce.

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