Ingredients
Method
- Slice the beef: Place the beef in the freezer for 20–30 minutes to firm it up slightly, then slice very thinly against the grain into strips for a tender shawarma texture.
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, yogurt, minced garlic, salt, black pepper, cumin, coriander, paprika, turmeric, cinnamon, and cayenne until evenly combined.
- Marinate the beef: Add the sliced beef to the bowl and use your hands or tongs to coat every piece with the marinade. Cover and refrigerate for at least 2 hours, or up to overnight for deeper flavor.
- Cook on the stovetop: Heat a large skillet over medium-high heat with a thin layer of oil. Working in batches, add the marinated beef in a single layer and cook for 2–3 minutes per side until the edges are browned and the meat is just cooked through. Transfer cooked pieces to a plate and repeat with remaining beef.
- Optional grill or oven method: For grilling, place the beef strips on skewers or in a grill basket and cook over high heat, turning once, until browned. For the oven, spread the beef on a lined baking sheet and roast in a hot oven until cooked with lightly crisped tips, turning halfway.
- Rest and chop: Let the cooked beef rest for a few minutes, then roughly chop larger pieces if needed so they fit nicely into wraps.
- Assemble the shawarma: Warm the pita or flatbreads. Spread with garlic yogurt or tahini sauce, add a generous handful of beef, then top with tomatoes, cucumbers, onions, pickles, and parsley. Drizzle with extra sauce and serve immediately.
Notes
For the most tender result, give the beef enough marinating time and cook it quickly over fairly high heat so it browns without drying out. You can prepare the meat ahead and reheat it briefly in a hot skillet for fast weeknight wraps.