Shawarma Wrap Recipe

Name: Shawarma Wrap
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 wraps
Cuisine: Middle Eastern
Ingredients: 1 lb boneless chicken thighs or beef sirloin, thinly sliced; 3 tbsp olive oil; 2 tbsp lemon juice; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1/2 tsp turmeric; 1/2 tsp ground cinnamon; Salt and pepper to taste; 4 large pita bread or flatbreads; 1 cup shredded lettuce; 1 cup diced tomatoes; 1/2 cup sliced cucumbers; 1/2 cup sliced red onions; 1/2 cup tahini sauce (store-bought or homemade); Pickled turnips or hot sauce (optional)

Middle Eastern · Main course · 35 min total

Shawarma Wrap recipe videos

A classic Middle Eastern street food featuring spiced, tender chicken or beef wrapped in warm pita with fresh veggies and creamy tahini sauce.

20
min prep

15
min cook

4
servings

480
kcal/serving

Ingredients

1 lb boneless chicken thighs or beef sirloin, thinly sliced
3 tbsp olive oil
2 tbsp lemon juice
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/2 tsp turmeric
1/2 tsp ground cinnamon
Salt and pepper to taste
4 large pita bread or flatbreads
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup sliced cucumbers
1/2 cup sliced red onions
1/2 cup tahini sauce (store-bought or homemade)
Pickled turnips or hot sauce (optional)

Instructions

In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Add the sliced meat and toss to coat. Marinate for at least 15 minutes (or up to overnight).
Heat a large skillet or grill pan over high heat. Cook the marinated meat in a single layer for 3-4 minutes per side until charred and cooked through. Let rest briefly, then slice into bite-sized pieces if needed.
Warm the pita bread in a dry skillet or microwave for about 30 seconds to make them pliable.
Lay each pita flat and spread a tablespoon of tahini sauce down the center. Top with lettuce, tomatoes, cucumbers, red onions, and the cooked shawarma meat.
Add optional pickled turnips or hot sauce. Fold the bottom of the pita up, then fold in the sides and roll tightly to enclose the filling.
Serve immediately, or wrap in foil and keep warm until ready to eat.

Tips

For extra flavor, add a squeeze of lemon juice over the filling before rolling.
To make homemade tahini sauce: whisk together 1/4 cup tahini, 1/4 cup lemon juice, 2 tbsp water, 1 clove minced garlic, and salt to taste.
Leftover shawarma meat can be stored in the fridge for up to 3 days and reheated in a skillet.

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