Beef Shawarma Wraps with Hummus and Tahini

COOK IT AT HOME

Beef Shawarma Wraps with Hummus and Tahini

Thinly sliced beef cooks quickly in a hot skillet and gives a practical home alternative to a shawarma spit. This complete wrap follows the menu’s combination of hummus, tahini sauce, tomato, onion, parsley, and pickled turnip. The beef is cooked in small batches so it browns rather than steams. A brief rest keeps the filling juicy while you warm the bread and arrange the garnishes.

Makes

4 wraps

Prep

25 minutes

Cook

12 minutes

Additional time

Marinate 1 hour; rest beef 3 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g beef sirloin, sliced 1/4 inch thick across the grain
• 2 tablespoons olive oil, divided
• 2 tablespoons lemon juice for beef
• 2 garlic cloves, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon allspice
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 1 tablespoon lemon juice for sauce
• 3 tablespoons cold water
• 4 large flatbreads
• 1/2 cup prepared hummus
• 1 tomato, thinly sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup parsley leaves
• 1/2 cup drained pickled turnip strips

Step-by-step method

1. Toss beef with 1 tablespoon oil, its lemon juice, garlic, cumin, coriander, paprika, allspice, 1/2 teaspoon salt, and pepper. Cover and refrigerate for 1 hour.
2. Whisk tahini, sauce lemon juice, cold water, and remaining 1/4 teaspoon salt until smooth. It may thicken before loosening; continue stirring. Keep refrigerated while cooking.
3. Heat a wide skillet over medium-high heat with remaining oil. Cook beef in two or three uncrowded batches for 3–5 minutes per batch, turning, until browned and at least 145°F. Transfer to a clean plate and rest for 3 minutes. Discard raw marinade.
4. Warm flatbreads in a dry skillet. Spread 2 tablespoons hummus on each. Divide beef, tomato, onion, parsley, and turnips evenly, then drizzle each with one quarter of the tahini sauce.
5. Fold the lower edge over the filling, tuck in the sides, and roll. Toast seam side down for 30–60 seconds in a dry skillet if desired, then serve promptly.

Helpful tips & substitutions

• Slice across the visible muscle fibers. Long strips cut with the grain can remain chewy even when the meat is cooked correctly.
• Keep the meat in a single layer while browning. If the skillet fills with liquid, reduce the batch size rather than cooking every strip until dry.

Storage & make-ahead

Refrigerate cooked beef at 40°F or below within 2 hours and use within 3 days. Store sauce and garnishes separately. Reheat leftovers to 165°F before assembling fresh wraps.

How to serve it

Pair with a lemony salad or garlic potatoes. Serve extra tahini separately rather than saturating the bread.