Mixed Beef and Chicken Shawarma Wraps

COOK IT AT HOME

Mixed Beef and Chicken Shawarma Wraps

A mixed shawarma wrap brings two meats together, but they should be cooked separately because chicken and beef have different safe doneness requirements. This home recipe gives each meat its own seasoning bowl, then combines cooked slices with the menu’s hummus, garlic sauce, tahini, fresh vegetables, and turnips. Keep the sauce layers modest so the finished wrap tastes balanced and remains easy to hold.

Makes

4 generous wraps

Prep

30 minutes

Cook

30 minutes

Additional time

Marinate 1 hour; rest chicken 5 minutes and 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

• 3/4 pound/340 g boneless skinless chicken thighs
• 3/4 pound/340 g beef sirloin, thinly sliced
• 3 tablespoons olive oil, divided
• 3 tablespoons lemon juice, divided
• 3 garlic cloves, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 3 tablespoons tahini
• 3 tablespoons cold water
• 4 large flatbreads
• 1/3 cup prepared hummus
• 1/4 cup prepared refrigerated toum
• 1 tomato, sliced
• 1/4 small onion, sliced
• 1/4 cup parsley leaves
• 1/2 cup drained pickled turnips

Step-by-step method

1. Mix cumin, coriander, paprika, allspice, 1/2 teaspoon salt, and pepper. Divide this seasoning between two bowls along with the grated garlic, 2 tablespoons oil, and 2 tablespoons lemon juice, distributing evenly. Add chicken to one bowl and beef to the other; cover and refrigerate for 1 hour.
2. Heat the oven to 425°F/220°C. Roast chicken on a metal tray for 20–25 minutes until it reaches 165°F. Rest for 5 minutes and slice. Discard its raw marinade.
3. While chicken finishes, heat remaining tablespoon oil in a skillet. Sear beef in an uncrowded layer for 3–5 minutes, turning, until at least 145°F, then rest for 3 minutes. Use clean utensils and a separate plate for cooked meat.
4. Whisk tahini with remaining tablespoon lemon juice, cold water, and remaining 1/4 teaspoon salt. Warm the flatbreads and divide hummus and toum among them.
5. Add equal amounts of both cooked meats, then tomato, onion, parsley, turnips, and tahini sauce. Fold and roll snugly. Place seam side down briefly in a dry skillet and serve.

Helpful tips & substitutions

• Do not marinate the meats together or use a thermometer/utensil on cooked food after touching raw chicken without cleaning it.
• A large thin flatbread handles the mixed filling better than a small pocket pita. If your bread is small, make six wraps instead of four.

Storage & make-ahead

Refrigerate cooked meats separately at 40°F or below within 2 hours and use within 3 days. Reheat to 165°F. Keep sauces refrigerated and assemble only the portions you will eat.

How to serve it

A crisp cucumber salad is enough alongside these substantial wraps. Keep extra sauces in small bowls so the bread stays firm.