Anti Inflammatory Beef Shawarma Wrap

Total time1 hr 40 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the beef

1 ½ lb beef sirloin or flank steak, sliced ¼-inch thick against the grain
H-E-B Grass Fed & Finished Beef Flank Steak - USDA Choice Thomas Farms Beef Flank Steak Organic Grass Fed, Natural
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3 tbsp olive oil
4 cloves garlic, minced
2 tbsp plain whole-milk yogurt
1 tbsp fresh lemon juice
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

For the garlic sauce (toum-style)

½ cup plain whole-milk yogurt
2 cloves garlic, minced or pressed
1 tbsp fresh lemon juice
1 tbsp olive oil
¼ tsp salt

For assembling

4 large flatbreads or pita breads
1 cup romaine lettuce, shredded
1 medium tomato, thinly sliced
½ english cucumber, thinly sliced
½ cup pickled turnips, drained (optional)

Instructions

1
In a large mixing bowl, whisk together the olive oil, minced garlic, yogurt, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, cayenne, salt, and black pepper until smooth. Add the sliced beef and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
2
While the beef marinates, make the garlic sauce: stir together the yogurt, minced garlic, lemon juice, olive oil, and salt in a small bowl until combined. Refrigerate until ready to serve.

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