Dairy Free Beef Shawarma Wrap
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Learn more →Ingredients
4 servings
For the beef
- 1 ½ lb beef sirloin or flank steak, sliced ¼-inch thick against the grain
- 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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