Beef Shawarma Wraps

Yield: 4 wraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

Shawarma Beef

• 1 lb ground beef, preferably 80/20

• 3 Tbsp Al'Fez Shawarma Marinade

• 1 Tbsp finely grated yellow or red onion

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp kosher salt

• ¼ tsp freshly ground black pepper

• 1 tsp olive oil, only if using lean ground beef

Tzatziki

• ½ cup tzatziki

• 1–2 tsp fresh lemon juice

• Pinch of ground cumin

• Pinch of black pepper

For the Wraps

• 4 small-to-medium pita breads, naan, flatbreads, or flour tortillas

• ½ cucumber, thinly sliced

• ½ small red onion, very thinly sliced

• ¼ cup pickled cucumbers or pickled red onions, optional but highly recommended

• 2 Tbsp chopped fresh parsley, optional

• Fresh lemon wedges, for serving

Instructions

1. Season the beef

Add the ground beef, shawarma marinade, grated onion, cumin, smoked paprika, salt, and black pepper to a bowl.

Mix with your hands just until everything is evenly incorporated. Don't overwork the meat.

Let the mixture sit for about 10 minutes while you prepare the other ingredients.

2. Prepare the tzatziki

Stir the lemon juice, cumin, and black pepper into the tzatziki.

Taste and add a little more lemon if you want a brighter, tangier sauce.

3. Cook the shawarma beef

Heat a large skillet over medium-high heat. If you're using lean ground beef, add the olive oil.

Add the seasoned beef to the hot skillet.

Instead of immediately breaking it into tiny crumbles, use a spatula to press the beef into the pan and break it into thin, irregular pieces.

Let the beef sit undisturbed for 1–2 minutes at a time so the bottom gets deeply browned before stirring and breaking it up further.

Continue cooking for about 7–10 minutes, stirring occasionally, until the beef is fully cooked and you have plenty of dark, crispy edges.

The goal isn't finely crumbled taco meat. You want thin, irregular pieces with lots of browned, crispy surfaces.

If the pan starts looking wet, keep cooking for another minute or two. You want the excess moisture from the marinade to evaporate so the beef can actually brown.

4. Warm the flatbreads

While the beef finishes cooking, warm the flatbreads in a dry skillet for about 20–30 seconds per side, or microwave them for about 10–15 seconds.

Keep them covered with a clean kitchen towel so they stay soft.

5. Build the wraps

Spread each warm flatbread with a generous spoonful of tzatziki.

Add the crispy shawarma beef, followed by cucumber and thinly sliced red onion.

Add pickled cucumber or pickled red onion if using.

Finish with parsley and a squeeze of fresh lemon juice.

Fold or roll tightly and serve immediately.