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Created by: Pit Boss Kitchen
Grilled Beef Shawarma Wraps
3.0
stars
5 Servings
8 hours Prep Time
10 minutes Cook Time
Grilled Beef Shawarma Wraps are a healthy twist on a Middle Eastern classic. Shawarma is typically made of spiced layers of beef and lamb grilled on a large rotating spit, then shaved off the spit and served with toppings. This version uses tender flank steak that is smothered in a delicious dry rub then grilled to perfection. Serve the sliced flank steak in a warm pita and top with fresh veggies and a drizzle of creamy tahini.
Before you start: For best results, start this recipe the day before you plan to cook it so the dry rub can season the steak overnight.
⭐Pro Tip:If you can’t find flank steak, you can use hanger steak, skirt steak, or sliced ribeye as a replacement.
Ingredients
1 1/2 lb. flank steak
Salt
Pepper
2 tsp Olive Oil
2 Garlic Cloves, Minced
1 1/2 Tsp Cumin
1 1/2 tsp coriander
1 Tsp Paprika
1/2 tsp turmeric
1/2 tsp cloves, ground
1/2 tsp cayenne
1/2 tsp Cinnamon
Flatbread or pita
Arugula
Tomatoes, sliced
Red onion, sliced
Directions
DRY RUB: In a small mixing bowl, combine cumin, coriander, paprika, turmeric, cloves, cayenne, and cinnamon. Set aside.
Use a meat mallet to tenderize the steak, then transfer to a glass baking dish and season with salt and pepper. Drizzle with olive oil, rub on minced garlic, and season with the homemade dry rub. Cover with plastic wrap and refrigerate overnight.
Remove steak from the refrigerator 1 hour prior to grilling. Fire up your pellet grill and preheat to 450°F. If using a gas or charcoal grill, set it to medium-high heat.
Grill steak 3 to 5 minutes per side, then remove from grill and rest for 10 minutes. While steak is grilling, warm pitas by placing on the upper rack of your grill.
Slice steak thinly against the grain, and wrap in flatbread or pita. Top with arugula, tomatoes, onion, and a drizzle of tahini.
