Spiced Beef Shawarma Wrap with Tahini Drizzle

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Thinly sliced beef seasoned with warm Middle Eastern spices, sautéed quickly and wrapped in flatbread with fresh vegetables and creamy tahini sauce. This Middle Eastern recipe, ready in about 50 minutes, pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 tsp salt
• 2 cloves minced garlic
• 1/4 cup plain yogurt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp water
• 2 tbsp chopped fresh parsley
• 1/2 cup sliced cucumber
• 1/2 cup sliced tomato
• 4 pieces large flatbread or pita

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Thinly slice 1 lb flank steak against the grain into strips about 1/4 inch thick. In a bowl, toss the beef with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground allspice, 1/2 tsp ground black pepper, 1 tsp salt, and 2 cloves minced garlic. Let marinate for 30 minutes.
2. Step 2: Heat a large skillet over medium-high heat. Add the marinated beef strips and sauté for 5-7 minutes, stirring frequently, until browned and cooked through.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 1/4 cup plain yogurt, 1 tbsp lemon juice, and 2 tbsp water until smooth and pourable, adding more water if needed.
4. Step 4: Warm 4 large flatbreads or pitas briefly in a dry pan. Divide the cooked beef evenly among them, top with 1/2 cup sliced cucumber, 1/2 cup sliced tomato, 2 tbsp chopped fresh parsley, and drizzle with the tahini sauce. Roll up each wrap tightly and serve immediately.