Crispy Beef Ribeye Shawarma Wrap with Pomegranate Glaze and Garlic Whip Step-by-step instructions

Before you start

Before starting, make sure the ribeye is sliced thinly and placed in a large bowl. Have all the marinade ingredients measured and ready. The sumac onions can be made while the beef marinates.

If using store-bought fries, cook them according to package directions and keep them warm. Set out the pita breads, garlic sauce, and tomatoes so assembly goes smoothly. Preheat a large cast-iron skillet over high heat.

Instructions

Marinate and Prepare

1. 1Marinate the Beef
   In a large bowl, combine the sliced ribeye, onion, garlic, smoked paprika, cumin, coriander, onion powder, lemon juice, pomegranate molasses, and olive oil. Toss well to coat every strip. Cover and refrigerate for at least 2 hours.
   Look for The beef is evenly coated with a reddish marinade.
   Tip Slice the beef thinly against the grain for tender pieces.
2. 2Make the Sumac Onions
   In a small bowl, toss the red onion with sumac, parsley, lemon juice, and olive oil. Set aside at room temperature while the beef marinates.
   Look for The onions turn bright pink and smell tangy.
   Tip Letting the onions sit draws out their sharpness.

At the end of this phase, the beef should be fully coated in a reddish-brown marinade with visible spices. The sumac onions will have turned a vibrant pink and smell tangy and herbaceous. The marinade should be refrigerated for at least 2 hours, so plan ahead. The onions can sit at room temperature for up to an hour.

Sear and Assemble

3. 3Sear the Ribeye
   Heat a large cast-iron skillet over high heat until smoking. Add the marinated beef in a single layer (work in batches if needed). Sear for 8 minutes total, turning occasionally, until charred and cooked through. Remove from heat and let rest for 3 minutes.
   Look for The beef is deeply browned with crispy edges and reaches 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Don't overcrowd the pan; sear in batches to get a proper crust.
4. 4Warm the Pita
   Warm the pita breads in a dry skillet or oven until pliable, about 30 seconds per side. Keep them covered with a clean towel to stay soft.
   Look for The pitas are soft and slightly toasted.
   Tip Warm pita is easier to roll without cracking.
5. 5Assemble the Wraps
   Spread a generous layer of garlic sauce on each pita. Top with the seared ribeye, hot french fries, sumac onions, and diced tomatoes. Roll tightly, tucking in the sides as you go.
   Look for The wraps are plump and full, with sauce peeking out.
   Tip Don't overfill; leave room to roll securely.

The beef should be deeply browned with crispy edges, and the kitchen will smell of smoked paprika and charred meat. The pita breads should be warm and pliable.

As you assemble, the wraps should be tight and secure, with the filling evenly distributed. The garlic sauce should be spread in a thin, even layer to avoid sogginess.

Glaze and Crisp

6. 6Glaze and Crisp
   Brush the outside of each wrap with pomegranate molasses. Heat a clean skillet over medium-high heat and toast the wraps seam-side down for 2-3 minutes per side, until golden and crispy.
   Look for The wrap is shiny, caramelized, and crisp to the touch.
   Tip Press gently with a spatula for even browning.

The wraps should be shiny with pomegranate glaze and golden brown on all sides. When you press on them, they should feel firm and crisp. The glaze will bubble and caramelize as it toasts. The aroma is a mix of sweet molasses and toasted bread. Serve immediately while the exterior is crunchy.

Common mistakes

One common mistake is overcrowding the skillet when searing the beef. This causes the meat to steam rather than sear, preventing a good crust. Work in batches if necessary. Another pitfall is overfilling the wraps, which makes them difficult to roll and can cause them to burst during toasting.

Use a moderate amount of filling and roll tightly. Finally, don't skip the resting time for the beef — cutting into it too soon releases the juices and makes the meat dry.

How to tell it’s done

The beef is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, or higher if you prefer it more well-done. It should be charred on the outside and juicy inside.

After cooking, let the beef rest for at least 3 minutes to allow the juices to redistribute. The wraps are done when the pita is golden brown and crispy on both sides, and the glaze is bubbling and caramelized.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest