Crispy Beef Ribeye Shawarma Wrap with Pomegranate Glaze and Garlic Whip Tips, FAQ & printable recipe

Tips for success

For the crispiest wrap, use day-old pita or lightly toast the pita before assembling. This helps prevent sogginess from the sauce and juicy fillings.

Also, make sure the beef is well-seared and not overly saucy — excess marinade can make the wrap soggy. Pat the beef dry with paper towels before searing if needed.

The garlic sauce can be made ahead and kept in the refrigerator for up to a week. It's also great on sandwiches, grilled meats, or as a dip for fries.

If you prefer a lighter version, mix the garlic sauce with a little yogurt or buttermilk. For extra heat, add a drizzle of hot sauce or sprinkle of chili flakes before rolling.

Variations

• Chicken Shawarma Wrap: Substitute the ribeye with boneless chicken thighs, sliced thinly. Marinate and cook the same way, but ensure the chicken reaches 165°F (74°C). The rest of the recipe stays the same.
• Spicy Harissa Wrap: Add 1-2 tablespoons of harissa paste to the garlic sauce for a spicy kick. You can also mix a little harissa into the marinade for extra heat.
• Vegetarian Wrap: Replace the beef with grilled halloumi or marinated portobello mushrooms. Cook them until charred, then assemble as directed. Omit the beef and adjust the cooking time.
• Crispy Falafel Wrap: Swap the beef for crispy falafel balls. Wrap them with the garlic sauce, fries, sumac onions, and tomatoes. Glaze and toast as directed for a crunchy, satisfying meal.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the garlic sauce separate if possible.

Freezer

Assembled but unglazed wraps can be frozen for up to 2 months. Thaw overnight in the fridge, then glaze and toast before serving.

Reheat

Reheat leftover wraps in a toaster oven at 350°F (175°C) for 5-7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the pita soggy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. The pita will soften, but you can re-crisp them in a skillet or oven. Keep the garlic sauce separate if possible to prevent sogginess. Reheat in a toaster oven at 350°F (175°C) for 5-7 minutes, or until heated through and crisp.

The beef can be marinated up to 24 hours in advance, making this a great option for meal prep. The sumac onions can also be prepared a day ahead and kept in the fridge.

The wraps can be assembled (without the final glaze and toast) and refrigerated for up to 4 hours before cooking. When ready to serve, brush with glaze and toast as directed.

Serving ideas

Serve the wraps immediately after toasting, while the exterior is crisp and the inside is hot. Cut them in half diagonally to show off the colorful layers. Offer extra garlic sauce on the side for dipping — the video shows a satisfying dunk. These wraps pair well with a simple salad or pickled vegetables.

For a complete meal, serve with a side of extra fries and a squeeze of fresh lemon. The bright acidity cuts through the richness.

If you like, add a sprinkle of fresh parsley or a pinch of sumac on top for extra color and flavor. These wraps are hearty enough for dinner, but can also be sliced into smaller pieces for appetizers.

Frequently asked questions

Recipe card

Crispy Beef Ribeye Shawarma Wrap with Pomegranate Glaze and Garlic Whip

Prep 30 minCook 15 minTotal 45 minServes 4

Ingredients

• 2 lb ribeye beef, thinly sliced
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp onion powder
• 2 tbsp fresh lemon juice
• 2 tbsp pomegranate molasses
• 2 tbsp olive oil
• 1 medium red onion, thinly sliced
• 1 tbsp sumac
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 cup garlic sauce (toum-style)
• 4 large pita breads
• 2 cups hot french fries
• 2 medium tomatoes, diced
• 1/4 cup pomegranate molasses

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, sesame

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

48 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.