Crispy Beef Shawarma Wraps with Garlic Sauce Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Make the garlic sauce if using homemade, and prepare the sumac onions.

Slice the tomatoes and pickles. Ensure the french fries are cooked and kept warm. Have a large skillet ready for searing the beef and toasting the wraps.

Instructions

Phase 1: Season and Sear the Beef

1. 1Prepare the Beef Mixture
   In a large bowl, combine the ground beef, grated onion, Greek yogurt, minced garlic, allspice, paprika, cumin, sumac, parsley, salt, and black pepper. Use your hands to mix until the mixture is uniform and cohesive.
   Look for The mixture should be well blended and slightly sticky.
   Tip Chill the mixture for 15 minutes if it feels too soft.
2. 2Roll and Sear the Beef Sheet
   Place the beef mixture between two sheets of parchment paper and roll it into a 1/8-inch thick rectangle. Heat a large skillet over medium-high heat. Carefully transfer the beef sheet to the skillet and sear for 3-4 minutes per side until deeply browned and cooked through.
   Look for The beef sheet should be browned and firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a large spatula to flip the sheet carefully.
3. 3Slice into Shawarma Ribbons
   Transfer the cooked beef sheet to a cutting board and let it rest for 2-3 minutes. Slice it into thin ribbons, then cut the ribbons into bite-sized strips. Set aside.
   Look for The strips should be crispy on the edges and juicy inside.
   Tip Slice against the grain for maximum tenderness.

The beef mixture should be well combined and the sheet should be evenly thin.

After searing, the beef should be browned and crispy on the edges, with an internal temperature of 160°F (71°C). The ribbons should be flavorful and juicy.

Phase 2: Assemble the Wraps

4. 4Prepare the Garlic Sauce and Sumac Onions
   If not using store-bought garlic sauce, whisk together 1 cup of garlic sauce (toum) in a small bowl. For the sumac onions, toss thinly sliced red onions with sumac and a pinch of salt in a separate bowl. Set both aside.
   Look for The onions should be lightly coated and fragrant.
   Tip Let the onions sit for 10 minutes to mellow.
5. 5Warm the Pita Breads
   Warm the pita breads in a dry skillet over medium heat for about 30 seconds per side, or until pliable and lightly toasted. Keep them covered with a clean kitchen towel to stay warm.
   Look for The pita should be soft and pliable, not crispy.
   Tip Stack the warm pitas and cover with foil to keep warm.
6. 6Assemble the Wraps
   Lay a warm pita on a work surface. Spread a generous amount of garlic sauce over the center. Layer with the crispy beef strips, sliced tomatoes, sumac onions, pickles, and crispy french fries. Fold the sides over and roll tightly into a thick cylinder.
   Look for The wrap should be tightly rolled and full.
   Tip Don't overfill—leave room to roll.

The pita breads should be warm and pliable. Each wrap should be tightly rolled, with all the fillings evenly distributed. The garlic sauce should be spread generously to add creaminess and flavor.

Phase 3: Toast and Serve

7. 7Toast the Wraps Until Crispy
   Heat a clean skillet over medium-high heat. Place the assembled wraps seam-side down and toast for 2-3 minutes per side, until golden and crispy all over. Press gently with a spatula to ensure even browning.
   Look for The wraps should be golden brown and crisp to the touch.
   Tip Work in batches if needed to avoid overcrowding.
8. 8Slice and Serve
   Transfer the toasted wraps to a cutting board and let them rest for 1 minute. Slice each wrap diagonally into two halves, revealing the juicy filling. Serve immediately with extra garlic sauce on the side.
   Look for The slices should show the layered filling.
   Tip Use a sharp serrated knife for clean cuts.

The wraps should be golden brown and crisp on all sides. When sliced, the filling should be hot and the layers visible. The aroma of toasted pita and spiced beef should be irresistible.

Common mistakes

Avoid overmixing the beef mixture, as it can become tough. When rolling the beef sheet, keep it even in thickness to ensure even cooking.

Don’t overcrowd the skillet when searing the beef—work in batches if needed. When toasting the wraps, use medium-high heat and press gently to get an even golden crust without burning.

How to tell it’s done

The beef is fully cooked when it reaches an internal temperature of 160°F (71°C). The beef sheet should be deeply browned and firm to the touch.

The wraps are done when they are golden brown and crispy on both sides, and the filling is heated through. Slicing the wrap should reveal a colorful, steaming interior.

• Ground meat: 160°F (71°C) in the thickest part