Crispy Beef Shawarma Wraps with Garlic Sauce Tips, FAQ & printable recipe

Tips for success

For extra crispy beef, you can pan-fry the sliced ribbons in a little oil for a minute or two after slicing. This step is optional but adds even more crunch.

If you prefer a spicier kick, add a pinch of cayenne pepper to the beef mixture or a drizzle of hot sauce when assembling.

To keep the wraps from becoming soggy, make sure the beef and fries are hot and dry. Pat the pickles dry with a paper towel before adding them.

If you’re making these ahead, store the components separately and assemble just before serving to maintain the crispy texture.

Variations

• Chicken Shawarma Wraps: Substitute ground chicken for the beef and add a teaspoon of turmeric to the spice mix. Cook until the chicken reaches 165°F (74°C). The rest of the recipe remains the same.
• Spicy Shawarma Wraps: Add 1-2 teaspoons of harissa paste or chili flakes to the beef mixture for a spicy kick. Drizzle with extra hot sauce when serving for an extra layer of heat.
• Vegetarian Shawarma Wraps: Replace the beef with grilled halloumi or a mixture of roasted vegetables like eggplant, zucchini, and bell peppers. Season with the same spices and follow the rest of the recipe.
• Low-Carb Shawarma Bowls: Skip the pita and serve the beef, garlic sauce, tomatoes, sumac onions, pickles, and fries over a bed of lettuce or cauliflower rice for a lighter option.

Storage and make-ahead

Fridge

Store leftover components in airtight containers in the refrigerator for up to 3 days. Keep the beef, sauces, and vegetables separate to maintain freshness.

Freezer

The cooked beef can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the beef in a skillet over medium heat until hot and crispy. Warm the pita breads in a dry skillet or microwave.

Store leftover beef, sauces, and vegetables separately in airtight containers in the refrigerator for up to 3 days.

The wraps are best enjoyed fresh, but you can reheat the beef in a skillet and assemble new wraps with fresh pita and toppings.

The seasoned beef mixture can be prepared a day in advance and kept refrigerated. The garlic sauce and sumac onions can also be made ahead. When ready to serve, cook the beef, warm the pita, and assemble the wraps.

Serving ideas

Serve the crispy beef shawarma wraps immediately after toasting, while they are still warm and crunchy.

They make a satisfying main dish for lunch or dinner, and are perfect for casual gatherings or game day. Pair with extra garlic sauce for dipping and a side of pickles or a simple salad.

These wraps are highly customizable—add your favorite hot sauce, fresh herbs, or even some shredded cabbage for extra crunch. They’re a fun and delicious way to bring the flavors of the Middle East to your table.

Frequently asked questions

Recipe card

Crispy Beef Shawarma Wraps with Garlic Sauce

Prep 30 minCook 25 minTotal 55 minServes 6

Ingredients

• 2 lb ground beef
• 1/2 cup grated onion
• 1/4 cup Greek yogurt
• 4 cloves garlic, minced
• 1 tsp ground allspice
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp sumac
• 1/4 cup fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 large pita breads
• 1 cup garlic sauce (toum)
• 2 tomatoes, sliced
• 1 cup sumac onions
• 1 cup dill pickles, sliced
• 2 cups crispy french fries

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

60 g

Fat

30 g

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