Beef Shawarma Wraps (Homemade)

Ingredients

For the Beef Marinade

• 2 lbs (900 g) beef sirloin or flank steak, thinly sliced
• 1 tsp smoked paprika
• 1 tsp allspice
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground coriander
• Salt, to taste
• 2 tbsp apple cider vinegar
• 3 tbsp plain yogurt
• 1 medium onion, blended
• 1 tbsp pomegranate molasses
• 3 tbsp olive oil
• Juice of 1 lemon

Bread Glaze

• 3 tbsp red pepper paste
• 1 tbsp tomato paste
• 3 tbsp olive oil (or vegetable oil)
• ½ cup water
• 1 tbsp pomegranate molasses
• Pinch of sugar
• Salt, to taste
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp sumac

Sumac Onion Salad

• 2 large white onions, thinly sliced
• ½ cup chopped parsley
• 1 tbsp sumac
• Salt, to taste
• 1 tbsp pomegranate molasses
• 1 tbsp olive oil

Tahini Sauce

• ½ cup tahini
• ¾ cup cold water
• 2 garlic cloves, minced
• Juice of 2 lemons
• Salt, to taste

For Serving

• Arabic pita bread or lavash
• Sliced tomatoes
• Pickles
• French fries (optional)

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Instructions

1. Combine all the marinade ingredients in a large bowl.
2. Add the sliced beef, mix well, cover, and refrigerate for at least 4 hours (overnight is best).
3. Cook the beef in a hot skillet over medium-high heat until browned and fully cooked.
4. Mix all the bread glaze ingredients until smooth.
5. Toss together the onions, parsley, sumac, pomegranate molasses, olive oil, and salt.
6. Whisk the tahini sauce ingredients until smooth, adding more water if needed.
7. Spread the beef onto the pita, add tomatoes, onion salad, pickles, and drizzle generously with tahini sauce.
8. Roll tightly into a wrap.
9. Brush the outside with the bread glaze and grill or toast until golden with crisp grill marks.
10. Slice and serve hot with fries or extra tahini sauce.