Lebanese Shawarma Wrap
Thin flatbread wrap filled with marinated and cooked meat, tahini sauce, and fresh vegetables. Warm, assembled-to-order sandwich with herbs and pickled onions.
Ingredients
Method
Combine minced garlic, lemon juice, olive oil, paprika, cumin, oregano, and sliced onion in a bowl.
Add thinly sliced meat to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours (or overnight for best flavor).
Heat a skillet or grill pan over medium-high heat. Working in batches to avoid crowding, cook the marinated meat until browned and cooked through, 8–12 minutes total. Transfer to a plate.
Dice tomato, slice cucumber and red onion, and chop fresh parsley. Chop pickled turnips or pickles if using.
Warm pita bread or tortillas. Spread 2 tbsp tahini sauce on each wrap.
Divide cooked meat among the wraps and top with tomato, cucumber, red onion, parsley, and pickled vegetables.
Fold or roll the wrap tightly, cut in half if desired, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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