Grilled Beef Shawarma Wraps are a healthy twist on a Middle Eastern classic, featuring a recipe created by Pit Boss Kitchen. Traditional shawarma consists of spiced layers of beef and lamb grilled on a large rotating spit, then shaved off and served with various toppings. In this version, tender flank steak is generously coated in a flavorful dry rub and grilled to perfection. Serve the sliced flank steak in a warm pita, topped with fresh vegetables and a drizzle of creamy tahini for a delightful meal.
Ingredients
- 1 1/2 lb. flank steak
- Salt
- Pepper
- 2 tsp olive oil
- 2 garlic cloves, minced
- 1 1/2 tsp cumin
- 1 1/2 tsp coriander
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cloves, ground
- 1/2 tsp cayenne
- 1/2 tsp cinnamon
- Flatbread or pita
- Arugula
- Tomatoes, sliced
- Red onion, sliced
Directions
- First, create your dry rub: In a small mixing bowl, combine cumin, coriander, paprika, turmeric, cloves, cayenne, and cinnamon. Set aside.
- Use a meat mallet to tenderize the steak, then transfer to a glass baking dish and season with salt and pepper. Drizzle with olive oil, rub on minced garlic, and season with the homemade dry rub. Cover with plastic wrap and refrigerate overnight.
- Remove steak from the refrigerator 1 hour prior to grilling. Fire up your Pit Boss pellet grill and preheat to 450°F. If using a gas or charcoal grill, set it to medium-high heat.
- Grill the steak for 3 to 5 minutes per side, then remove from the grill and rest for 10 minutes. While the steak is grilling, warm pitas by placing on the upper rack of your grill.
- Remove the steak from the grill and slice it into thin pieces against the grain.
- Wrap in flatbread or pita, and top with arugula, tomatoes, onion, and a drizzle of tahini. Enjoy!
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