Beef Shawarma Wrap

Makes 4 wraps

Ingredients:

For the Shawarma Beef:

• 1 lb beef (sirloin or flank steak), thinly sliced

• 4 tbsp Zesty Shawarma Marinade

• 1 ½ tbsp neutral beef tallow (for cooking)

• ½ tsp salt (if needed)

For the Sumac Onions:

• ½ red onion, thinly sliced

• 1 tsp sumac

• ½ tbsp lemon juice

• Pinch of salt

For the Sautéed Tomatoes:

• 1 large tomato, diced

• 1 tsp neutral beef tallow

• Pinch of salt and pepper

For the Wraps:

• 4 large lavash breads

• Pickles (sliced or whole)

• Fresh parsley, chopped

• Lemon Tahini Sauce (for drizzling)

• 1 tbsp neutral beef tallow (for sealing the wraps)

Directions:

• Marinate the Beef:

• In a bowl, combine the sliced beef with Beituti’s Zesty Shawarma Marinade. Toss to coat evenly.

• Cover and let it marinate for at least 30 minutes (or overnight for deeper flavor).

• Prepare the Sumac Onions:

• In a small bowl, mix sliced red onions with sumac, lemon juice, and salt. Let them sit for 10-15 minutes to soften and absorb the flavors.

• Sauté the Tomatoes:

• Heat 1 tsp beef tallow in a small pan over medium heat.

• Add the diced tomatoes, season with salt and pepper, and cook for 3-5 minutes until softened. Set aside.

• Cook the Beef:

• Heat 1 ½ tbsp beef tallow in a skillet or grill pan over medium-high heat.

• Add the marinated beef and cook for 5-7 minutes until browned and slightly crispy. Remove from heat.

• Assemble the Wraps:

• Warm the lavash slightly to make it pliable.

• Layer with sumac onions, sautéed tomatoes, chopped parsley, and pickles.

• Add the cooked beef on top.

• Drizzle generously with Beituti’s Lemon Tahini Sauce.

• Fold in the sides of the lavash, roll tightly, and press lightly to seal.

• Seal the Wraps in Beef Tallow:

• Heat 1 tbsp beef tallow in a clean pan over medium heat.

• Place the wraps seam-side down and press gently for 1-2 minutes until golden brown and sealed.

• Flip and toast the other side until crispy.

• Slice in half and serve warm.