Name: Meat Shawarma Wrap
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 4-6 servings
Ingredients: 1/4 cup plain whole-milk yogurt; 3 tablespoons soda water; 1 tablespoon tahini; 1 tablespoon white vinegar; 1 tablespoon hot pepper paste, optional; 2 1/2 teaspoons Lebanese seven-spice powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon ground mahaleb, optional; 1/4 teaspoon ground nutmeg; 1/2 onion finely chopped; 1 pound beef top round, thinly sliced (see Cook’s Note); 1 pound lamb leg, thinly sliced (see Cook’s Note); 1/2 cup tahini; 1/4 cup fresh lemon juice or (1/2 teaspoon lemon salt); 1/4 cup cold water, or more as needed; 1/2 teaspoon salt; 6 Markouk breads or large lavash breads; 1/2 cup chopped fresh parsley; 1/2 cup thinly sliced onion; 1/2 cup pickled turnips; 1/2 cup pickled cucumbers; 1 large tomato, thinly sliced, optional; 2 to 3 tablespoons pomegranate molasses; Pickles, for serving

Directions

For the shawarma: In a large bowl, combine the yogurt, soda water, tahini, vinegar, pepper paste if using, seven-spice, cinnamon, salt, black pepper, cardamom, cloves, mahaleb if using, and nutmeg. Stir until smooth. Add the onion and mix well. Add the beef and lamb and toss until evenly coated in the marinade. Cover and refrigerate for at least 8 hours or up to overnight.
Preheat the oven to 450 degrees F.
Spread the marinated meat in an even layer on a large sheet pan. Roast until browned and cooked through, 15 to 17 minutes. Broil until the edges are lightly charred and crisp, 2 to 4 minutes. (Alternatively, cook the meat in batches in a large cast-iron skillet using 3 spoons of vegetable oil over high heat until browned and slightly crisp around the edges.)
For the tahini sauce: Whisk together the tahini, lemon juice, cold water and salt in a medium bowl until smooth and creamy. Add additional water if needed.
For the assembly: Lay a Markouk bread flat. Spread tahini sauce over the bread. Add the parsley, onion, pickled turnips, pickled cucumbers, tomato and shawarma meat. Drizzle with the pomegranate molasses. Roll tightly, toast briefly, and slice into 1 1/2-inch pieces.

Cook’s Note

Freezing the meat 20 to 30 minutes helps slicing. Beef and lamb together give best flavor. Broiling adds crispy shawarma edges. Markouk can be replaced with lavash or tortillas.