Beef Shawarma Wrap

INGREDIENTS

Beef Shawarma

• 2 pounds flank steak cut into strips
• 1/4 cup olive oil
• 1/4 cup vinegar
• Juice one lemons plus zest
• 2 tablespoons Shawarma seasoning*
• 4 garlic cloves minced
• 1 onion sliced
• 3 bay leaves

Tahini Sauce

• ½ cup Tahini paste
• ⅓ cup lemon juice
• 2 garlic cloves crushed
• ½ teaspoon salt
• ¼ cup water

INSTRUCTIONS

• To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
• Add steak strips to the bowl, sliced onions, and bay leaves, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
• When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
• To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
• Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.