# Components:
→ Beef Marinade
01 - 1.1 pounds beef sirloin or flank steak, cut into thin strips
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon ground cumin
05 - 1 teaspoon ground coriander
06 - 1 teaspoon ground paprika
07 - 1/2 teaspoon ground turmeric
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon cayenne pepper, optional
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - Juice of 1 lemon
→ Creamy Yogurt Sauce
13 - 3/4 cup plain Greek yogurt
14 - 1 tablespoon tahini
15 - 1 garlic clove, finely minced
16 - Juice of 1/2 lemon
17 - 1 tablespoon fresh parsley, chopped
18 - 1/4 teaspoon salt
19 - Freshly ground black pepper, to taste
→ Wrap Assembly
20 - 4 large flatbreads, such as pita, lavash, or large tortillas
21 - 1 small red onion, thinly sliced
22 - 1 large tomato, sliced
23 - 1/2 cucumber, sliced into thin strips
24 - 1 cup shredded lettuce
25 - Fresh mint or parsley leaves, optional
# Directions:
01 - Combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice in a large bowl. Add the beef strips and mix until evenly coated. Allow to marinate for at least 20 minutes or up to 2 hours for optimal flavor infusion.
02 - In a separate bowl, blend Greek yogurt, tahini, minced garlic, fresh lemon juice, chopped parsley, salt, and black pepper until smooth. Adjust seasoning as required and refrigerate until needed.
03 - Heat a large skillet or grill pan over medium-high heat. Sear the marinated beef strips in batches for 4 to 6 minutes, stirring frequently, until nicely browned and fully cooked. Transfer to a plate and keep warm.
04 - Soften flatbreads by warming them in a dry skillet for a few seconds or microwaving briefly until flexible.
05 - Spread an ample amount of creamy yogurt sauce onto each warm flatbread, layer with cooked beef, sliced red onion, tomato, cucumber, shredded lettuce, and fresh herbs if desired.
06 - Wrap tightly and serve immediately, accompanied by extra creamy yogurt sauce if desired.
