Beef Shawarma Wrap - Wild Garden

Beef Shawarma Wrap

June 24, 2016

  • Yields: 8 Servings


1 pouch of Wild Garden brand Shawarma Quick Marinade

3 lbs steak (ribeye, chuck roast…) sliced into 1” strips

3 large ripe tomatoes

2 medium red onions

2 1/2 cups torn fresh herbs (parsley, mint, cilantro…)

1 jar of Wild Garden brand Hummus, any flavor (optional)

Flat bread of your choice


1In a mixing bowl, thoroughly coat strips of meat with marinade. Set aside for 15 minutes, or until meat comes to room temperature.

2While meat is marinating, cut tomatoes into wedges, and coarsely dice onions

3Cook meat by either broiling in the oven, sautéing in a skillet, or searing on the grill. Cook meat until the internal temperature reaches 145°F

4For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.


1Layer flat bread 2 tablespoons of hummus (optional). Next pile on 6-8 oz of meat, 3 tomato wedges, good sprinkle of diced onion, and about 1/3 cup of the fresh herbs. Roll up your wrap, cut in half, and secure each with a toothpick. Enjoy!!

The finer you chop the vegetables, the better. See additional tips above.
To serve a smaller crowd, simply cut the recipe in half.
You can keep tabouli refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover tabouli.