Beef & Vegetable Shawarma

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 400 g beef sirloin or flank steak, sliced into thin strips
• 3 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp ground allspice
• 2 tbsp olive oil
• Salt & black pepper, to taste

For the wrap

• 4 large pita, laffa, or flour tortillas
• 1 cup shredded romaine lettuce
• 1 cup thinly sliced red cabbage (or mixed greens)
• 1 small cucumber, julienned
• 1 large tomato, thinly sliced
• 1/2 red onion, thinly sliced and soaked in ice water 10 min

Garlic-Yogurt Sauce

• 1/2 cup plain yogurt
• 1 tbsp tahini (or mayonnaise)
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Pinch of salt

Method

1. Marinate the beef
   • In a bowl whisk yogurt, lemon juice, cumin, coriander, paprika, allspice, BBQ tea seasoning, olive oil, salt and pepper.
   • Add beef strips, coat well, cover and refrigerate at least 2 hours (overnight for deeper flavor).
2. Cook the beef
   • Heat a grill pan or skillet over high heat.
   • Sear beef in batches 1–2 min per side until charred and just cooked through. Rest 2 min.
3. Make the sauce
   • Stir together all sauce ingredients until smooth. Thin with 1–2 tsp water if needed.
4. Assemble
   • Warm pita or tortillas briefly.
   • Spread a spoonful of garlic-yogurt sauce, layer lettuce, cabbage, cucumber, tomato and onion.
   • Top with hot beef strips, drizzle extra sauce, roll tightly and serve.

Chef’s Notes