Middle Eastern Inspired Pulled Beef Shawarma Wrap

This mini banquet is ideal to share with friends during the World Cup, elements of which can be prepared the day before the match!!  Feel free to switch any of the sides with items you currently have available in your store cupboard or fridge!!  Serves 4.


Pulled Beef
  • 2 Beef Short Ribs
  • 1 tsp Baharat Spice
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Sumac
  • 500ml beef stock
  • Half tsp Salt
  • Half tsp Cracked Black Pepper
  • 2 tbsp Vegetable Oil

Pickled Red Cabbage
  • Half Red Cabbage
  • 175ml Apple Cider Vinegar
  • 75ml Water
  • 60g Caster Sugar
  • 2 Cloves
  • 1 Star Anise
  • Pinch of Salt

Tahini Dressing
  • 2 tbsp Tahini
  • 4 tbsp Natural Yogurt
  • Juice from half a lemon
  • 1 tsp Turmeric
  • Small Handful of Chopped Mint

  • 1 tin chickpeas - drained
  • Juice from 1 lemon
  • 1 Small Garlic Clove
  • 1 tbsp Tahini
  • 50ml Extra Virgin Olive Oil
  • Sea Salt
  • Cracked Black Pepper

Cucumber and Tomato Salad
  • Half a Red Onion
  • Half a Cucumber
  • 150g Cherry or Baby Plum Tomatoes
  • 1 tbsp Extra Virgin Olive Oil
  • Small Handful of Chopped Coriander
  • Sea Salt
  • Cracked Black Pepper

To serve - 4 large wraps, 100g pomegranate seeds and chopped coriander.

Pulled Beef

  1. In a suitably sized bowl, add the vegetable oil and all the spices, and mix well to form a paste.
  2. Add the beef short ribs and massage the spice paste in to the beef.  Cover and refrigerate for at least an hour - or ideally overnight.
  3. Add a tbsp of vegetable oil to a suitably sized pan, and bring to a medium heat.
  4. Sear the ribs well on all sides, then cover with the beef stock.
  5. Bring to the boil, cover the pan and reduce the heat to a gentle simmer.
  6. Cook for 2-3 hours until tender.
  7. Remove the lid and cook for a further 30 - 40 minutes to reduce the liquid to a glaze.
  8. Remove meat from the bone and shred with a couple of forks.  Add the glaze a spoonful at a time to create the perfect texture.
Pickled Red Cabbage
  1. Thinly slice the red cabbage, removing the root.
  2. Place the remaining ingredients in a saucepan and bring to the boil.  Once the sugar has dissolved, remove from the heat and allow to cool.
  3. Place cabbage in the liquid and refrigerate for at least 24 hours.
Tahini Dressing
  1. Mix all the ingredients together in a bowl and place to one side until you're ready to build your wraps!
  1. Place 2 tbsp of the chickpeas to one side, and place all remaining ingredients in to a food processor.
  2. Blitz together and season with sea salt and cracked black pepper.  Add a little more olive oil if you wish to thin the hummus.
  3. With the reserved chickpeas, place on a small ovenable tray, drizzle with half a tsp of olive oil, and sprinkle with your favourite spice mix (harissa or ras el hanout work well!).
  4. Place in a pre-heated oven at 180c for 20 - 30 minutes until crunchy.  Use to top your finished wraps.
Cucumber and Tomato Salad
  1. Thinly slice the red onion, halve the tomatoes and place both in a bowl.
  2. Half the cucumber to remove the seeds, then slice thinly and add to the bowl with the red onion and tomato.
  3. Dress with the extra virgin olive oil and lightly season with sea salt and cracked black pepper.
  4. Add the finely chopped coriander and mix well

To build your Shawarma Wraps, spread the hummus across the wrap and in the centre top with the cucumber and tomato salad, pickled red cabbage and pulled beef.  Top with a drizzle of the tahini dressing, a sprinkle of chopped coriander and the pomegranate seeds.  Fold in the ends, roll and serve.

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