Large Beef Shawarma in Lavash

1. 1 Thin lavash flatbreadpack 250 g ≈ $2.50 75 g
2. 2 Ground beefpack 500 g ≈ $7.63 105 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 55 g
4. 4 Tomatoes≈ $4.67 per kg 55 g
5. 5 Cucumbers≈ $3.67 per kg 40 g
6. 6 Pickled cucumberspack 680 g ≈ $3.20 30 g
7. 7 Mayonnaise 20 g
8. 8 Ketchup 15 g
9. 9 Garlic≈ $10.00 per kg 3 g
10. 10 Sunflower oil 4 ml
11. 11 Salt 2 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Heat a skillet with oil, add the ground² beef, and cook for 8–10 minutes, breaking up clumps until the meat is fully browned.

2. Season with salt and black pepper, cook for another minute, then remove from heat.

3. Shred cabbage finely, slice tomato⁴ and cucumber⁵ into thick pieces, and cut pickles⁶ into thin¹ matchsticks.

4. Mix mayonnaise, ketchup, and minced garlic⁹ into a smooth sauce.

5. Lay out a lavash wrap, spread the sauce evenly, then layer with cabbage, fresh veggies, pickles⁶, and the warm beef.

6. Roll tightly into a wrap, folding the edges inward to seal.

7. Pan-fry in a dry skillet for 2–3 minutes per side until the lavash is golden and crispy.