Ingredients

Instructions

1. 1

   Slice the chuck roast as thinly as possible against the grain. Freezing the meat for 15 minutes beforehand can make slicing easier.

2. 2

   In a large bowl, combine 2 tablespoons of olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, minced garlic, salt, and pepper.

3. 3

   Add the sliced beef to the bowl and toss thoroughly to coat every piece with the spice mixture.

4. 4

   In a small bowl, whisk together the tahini paste, lemon juice, and 3-4 tablespoons of warm water until smooth and creamy. Season with salt.

5. 5

   Heat the remaining 1 tablespoon of olive oil in a large skillet (preferably cast iron) over high heat.

6. 6

   Add the beef to the skillet in a single layer (do this in batches if necessary) and sear for 3-4 minutes until browned and crispy on the edges.

7. 7

   Warm the pita breads in a pan or microwave for 30 seconds.

8. 8

   Assemble the wraps by spreading tahini sauce on the pita, topping with the seared beef, tomatoes, cucumbers, and red onion.