Crispy Beef Shawarma

Finely grate or mince the yellow onion and squeeze out excess liquid

Slice the red onions thinly, and dice the tomatoes

In a bowl, combine the ground beef, onion, Greek yogurt, garlic, spices, parsley, and salt, and mix well

Cover and refrigerate the beef mixture for at least 2 hours or overnight

Whisk together all the garlic sauce ingredients until smooth

Refrigerate the garlic sauce until ready to use

Toss the sliced red onions with lemon juice, olive oil, sumac, parsley, and salt

Let the onion mixture sit

Spread a portion of the beef mixture between two sheets of parchment paper and roll into a thin layer (about 1/8 inch thick)

Trim the beef layer to fit your skillet

Heat a lightly oiled skillet over medium-high heat

Remove the top parchment, place the beef into the skillet, then peel away the remaining parchment

Cook the beef until browned and cooked through

Slice the cooked beef into strips

Return the sliced beef to the skillet to crisp the edges

Spread garlic sauce over shawarma bread, then top with the beef, tomatoes, sumac onions, pickled cucumbers, and French fries

Roll the wraps tightly

Lightly brush the wraps with oil and toast in a skillet until golden and crispy

Serve immediately with extra garlic sauce and pickles