Thinly slice the flank or sirloin beef against the grain, ensuring uniform strips for even cooking.

For easier slicing, freeze the beef for 15-20 minutes beforehand.

In a large bowl, combine olive oil, minced garlic, and ground spices including cumin, coriander, and paprika.

Add lemon juice, yogurt, and salt, whisking until smooth.

Add beef strips to the bowl, ensuring even coating with the marinade.

Cover with plastic wrap and refrigerate for at least 1 hour, up to 4 hours.

Heat a skillet or grill pan over medium-high heat and add a splash of olive oil.

Once hot, add beef in batches, cooking for 3-4 minutes per side until browned.

Slice fresh tomatoes and cucumbers, and chop lettuce.

Prepare pickled vegetables or a creamy sauce to drizzle over the wraps.

Warm pita or flatbreads in a dry skillet until pliable.

Layer cooked beef in the center, followed by vegetables and sauce.

Wrap the pita securely, folding in the sides, and serve.