Coat the beef thoroughly with the marinade, drizzle with olive oil, cover, and refrigerate for at least 12 hours.

Cook the beef either on a grill until charred and cooked through or roast in the oven until very tender.

Let the meat rest, then shred or thinly slice it.

Blend the tahini paste, garlic, lemon juice, and salt until smooth, adding water if needed for a pourable consistency.

Warm the pita bread and fill each with shawarma meat, tahini sauce, tomato slices, fries, pickles, and parsley.

Fold and roll the pita tightly into wraps.

Serve immediately while hot.