Instant Pot Beef Shawarma
"Beef Shawarma made quicker."
- Ready In:
- 5hrs 40mins
- Ingredients:
- 20
- Yields:
-
8-10 sandwiches
ingredients
- 2 lbs boneless beef chuck roast, cut in half
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 head garlic, cut in half
- 10 pieces pita bread
- 3 plum tomatoes, sliced
- 1 small red onion, sliced
- 1 small cucumber, sliced
- 1⁄2 bunch flat leaf parsley, chopped
- 1 cup store bought hummus
- 1⁄4 cup tahini
directions
- In a large bowl combine all the spices with the olive oil and red wine vinegar. Add the chuck roast and garlic turning the beef multiple times to make sure it is fully coated. Cover and allow to marinate for at least 4 hours up to overnight.
- Place the chuck roast into the slow cooker along with 1 cup of water. Seal the lid on top of the Instant Pot. Set the cook time on Manual for 90 minutes on High. Allow the pressure to release for 10 minutes once the beef has cooked.
- Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about ½ cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste.
- Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.
Questions & Replies
-
It seems the directions were originally for slow cooker and tweaked to be an instant pot recipe.....giving me a HUGE question. Does the water go in the BOTTOM of the pressure cooker or will I need to add additional water for the steam? Is the water necessary for the sauce inside the meat pot? Need an answer ASAP as I'm making this in 4 hours!!! It's marinating now! -
Can you make this in a slow cooker?
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The instructions call for a whole head of garlic, which is made up of many cloves, to be cut in half. Both halves are to be added to the marinade. A couple of questions: 1. Instead of a halved whole head - not much surface area of the garlic - exposed, why not just smash a few cloves of garlic or rasp one or two cloves into the marinade? That is assuming that the head of garlic and the marinade is not put into the pressure cooker. 2. What is the reason the marinade is not put in the pot with the meat? Just curious. Thanks :-) -
I marinaded 4 lbs of beef and sauteed a small portion which came out too tough. I want to IP the remaining to help with the toughness. The beef is cut up into 2" strips. What you would recommend for IP cooking time?
Reviews
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Didn’t have a slow cooker so I used a cast iron pot in a low oven. Very tasty but instead of water I used bone broth. I’ll make it again for sure.
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This did absolutely nothing for me. The meat was bland/tasteless. Won’t be making again. -
Made this for dinner last night. I added the marinade in with the cooking liquid (I used low sodium beef stock) It was absolutely delicious, so tender and perfect with gluten free naan. I also made a greek yogurt feta sauce to go with it, yummmmmy!
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Excellent! I'll definitely make this again. I added the marinade to give more flavor and I'm so glad I did. The meat was tender and flavorful. Allow for the meat to shrink. I used a 1.5 pound roast and it only made 4 sandwiches. I will serve this over rice next time, for variation.
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We really enjoyed this. Thanks for posting it!
Tweaks
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The instructions state, "Place the chuck roast into the slow cooker". I think the author meant to say "Instant Pot" pressure cooker.
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A little less cloves. Shredded meat then added the left over juice on it because I like it moist
RECIPE SUBMITTED BY
Food.com
United States
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