Servings: 8
Beef chuck roast
2 lbs., boneless, cut in half
Ground cumin
2 tbsp.
Kosher salt
1 tbsp.
Ground turmeric
1 tsp.
Ground allspice
½ tsp.
Ground cinnamon
½ tsp.
Ground black pepper
½ tsp.
Ground ginger
½ tsp.
Ground cloves
¼ tsp.
Cayenne pepper
¼ tsp.
Olive oil
¼ cup
Red wine vinegar
3 tbsp.
1 head, cut in half
Pita bread
10 pieces
Plum tomatoes
3, sliced
Red onion
1, small, sliced
Small cucumber
1, sliced
Flat leaf parsley
½ bunch, chopped
1 cup, store bought
¼ cup
Instant Pot Shawarma
25 m
1 h 30 m
Ready in:
1 h 55 m
  1. Combine all the spices, olive oil, and red wine vinegar in a small bowl.
  2. Add the beef roast and garlic. Turn the roast several times to make sure it’s well coated with the marinade.
  3. Cover and let the ingredients marinate for 4 hours to overnight.
  4. Add the chuck roast and 1 cup water to the slow cooker and seal the lid. Cook for 1 hour 30 minutes on high. Release the pressure for 10 minutes when the beef is ready.
  5. Place the beef roast on a rimmed baking sheet or into a bowl and shred it using 2 forks.
  6. Add a half of the reserved cooking liquid to the beef and season with salt and pepper.
  7. Spread hummus on pita, top with beef, and add garnishes you like.