Instant Pot Shawarma|Print

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.

Garlic

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

Hummus

1 cup, store bought

Tahini

¼ cup

Instant Pot Shawarma

Prep:

25 m

Cook:

1 h 30 m

Ready in:

1 h 55 m

Combine all the spices, olive oil, and red wine vinegar in a small bowl.
Add the beef roast and garlic. Turn the roast several times to make sure it’s well coated with the marinade.
Cover and let the ingredients marinate for 4 hours to overnight.
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.
Place the beef roast on a rimmed baking sheet or into a bowl and shred it using 2 forks.
Add a half of the reserved cooking liquid to the beef and season with salt and pepper.
Spread hummus on pita, top with beef, and add garnishes you like.