Beef Shawarma Food

BEEF SHAWARMA WRAP

Steps:

• To make the marinade, whisk the olive oil, vinegar, lemon juice, shawarma seasoning and garlic until well combined in a large bowl.
• Add steak strips to the bowl, sliced onions, and toss to fully coat the beef with the marinade. Let it sit in the fridge for 1-2 hours
• When ready to cook, transfer to a bottom-heavy saucepan and cook until beef is cooked though, about 8-10 minutes
• To make the tahini sauce, place all the ingredients except for the water, together in a food processor or bowl and blend until well combine. Slowly add the water to reach desired consistency.
• Assemble the beef shawarma with pita, tahini sauce and vegetables of choice.

INSTANT POT BEEF SHAWARMA

Steps:

• 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.

BEEF SHAWARMA RECIPE BY TASTY

Steps:

• Slice the flap steak into small, thin slices. Transfer into a bowl.
• Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
• Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
• Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.