Instant Pot Beef Shawarma Food
EASY BEEF SHAWARMA
Delicious thin-cut beef strips (shawarma) with tahini sauce in a tortilla wrap.
Provided by Sarah Qennah
Categories Main Dish Recipes Sandwich Recipes Beef
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Add beef, shawarma seasoning, allspice, and 1/2 teaspoon salt; cook, turning occasionally, until beef is browned and tender, 3 to 5 minutes.
- Whisk tahini, yogurt, lemon juice, and 1/2 teaspoon salt together in a small bowl until creamy.
- Spread 1 to 2 tablespoons tahini sauce in the center of each tortilla. Divide beef slices, tomato slices, and onion slices evenly among tortillas. Roll up tortillas.
- Preheat a panini press according to manufacturer's instructions. Press rolled tortillas seam side-down until grill marks appear, about 2 minutes. Cut each tortilla into 4 to 5 pieces.
Nutrition Facts : Calories 637.3 calories, Carbohydrate 50.3 g, Cholesterol 61 mg, Fat 35.7 g, Fiber 6.7 g, Protein 31.2 g, SaturatedFat 8.4 g, Sodium 1122.3 mg, Sugar 5.4 g
INSTANT POT BEEF SHAWARMA
Make and share this Instant Pot Beef Shawarma recipe from Food.com.
Provided by Food.com
Categories Meat
Time 5h40m
Yield 8-10 sandwiches
Number Of Ingredients 20
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
Here's what you need: flap steak, olive oil, large lemons, allspice, coriander, paprika, cumin, salt, garlic powder, sumac, black pepper, turmeric, cinnamon
Provided by Hajar Larbah
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323 calories, Carbohydrate 4 grams, Fat 19 grams, Fiber 1 gram, Protein 32 grams, Sugar 0 grams
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