Spiced Instant Pot Beef Shawarma Wraps
Indulge in the vibrant flavors of the Middle East with these Spiced Instant Pot Beef Shawarma Wraps. This recipe features succulent beef chuck roast marinated in a blend of aromatic spices and slow-cooked to tender perfection in your Instant Pot. Serve the flavorful beef in warm pita bread, topped with fresh vegetables and a creamy hummus spread for a delightful culinary experience. Perfect for gatherings or meal prep, these wraps are a feast for the senses that you’ll love to share with friends and family.
10
Servings
350
Calories
20
Ingredients
Ingredients
boneless beef chuck roast
2 lbs (cut in half)
ground cumin
2 tablespoons
kosher salt
1 tablespoon
ground turmeric
1 teaspoon
ground allspice
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground black pepper
1/2 teaspoon
ground ginger
1/2 teaspoon
ground cloves
1/4 teaspoon
cayenne pepper
1/4 teaspoon
olive oil
1/4 cup
red wine vinegar
3 tablespoons
garlic
1 head (cut in half)
pita bread
10 pieces
plum tomatoes
3 (sliced)
red onion
1 small (sliced)
cucumber
1 small (sliced)
flat leaf parsley
1/2 bunch (chopped)
store bought hummus
1 cup
tahini
1/4 cup
Instructions
1
In a large mixing bowl, combine ground cumin, kosher salt, ground turmeric, ground allspice, ground cinnamon, ground black pepper, ground ginger, ground cloves, cayenne pepper, olive oil, and red wine vinegar to create a flavorful marinade.
2
Add the halved chuck roast and garlic to the marinade, ensuring that the beef is well-coated. Cover the bowl and let it marinate in the refrigerator for a minimum of 4 hours or overnight for maximum flavor.
3
Once marinated, place the beef and garlic in the Instant Pot and add 1 cup of water. Secure the lid and set to cook on Manual for 90 minutes on high pressure.
4
After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
5
Transfer the beef to a large rimmed baking sheet or bowl and shred using two forks. Mix in about 1/2 cup of the reserved cooking liquid to keep the beef moist and flavorful, then season with salt and pepper to taste.
6
To assemble, spread a generous layer of hummus on a piece of pita bread. Top with shredded beef and add your choice of sliced tomatoes, red onion, cucumber, and chopped parsley.
7
Drizzle with tahini if desired, wrap the pita, and enjoy your delicious Beef Shawarma Wraps!
Nutrition Information
20g
Fat
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of beef is best for Spiced Beef Shawarma?
A boneless beef chuck roast is ideal for this recipe because it becomes incredibly tender and succulent when cooked under pressure.
How long should I marinate the beef?
For the best flavor, marinate the beef for at least 4 hours, or ideally overnight in the refrigerator.
How long does it take to cook the beef in the Instant Pot?
The beef should be cooked on Manual high pressure for 90 minutes, followed by a 10-minute natural pressure release.
What are the primary spices used in the shawarma marinade?
The marinade features a blend of ground cumin, turmeric, allspice, cinnamon, black pepper, ginger, cloves, and cayenne pepper.
How many servings does this recipe yield?
This recipe is designed to make 10 servings, making it perfect for large families or meal prep.
What should I serve with the beef shawarma?
Serve the beef in warm pita bread with hummus, sliced tomatoes, red onion, cucumber, chopped parsley, and a drizzle of tahini.
How do I ensure the beef stays moist after shredding?
Mix about 1/2 cup of the reserved cooking liquid from the Instant Pot back into the shredded beef to keep it flavorful and moist.
Can I make this recipe gluten-free?
Yes, simply replace the pita bread with a gluten-free wrap or serve the beef and vegetables over a bed of rice or salad.
How many calories are in one serving of this beef shawarma?
Each serving contains approximately 350 calories.
Do I need to sear the beef before pressure cooking?
No, this recipe allows you to place the marinated beef directly into the Instant Pot with water for a hands-off cooking process.
Is this beef shawarma recipe spicy?
It is aromatic and flavorful; while it contains cayenne pepper, the heat level is generally mild to moderate depending on your preference.
What type of vinegar is used in the marinade?
Red wine vinegar is used to provide acidity and help tenderize the beef during the marination process.
Can I use a different type of meat?
While beef chuck roast is recommended, you can adapt the recipe for lamb or chicken, though cooking times in the Instant Pot will vary.
How do I prepare the garlic for this recipe?
You use one full head of garlic, cut in half, and add it directly to the marinade and the Instant Pot.
What is the purpose of the natural pressure release?
A 10-minute natural release allows the muscle fibers in the beef to relax, ensuring the meat stays tender and juicy.
Can I freeze the cooked shawarma beef?
Yes, the shredded beef freezes very well. Store it in an airtight container with some cooking liquid for up to 3 months.
What kind of hummus is recommended?
The recipe suggests using one cup of your favorite store-bought hummus for convenience, but homemade works great too.
Is there a lot of fat in this recipe?
Each serving contains approximately 20g of fat, much of which comes from the olive oil and the natural marbling of the chuck roast.
How much protein is in one beef shawarma wrap?
Each serving provides about 20g of protein.
How many carbohydrates are in a serving?
There are approximately 25g of carbohydrates per serving, primarily from the pita bread and hummus.
What is tahini?
Tahini is a creamy paste made from toasted ground sesame seeds, commonly used in Middle Eastern cuisine as a topping or sauce.
Do I need to add water to the Instant Pot?
Yes, you must add 1 cup of water to the Instant Pot to allow it to come to pressure and prevent the 'burn' notice.
Can I cook this on a shorter timer?
Beef chuck roast requires a long cook time of 90 minutes to ensure it is tender enough to shred easily with forks.
What vegetables provide the best crunch for these wraps?
Sliced cucumber and red onion provide a fresh, crisp texture that balances the savory, tender beef.
How do I shred the beef?
Once the beef is cooked and slightly cooled, use two forks to pull the meat apart into bite-sized shredded pieces.
Can I use white vinegar instead of red wine vinegar?
Red wine vinegar is preferred for flavor, but white vinegar or apple cider vinegar can be used in a pinch.
Is this recipe suitable for meal prep?
Absolutely! The beef stays delicious for several days when refrigerated and can be quickly reheated for easy lunches.
Should I warm the pita bread?
Yes, warming the pita bread makes it more pliable and enhances the overall dining experience.
How do I prepare the parsley?
Use about half a bunch of flat-leaf parsley and chop it finely to use as a fresh garnish.
What if I don't have an Instant Pot?
You can cook the beef in a slow cooker on low for 8-10 hours or in a heavy Dutch oven at 300°F (150°C) for 3-4 hours until tender.