Beef Shawarma Sandwich
Tender, juicy beef cooked in a marinade of delicious spices gets wrapped up in a soft flatbread. Top it with crunchy vegetables, a couple of pickles and some zesty tahini dressing. Don't forget your napkin.
Servings: 6 to 8 sandwiches
Equipment
Ingredients
MARINADE
- 3 tablespoons shawarma spice rub
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 5 cloves garlic finely minced
MEAT
- 2 pounds chuck steak
- 3/4 cup beef broth
SANDWICH INGREDIENTS
- 6 Flatbread wraps
- tahini dressing
- 1 large red onion thinly sliced
- 3 large tomatoes thinly sliced
- 1 bunch flat leaf parsley chopped
- shredded lettuce
- sliced pickles
Instructions
MARINATE THE MEAT:
- Mix all the marinade ingredients together and place it in a large shallow dish like a 9 x 13 inch baking dish. Place the meat in the dish and turn it over so that both sides get thoroughly coated with the marinade.
- Cover the dish with plastic wrap and let it sit for several hours, preferably overnight.
COOK THE MEAT:
To Cook in the Instant Pot:
- If the chuck steak is too large for the Instant Pot then slice it in half so it fits easier.
- Set the instant pot to sauté and add some oil to the bottom of the pot. When the pot is hot, sear the meat for about 4 to 5 minutes on each side until nicely browned.
- Add the rest of the marinade liquid to the pot along with 1/2 cup beef broth.
- Lock the lid in place and cook on high pressure (manual setting) for 45 minutes.
- Release the steam and shred the meat.
- Drizzle the juices all over the shredded meat.
To Cook in the Oven:
- Pre-heat the oven to 350°F.
- Heat a large skillet over medium heat. Add some oil to the hot skillet and sear the meat for 4 to 5 minutes on each side until brown.
- Add the rest of the marinade liquid to the skillet with the meat along with 1/2 cup beef broth.
- Place a lid on the skillet or cover it with aluminum foil and place it in the oven. Roast for 3 hours.
- Remove the meat and shred it with a couple of forks then pour the juices over the shredded meat.
MAKE THE SANDWICH:
- Get the flatbread warm by placing them in a microwave for 30 to 45 seconds or by sticking them in a hot oven for 2 to 3 minutes.
- Pile the shredded meat on the flatbread toppings of your choice.
Video
Notes
- If you use the Instant Pot, it will only take 35 minutes to thoroughly cook the chuck steak but by letting it cook for 45 minutes, it will shred and break up easier for an ultimate shawarma sandwich.
- You can purchase shawarma spice mix at most grocery stores or make your own. We provided a link to our shawarma spice rub if you want to make your own.
- Use tahini dressing, not plain tahini. Tahini dressing has a lemon/garlic flavor that goes perfectly with this sandwich. We provided a link to a homemade tahini dressing or simply purchase some in the salad dressing section.
Nutrition
Serving: 1 | Calories: 582kcal | Carbohydrates: 42g | Protein: 39g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 596mg | Fiber: 3g | Sugar: 4g
