Shawarma chuck roast wrap
Slow-braised spiced beef shredded into a wrap — shawarma's homestyle, oven-cooked cousin.
- Total
- 35 min
- Serves
- 4
A slow-cooked shawarma wrap with chuck roast: beef braised in stock with cumin, paprika, ginger, turmeric, cinnamon and clove until shreddably tender, then piled into bread. The slow braise lets the warm spices penetrate deep. It's a homestyle take on shawarma that trades the spit for the oven and loses nothing.
Ingredients
- 1kg Chuck Roast
- 1 cup Beef Stock
- 3 tablespoons Lemon Juice
- 1 tablespoon Ground Cumin
- 2 tsp Paprika
- 1 tsp Salt
- 1 tsp Ground Ginger
- 1 tsp Turmeric
- 1/2 teaspoon Cayenne Pepper
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Coriander
- 1/4 tsp Ground Clove
Instructions
- In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine..
- Add the beef and turn to coat, spoon some sauce over the top.
- Cover and cook on low for 8-10 hours.
- After cooking, remove beef and use two forks to shred. Discard any excess fat.
- Skim fat off of the top of the liquid remaining.
- Mix shredded beef into sauce. Keep warm until you are ready to serve.
- Build wrap by spreading garlic sauce on the pita. Top with beef and add garnishes to your liking.
- Fold it burrito style.
- Heat a grill pan and grill the wrap.
Nutrition (per serving)
- Calories
- 450
- Protein
- 40 g
- Fat
- 30 g
- Carbs
- 5 g
Adapted from cookpad.com. Rewritten and re-photographed by MealIdeas.
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