Instant Pot Beef Shawarma Recipe

Name: Instant Pot Beef Shawarma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless beef chuck roast, cut in half; 2 tablespoons ground cumin; 1 tablespoon kosher salt; 1 teaspoon ground turmeric; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon cayenne; 1/4 cup olive oil; 3 tablespoons red wine vinegar; 1 head garlic, cut in half; 10 pieces pita bread; 3 plum tomatoes, sliced; 1 small red onion, sliced; 1 small cucumber, sliced; 1/2 bunch flat leaf parsley, chopped; 1 cup store bought hummus; 1/4 cup tahini

Servings: persons

2 lbs boneless beef chuck roast, cut in half
2 tablespoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground turmeric
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne
1/4 cup olive oil
3 tablespoons red wine vinegar
1 head garlic, cut in half
10 pieces pita bread
3 plum tomatoes, sliced
1 small red onion, sliced
1 small cucumber, sliced
1/2 bunch flat leaf parsley, chopped
1 cup store bought hummus
1/4 cup tahini

1
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.
2
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.
3
Remove the beef to a rimmed baking sheet or bowl and shred with two forks. Add about 1/2 cup of the reserved cooking liquid to the shredded beef. Season the beef with salt and pepper to taste.
4
Build sandwiches by spreading hummus on the pita. Top with beef and add garnishes to your liking.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs boneless beef chuck roast, cut in half, 2 tablespoons ground cumin, 1 tablespoon kosher salt, 1 teaspoon ground turmeric, and more.

Yes, Instant Pot Beef Shawarma falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Beef Shawarma

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions