Slow Cooker Beef Shawarma Bowl (Edit recipe)

This slow cooker beef shawarma is a healthy spin on a popular Middle Eastern recipe. You can also make this low-carb, paleo, whole30 shawarma recipe in your Instant Pot. Shawarma is a Middle Eastern dish made of sliced meat stacked in a cone-like shape, and roasted on a slowly turning vertical spit. Shawarma can be made from beef, chicken, lamb, or turkey. Traditionally, thin slices of meat are shaved spit as the continuously rotates and cooks the meat. Technically real shawarma isn’t made in the slow cooker so this is more an ode-to shawarma because I love it so much.

10 minutes

3 hours

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	36 g
Carbohydrates:	5 g
Protein:	42 g
Cholesterol:	0 g
Sodium:	573 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Fit Slow Cooker Queen

View original recipe

Serves: 4

Ingredients

2 lb Beef Loin Sirloin Steak (Top Sirloin), sliced
1 Onion, small, sliced
3 cloves Garlic, minced
3 Tbsp distilled White Vinegar
3 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
2 tsp ground Allspice
1 tsp Salt
1 tsp ground Nutmeg
1 tsp Cardamom Seed, ground
1 tsp Garlic Powder
.5 tsp Black Pepper
.5 tsp Za'atar, (optional)
.25 tsp Ground Cinnamon
Parsley, fresh, chopped finely for garnish
1 Tbsp Extra Virgin Olive Oil, (for pressure cooker)
.5 cup Beef Broth, low-sodium (for pressure cooker)

Bowl Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slow Cooker

Add all the ingredients to the slow cooker. Stir to mix well.
Cook HIGH 2-3 or LOW 4-6.

Instant Pot

Turn on the IP and select Sauté. Once hot add oil to the pot.
Add beef and cook 3-5 minutes until browned. Remove beef from the pressure cooker.
Add onion and cook 5-7 minutes or until soft. Add beef back into the pressure cooker along with all the other ingredients. Stir to mix well.
Close lid and seal valve. Set high pressure, 9 minutes. Natural release pressure.

Notes

As with most of my recipes you can use your preferred cut of beef here. It’s already not a traditional shawarma anyway. I used beef sirloin; other suggestions include round or flank steak. I encourage you to use ingredients that you can find easily and that fit your budget. The key is to slice the beef into even strips.