Shawarma chuck roast wrap — beef chuck slow-cooked in warm shawarma spices until meltingly tender and shredded, then wrapped in pita with garlic sauce and griddled. Deeply savoury.
- 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
Video
Preparation
- In a Dutch oven or slow cooker, add all the spices, beef broth and lemon juice and stir to combine.
- Add the beef, turn to coat, and spoon some sauce over the top.
- Cover and cook on low for 8–10 hours.
- After cooking, remove the beef and shred with two forks, discarding any excess fat.
- Skim the fat off the top of the remaining liquid.
- Mix the shredded beef back into the sauce and keep warm until ready to serve.
- Build the wrap by spreading garlic sauce on the pita, topping with beef and your choice of garnishes.
- Fold it burrito-style.
- Heat a grill pan and grill the wrap.
