Shawarma chuck roast wrap
Slow-cooked chuck roast transforms into tender shawarma meat, seasoned with the warm spice profile that defines Saudi Arabian street food. The technique of braising tough meat cuts until they shred easily is central to shawarma preparation, and this version delivers that characteristic flavor without a vertical spit. Ground ginger and turmeric join cumin and paprika to create depth that develops as the roast braises, making this accessible for home cooks while respecting the spice balance of the original.
Instructions
1 In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice.
Stir to combine.. 2 Add the beef and turn to coat, spoon some sauce over the top. 3 Cover and cook on low for 8-10 hours. 4 After cooking, remove beef and use two forks to shred.
Discard any excess fat. 5 Skim fat off of the top of the liquid remaining. 6 Mix shredded beef into sauce.
Keep warm until you are ready to serve. 7 Build wrap by spreading garlic sauce on the pita.
Top with beef and add garnishes to your liking. 8 Fold it burrito style. 9 Heat a grill pan and grill the wrap..
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