This beef shawarma bowl is a healthy spin on a popular Middle Eastern recipe. Make this shawarma recipe in your slow cooker or pressure cooker (Instant Pot).
Updated 2019 with Instant Pot instructions
To say I like shawarma is an understatement. There’s a really good Lebanese restaurant around the corner from my house and no joke, I order their chicken & beef shawarma at least once a week. Shawarma in general is one of my all-time favorite foods. I had shawarma 3 days in a row for dinner during my last to the Middle East. I’ve been thinking about this recipe pretty much since then.
What is Shawarma?
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.
What Type Of Beef To Use
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.
Other Middle Eastern recipes you might enjoy:
Serving Shawarma In A Bowl
No, this is not the normal way to eat shawarma. It’s the healthy way! Shawarma is usually served as a sandwich in a pita wrap or some sort of bread. For the garnish, while it differs depending on the Middle Eastern country, the garnish ingredients are cucumbers, tomatoes, and red onions with a tahini or garlic sauce. In certain countries it’s even common to add french fries to the shawarma sandwich. To keep this recipe low-carb, paleo, and whole30 I ate my beef shawarma in a bowl. My husband however went the traditional route with a pita sandwich.
How you serve this is up to you. I added cucumbers, tomatoes, red onion, and tahini sauce to my beef shawarma bowl.
Slow Cooker Beef Shawarma VIDEO:
- 2 lbs beef, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 3 tbsp white vinegar
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 tsp allspice
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cardamom
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp za’atar (optional)
- 1/4 tsp cinnamon
- Fresh parsley chopped finely for garnish
- 1 tbsp oil (for pressure cooker)
- 1/2 cup low-sodium beef broth (for pressure cooker)
- Red onion
- Tahini sauce
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
- 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.
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