Saudi Arabian·non-vegetarian·medium

Shawarma chuck roast wrap

Name: Shawarma chuck roast wrap
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Saudi Arabian
Ingredients: 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

Alright folks, today I'm gonna show you how to make a mouthwatering Shawarma Chuck Roast Wrap. Trust me, it's gonna be a flavor explosion in your mouth! So, start by putting all the spices, beef broth, and lemon juice in a dutch oven or slow cooker. Mix it all up real good. Oh, and here's a tip from yours truly: if you're feeling fancy, try adding a dash of honey to the marinade for a touch of sweetness. It's a game changer, I promise. Now, let me tell you about the time I accidentally mistook cayenne pepper for paprika in this recipe. Let's just say, it was a spicy surprise for everyone at the dinner table! Always double-check your spices, folks. Once your chuck roast is nice and marinated, cook it until it's tender and juicy. Then, simply wrap it in some warm bread and enjoy the deliciousness. Get ready to savor the exotic flavors of shawarma with this wrap. And remember, don't be afraid to get a little creative in the kitchen - that's where the magic happens!

140 min(prep 20 + cook 120)

4 servings

450 kcal

4.8

Ingredients

Chuck Roast1kg
Beef Stock1 cup
Lemon Juice3 tablespoons
Ground Cumin1 tablespoon
Paprika2 tsp
Salt1 tsp
Ground Ginger1 tsp
Turmeric1 tsp
Cayenne Pepper1/2 teaspoon
Ground Cinnamon1/2 teaspoon
Ground Coriander1/2 teaspoon
Ground Clove1/4 tsp

Nutrition

450 kcalper serving

Protein35g37%

Carbs40g42%

Fat15g16%

Fiber3g3%

Sugar2g2%

Directions

1
1
2
In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine..
3
2
4
Add the beef and turn to coat, spoon some sauce over the top.
5
3
6
Cover and cook on low for 8-10 hours.
7
4
8
After cooking, remove beef and use two forks to shred. Discard any excess fat.
9
5
10
Skim fat off of the top of the liquid remaining.

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