Alright guys, this one you HAVE to try! It was better than I ever imagined and had everyone in the WIBW studio slappin’ their mamas! Ok, not really… but as you’ll see in the video below, it had Chris Fisher silenced. Flavorful shredded beef, creamy garlic sauce, and crispy vegetables on warm pita bread. Make it and tell me what you think!
Our lovely visitors from the Kansas FFA were eager to get their hands on some beef shawarmas as well! They’re working up an appetite preparing for their Annual State Convention on May 31st where over 2000 members will descend on Manhattan to attend workshops, celebrate the year’s achievements, and even feed the hungry! Find out more at www.ksffa.org! (Registration closes tomorrow!)
Pressure Cooker Shredded Beef Shawarmas
3 lb. chuck roast, trimmed if needed, cut into 3″ chunks
2 cups buttermilk
6 Tbs. Shawarma seasoning, recipe below, divided use
Oil, for searing beef
1 cup beef broth
1/4 cup red wine vinegar
Garlic Sauce, recipe below
Sliced red onion, halved grape tomatoes, shredded carrots, for garnish
Pita bread, warmed
Combine buttermilk with 2 Tbs. shawarma spice blend; pour over beef and let marinate for 12 hours. (If using a Vacu-Vin Instant Vacuum Meat Marinator, marinate under vacuum for 12 minutes.)
When ready to prepare meat for shawarmas, remove meat from marinade and toss marinade. Pat meat dry with paper towels, then dredge beef on all sides in remaining 4 Tbs. of spice blend.
Preheat a bit of oil in Electric Pressure Cooker pot set on sauté setting; when oil is hot, add seasoned chunks of beef and brown off on all sides, working in batches so you don’t over crowd the pot.
Remove any remaining oil in PC pot, then deglaze the pot with beef broth; add vinegar, stirring to combine. Return browned beef to PC pot and lock lid into place. Choose high setting for 40 minutes; when timer sounds, use a natural pressure release allowing all pressure to slowly and naturally remove itself from the PC.
Remove lid and use a slotted spoon to remove beef to a platter; use two forks to gently shred beef apart. Fill warm pitas with beef mixture, top with garlic sauce and veggies; eat voraciously.
**For added flavor, crisp up the shredded beef in a lightly oiled cast iron skillet over medium high heat; add a bit of the pan juices as desired.
1/2 cup plain Greek yogurt
1/2 cup sour cream
1 Tbs. tahini
Juice and zest of 1/2 a lime
4 cloves garlic, crushed
1 tsp. dried dill
Kosher salt and freshly ground pepper, to taste
Place all ingredients into the bowl of a food processor and process until smooth.
Shawarma Spice Blend
2 Tbs. black pepper
2 Tbs. ground allspice
2 Tbs. granulated garlic
1 Tbs. grind cloves
1 Tbs. ground cinnamon
1 Tbs. ground nutmeg
1 Tbs. ground cardamom
1 Tbs. kosher salt
2 tsp. chili powder
2 tsp. oregano leaves
Combine all ingredients in a small bowl.
**Disclaimer- This post contains affiliate links. The Vacu-Vin is available for purchase on Amazon.com, but the opinion is all mine! I love it and highly recommend it for home cooks who need to marinate in a jiffy!
Now You’re Cookin’,
**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, May 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”