🎼 Perfect partnerSlow Cooker Butter Chicken
🍛 ⏱️ 5h 10m
Oven + stovetop — no fighting over heatShares 10 ingredients (garlic, powder, tomato)
👨🍳 Instructions
✨ Meez Magic · 9 steps → 19 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Finely grate or mince the yellow onion and squeeze out excess liquid
2
Slice the red onions thinly, and dice the tomatoes
3
In a bowl, combine the ground beef, onion, Greek yogurt, garlic, spices, parsley, and salt, and mix well
4
Cover and refrigerate the beef mixture for at least 2 hours or overnight
5
Whisk together all the garlic sauce ingredients until smooth
6
Refrigerate the garlic sauce until ready to use
7
Toss the sliced red onions with lemon juice, olive oil, sumac, parsley, and salt
8
Let the onion mixture sit
9
Spread a portion of the beef mixture between two sheets of parchment paper and roll into a thin layer (about 1/8 inch thick)
10
Trim the beef layer to fit your skillet
11
Heat a lightly oiled skillet over medium-high heat
12
Remove the top parchment, place the beef into the skillet, then peel away the remaining parchment
13
Cook the beef until browned and cooked through
14
Slice the cooked beef into strips
15
Return the sliced beef to the skillet to crisp the edges
16
Spread garlic sauce over shawarma bread, then top with the beef, tomatoes, sumac onions, pickled cucumbers, and French fries
17
Roll the wraps tightly
18
Lightly brush the wraps with oil and toast in a skillet until golden and crispy
19
Serve immediately with extra garlic sauce and pickles
🎉
You're all done!
Enjoy your crispy beef shawarma — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather Shawarma Meat IngredientsMise en place makes cooking easier
- Watch out · Grate the OnionSqueeze well to avoid soggy meat
- Slice Onions & TomatoesThin slices pickle and soften faster
- Watch out · Mix Beef MixtureMix just until combined, don't overwork
- Chill the BeefOvernight chilling deepens the flavor
- Gather Sauce IngredientsSet up small bowls for easy mixing
- Whisk Garlic SauceWhisk until no lumps remain
- Chill the SauceFlavors meld more as it chills
Swaps, storing and making ahead
Good to know
Swaps
- No Greek yogurt? Use an equal amount of sour cream in the beef mixture.
- No sumac? Use a little extra lemon juice for the onions to add a similar tang.
Storing it
Keep the cooked beef, garlic sauce and sumac onions in separate airtight containers in the fridge for 3–4 days. Reheat the beef in a hot skillet until steaming hot; wrapped shawarma doesn't freeze well.
Making it ahead
The beef mixture can be mixed and refrigerated up to overnight before cooking, and the garlic sauce and sumac onions can be made up to a day ahead and kept chilled.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
