Shawarma chuck roast wrap
Shawarma chuck roast wrap from Saudi Arabia. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 10 hr
- Total
- 10 hr 30 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Shawarma chuck roast wrap is listed as beef from Saudi Arabia. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Chuck Roast1 kg
- Beef237 ml
- Lemon44 ml
- Cumin15 ml
- Paprika9.9 ml
- Salt4.9 ml
- Ginger4.9 ml
- Turmeric4.9 ml
- Cayenne Pepper2½ ml
- Ground Cinnamon2½ ml
- Coriander2½ ml
- Ground Clove1.2 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
In a dutch oven or slow cooker, add all the spices, beef broth and lemon juice. Stir to combine..
Step 2
Add the beef and turn to coat, spoon some sauce over the top. Cover and cook on low for 8-10 hours.
600 minStep 3
After cooking, remove beef and use two forks to shred. Discard any excess fat.
Step 4
Skim fat off of the top of the liquid remaining. Mix shredded beef into sauce.
Step 5
Keep warm until you are ready to serve. Build wrap by spreading garlic sauce on the pita.
Step 6
Top with beef and add garnishes to your liking. Fold it burrito style.
Step 7
Heat a grill pan and grill the wrap.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
beef → tofu
Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation.
lemon → lime
Same acidity, different perfume. Taste before you repeat the squeeze.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Shawarma chuck roast wrap take?
10 hr 30 min all in — 30 min prep, 10 hr cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Gluten-free, Dairy-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Dutch oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
beef → tofu. Marinated tofu or mushrooms can take the savoury role. Label the plate as a vegetarian adaptation. lemon → lime. Same acidity, different perfume. Taste before you repeat the squeeze.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.