A Weeknight Shawarma Miracle!
Let’s be honest, traditional shawarma is a culinary masterpiece, but it’s not exactly a quick weeknight meal. That’s where this recipe comes in to save the day! We’re capturing all the warm, aromatic spices and savory goodness of classic shawarma using a genius shortcut: lean ground beef and the magic of the Instant Pot. In just 10 minutes, you can have a mouth-watering, protein-packed meal on the table that tastes like it took hours to prepare. Get ready to transform your dinner routine with this incredibly simple and flavorful dish!
Ingredients
• 1 lbs / 450g Lean Ground Beef
• 1 cup / 150g Onions, thinly sliced
• 1 cup / 150g Red Bell Peppers, cut into ¼ inch slices
• 2 cups / 150g Cabbage, cut into ½ inch strips
• 1 tsp Dried Oregano
• ½ tsp Cinnamon
• ¼ tsp Ground Allspice
• ¼ tsp Cayenne Pepper
• ½ tsp Cumin
• ½ tsp Ground Coriander Seeds
• 1 tsp Salt
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add the ground beef and cook, breaking it into smaller chunks with a spoon, until lightly browned, about 2-3 minutes.
3. Add the sliced onions, bell peppers, cabbage, and all the spices (oregano, cinnamon, allspice, cayenne, cumin, coriander, and salt). Stir everything together until well combined.
4. Cancel the Sauté function. Place and lock the lid, ensuring the steam valve is set to ‘Sealing’. Manually set the cooking time to 2 minutes at High Pressure.
5. Once the timer beeps, let the pressure release naturally for 5 minutes. Afterward, carefully perform a quick release to vent the remaining steam.
6. Open the lid, give the shawarma a final stir, and serve immediately. It’s fantastic in pitas, over rice, or with a side of creamy tzatziki sauce.
Nutritional Information
• Nutrition Facts (per serving)
• Calories: 191
• Total Fats: 5g
• Net Carbs: 6g
• Proteins: 25g
• Fibers: 2g
Pro Tips
• for Perfect Shawarma
• For a deeper flavor, toast the dry spices in the pot for 30 seconds after browning the beef, just before adding the vegetables. The heat will make them incredibly fragrant.
• Don’t skip draining the grease after browning the beef. This step ensures your final dish is rich in flavor, not fat, and keeps the texture just right.
• This recipe is a fantastic base for a shawarma bowl. Serve the beef and veggie mixture over a bed of fluffy rice, quinoa, or fresh greens, and top with feta cheese, cucumbers, and a drizzle of tahini sauce.
• Make it a meal prep dream! The flavors get even better overnight. Store leftovers in an airtight container for up to 4 days for quick lunches or dinners.
FAQ
Q: Can I make this ground beef shawarma on the stovetop
A: Yes, this recipe can be adapted for the stovetop. After browning the ground beef and draining the fat, add the vegetables and spices. Sauté everything in a large skillet over medium-high heat for 5-7 minutes, or until the vegetables are tender-crisp.
Q: What are the best ways to serve this shawarma
A: This versatile shawarma is delicious served in warm pita bread, over a bed of rice or quinoa, or as a shawarma bowl with fresh greens, feta cheese, and a drizzle of tahini or tzatziki sauce.
Q: How long does this Instant Pot shawarma last in the fridge
A: This shawarma is perfect for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even better overnight.
Q: Can I use a different meat for this shawarma recipe
A: While this recipe is designed for lean ground beef, you could easily substitute it with ground chicken, turkey, or lamb. Just be sure to adjust cooking times as needed to ensure the meat is fully cooked.
