Wednesday, July 3, 2013

Slow Cooker Beef Schwarma from Eat at Home

Beef Schwarma in the slow cooker.
Beef Schwarma is cooked with midddle eastern flavors in the slow cooker and then served in pita bread.  (Photo from Eat at Home.)

At my favorite middle eastern restaurant in Salt Lake City, the two menu items I'm most likely to pick are either Beef Schwarma or Chicken Schwarma, so when I saw this recipe for Beef Schwarma in the Slow Cooker from Eat at Home, I bookmarked it immediately.  Boneless beef steak is cooked in a mixture of lemon, olive oil, and seasonings until it's tender and delicious, and then it's served inside pita bread with cucumber-yogurt sauce.  Sounds like a perfect Slow Cooker Summer Dinner to me; hope you enjoy!

Ingredients for this recipe:
Lemon juice, olive oil, salt, curry powder, ground red pepper, garlic, beef steak,  For serving: Greek yogurt, cucumber, pita bread.

I hope you enjoy trying this from-scratch slow cooker recipe! Use this link to get the recipe for Beef Schwarma in the Slow Cooker from Eat at Home.

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More Summer Dinner Ideas with Beef in the Slow Cooker:
Shredded Beef Tacos with Spicy Slaw and Avocado from Kalyn's Kitchen
Sweet and Smoky Beef from The Perfect Pantry
Korean Shredded Beef Tacos from A Year of Slow Cooking
Brisket Tacos with Green Sauce from Coconut and Lime
Shredded Beef for Tacos, Burritos, Nachos, or Tostadas from Elly Says Opa!

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4 comments:

Lydia (The Perfect Pantry) said...

Printing this recipe to try right away -- it's definitely my kind of thing, too. I'll probably serve it as a salad rather than in a pita.

Kalyn Denny said...

Lydia, the Beef Schwarma that I love so much at Mazza is served with a layer of hummus spread on a plate, topped by the shredded schwarma meat, which is topped with shredded lettuce, radishes, and turnip pickles. Glad you like it!

Judy said...

I made this tonight (on a hit, humid day when I was glad to stay out of the kitchen as much as possible). We all thought it was delicious - I will definitely make it again.

I added seasoning throughout, starting by lightly salting and peppering the meat (I used thinly sliced chuck, because I knew it would hold up to the hours of cooking). Since I think of schwarma as a Middle Eastern dish, I didn't use curry powder; instead, I used the Ana seasoning mix from La Boite a epice that has "sesame seeds, sumac, rose petals, and spices."

For the yogurt and cucumber dish, I added thinly sliced red onion, chopped dill, and chiffonaded mint leaves, as well as some lemon juice, salt, and pepper.

I served this with Boston lettuce (for warps) and smallish whole wheat tortilla wraps (which I thought were a little heavy for this dish).

Thanks for posting this, Kalyn! My family thanks you, too.

Judy

Kalyn Denny said...

Judy, sounds like you came up with a delicious version; glad you enjoyed it!

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