Description
RIchly spiced, this Middle Eastern flavored Basmati rice and slow cooked beef with fresh cucumber salad is easy to make with very little hands on time.
Ingredients
Scale
For Slow Cooker Beef Shawarma
- 3 lbs beef chuck roast
- 3 teaspoons sea salt
- 1 tablespoon coriander
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teasoon turmeric
- 1/4 teaspoon black pepper
For Cucumber Salad
- 1 lb Persian cucumbers, peel on, chopped
- 1 large tomato, chopped
- 1/3 cup white onion, chopped
- 2 tablespoons each of chopped cilantro, parsley, and mint
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- Sea Salt to taste
For Rice
- 3 cups basmati rice, rinsed well (rinse until water is clear when poured over rice. This will keep the rice from sticking together!)
- 6 tablespoons butter
- 1 shallot, chopped
- 5 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 teaspoon coriander
- 4 1/2 cups water
- 2 1/2 teaspoons sea salt
Optional for serving:
- Hummus
- Naan
- Pickles
- Feta Cheese
Instructions
For beef:
- Mix the spices for the beef together and rub into beef. Let sit in fridge up to 24 hours or as long as you have time for.
- Heat two tablespoons oil in a skillet over medium high heat. Brown beef for two minutes on each side.
- Cook in slow cooker with 1 and 1/2 cup water over low heat for 8-10 hours.
- Shred beef before serving.
For Salad
- Combine all the ingredients and let sit in the fridge for 20 minutes before serving.
For rice
- Melt butter over medium heat in a large sauce pan. Add garlic, shallot and spices and let cook for 3 minutes.
- Add rice and stir constantly for 3 minutes.
- Add water and bring to a boil, turn to low, and cook with the lid on for 15-18 minutes.
To serve
- You can either serve as a bowl with the rice on the bottom,then meat and topped with the salad. OR you can serve them side by side with hot naan and more condiments.