Beef Shwarma in the Slow Cooker

beef shwarma in the slow cooker


We loved this meal!  First, because it just tastes great.  It’s a bit of a change from the normal fare.  Tender beef cooked with mid-East flavors, stuffed in pocket bread.  I served it with cucumber-yogurt sauce instead of the more traditional tahini sauce.  Either way is delicious.

I also love that it cooks in the crockpot.  And leftovers can easily be reheated for lunch or for those nights when we are eating in shifts due to work and soccer practices.

I adapted the recipe from Chicken Shwarma.  Both are tasty, but I think I have a slight preference for this beef version.

Here’s what you’ll need to make it:  


Beef Shwarma in the Slow Cooker

Yield: 6-8 servings

Beef Shwarma in the Slow Cooker


  • 6 Tbs. lemon juice
  • 6 Tbs. olive oil
  • 1 tsp. salt
  • 2 tsp. curry powder
  • 2 dashes ground red pepper
  • 3 garlic cloves, crushed
  • 2.5 - 3 lbs. thin cut, boneless beef steak
  • 8 oz plain or Greek yogurt
  • 1 small cucumber, chopped
  • pita bread


  1. Stir lemon juice, olive oil, salt, curry, cayenne pepper and garlic together in a small bowl.
  2. Place meat in slow cooker.
  3. Pour mixture over the top and stir to combine with meat.
  4. Cook on high 5-6 hours or low 7-8 hours
  5. Combine yogurt and cucumber.
  6. Serve cooked meat in pita bread with cucumber-yogurt sauce.
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  1. I’m making this today, following along with the whole 30 plan. I fried the curry in the oil (this is standard in most curry recipes) and bumped it up a bit. Also I’m adding some sweet potatoes at the end as part of the meat weight. Will serve with the yogurt cucumber sauce with cilantro, feta, colored bell peppers, tomatoes and shredded lettuce.



  1. [...] loved this Beef Shwarma recipe, even more than the Chicken Shwarma.  Both are fantastic.  Both are easy [...]

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