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:   [Read more…]

Greek Pita Sandwiches

Saturdays are my sandwich days. Usually I  have a hearty soup brewing all day. So I put together a delicious and easy sandwich for lunch. This recipe came about because I had some leftovers from a greek salad and frozen meatballs in the freezer. I thought hmm…that could work. And well, it worked. It was so good! [Read more…]

African Pulled Beef Sandwiches in the Slow Cooker with Yogurt-Mint Sauce

Part of my family is heading to Disney World in a couple weeks.  Because I’m in the group going, I can’t seem to stay away from the Disney stuff.  That means I’ve been avidly reading the Disney Food Blog.  Disney and food are two of my favorite things.

The other day, I ran across this review of a new sandwich found in Animal Kingdom.  I knew I had to try to create this!  Of course, I have no idea what it tastes like, other than the way it is described in the post.  Maybe I’ll get to sample the real deal while I’m there, so I can compare my version and Disney’s.

However, I have to say that the review was a great inspiration.  My version turned out full of flavor and tender.  My family loved it too.  And the fact that it uses the slow cooker is a bonus.  There’s just enough spice to make it interesting and give the meat a lot of flavor, yet it’s not burn-your-tongue hot.

Here’s what you’ll need to make these sandwiches:  [Read more…]

Chicken Broccoli Picnic Pita Pockets

My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.

I pulled the recipe from a 1999 Taste of Home magazine.

Here’s what you’ll need:

I didn’t measure any of the ingredients, but I’ll give you the actual recipe.

10 oz package of frozen broccoli florets

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese

1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)

1/4 cup mayonnaise

2 Tbs. mustard

salt and pepper

pita bread

4 bacon strips, cooked and crumbled (I never put this in)

Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.

We like to eat these with Sun Chips.

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