Mediterranean Beef Shawarma Chuck Roast

Ingredients

• 2 lb Chuck roast
• Salt (To taste; for seasoning the beef and vegetables)
• Black pepper (To taste; for seasoning the beef and vegetables)
• 1 tbsp Smoked paprika
• 1 tbsp Garlic powder
• 1 tbsp Aleppo pepper (Plus more for topping)
• 1 tbsp Thyme (Or oregano)
• 0.5 tbsp Ground cumin
• 0.5 tsp Ground cinnamon
• 6 Garlic cloves (For the braise)
• 24 oz Bone broth
• 1 Eggplant (Medium; cut into pieces)
• 1 Red onion (Cut into pieces; quantity otherwise unspecified)
• 1 Red bell pepper (Cut into pieces; quantity otherwise unspecified)
• 15 oz Chickpeas (One can; drained and rinsed)
• 0.5 cup Plain Greek yogurt
• 2 tbsp Tahini
• 0.5 Lemon juice (Juice of half a lemon, for the sauce; additional lemon juice for serving)
• 1 Garlic clove (Finely grated for the sauce)
• Salt (Pinch, for the sauce)
• 1 tbsp Water (Use 1–2 tbsp, adding until the sauce is creamy and drizzleable)
• Fresh parsley (For topping; amount unspecified)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Set out an oven-safe dish with a lid and place the chuck roast at the bottom.

2. 2

   Season both sides of the roast generously with salt, black pepper, smoked paprika, garlic powder, Aleppo pepper, thyme (or oregano), ground cumin, and cinnamon.

3. 3

   Add the six garlic cloves to the dish. Pour in the bone broth, cover the dish, and bake at 350°F (175°C) for 3 hours.

4. 4

   While the beef cooks, cut the eggplant, red onion, and red bell pepper into pieces. Drain and rinse the chickpeas.

5. 5

   Remove the dish from the oven. Shred the beef in the dish using two forks.

6. 6

   Add the cut vegetables and chickpeas to the shredded beef. Mix well.

7. 7

   Cover the dish and return it to the oven. Increase the oven temperature to 400°F (200°C) and bake for 40 minutes.

8. 8

   Remove the lid and bake for another 10–15 minutes, until the vegetables are tender and the dish has some color.

9. 9

   For the sauce, mix the Greek yogurt, tahini, juice of half a lemon, finely grated garlic clove, and a pinch of salt.

10. 10

    Add 1–2 tablespoons of water to the sauce, a little at a time, until creamy and easy to drizzle.

11. 11

    Top the beef and vegetables with fresh parsley, the garlicky tahini yogurt sauce, Aleppo pepper, and lemon juice.

Notes

The post describes the vegetables as one medium eggplant, red onion, and red bell pepper but gives no quantities for the onion or pepper. It also calls for additional Aleppo pepper, parsley, and lemon juice as toppings without specifying amounts.

Nutrition per serving

• dinner
• main course
• high-protein
• Mediterranean-inspired
• oven-baked
• one-dish
• gluten-free