Slow-Roasted Beef Shawarma Wraps with Garlic Tahini

1

Preheat your oven to 325°F (165°C).

2

In a small bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to form a spice paste.

3

Pat the chuck roast dry and rub the spice paste thoroughly over the entire surface of the meat.

4

Place the beef in a Dutch oven or a deep roasting pan and cover tightly with a lid or aluminum foil.

5

Roast in the oven for 3 to 3.5 hours, or until the meat is fork-tender and pulls apart easily.

6

While the beef is roasting, prepare the sauce by whisking the tahini paste and lemon juice together. Add cold water, one tablespoon at a time, until the sauce reaches a creamy, drizzle-able consistency. Season with salt.

7

Once the beef is done, remove it from the oven and let it rest for 10 minutes.

8

Shred the beef using two forks and toss it in the rendered pan juices to keep it moist.

9

Warm the pita breads in a dry skillet or in the oven for a few minutes until pliable.

10

Assemble the wraps by spreading a layer of tahini sauce on the pita, adding a generous portion of shredded beef, and topping with cucumbers, tomatoes, and pickled onions.

11

Roll the pita tightly around the filling and serve immediately.