How to cook Shawarma?

Take the beef chuck roast and using a small paring knife, made 4-5 small ‘x’ marks into the meat. Take the garlic cloves and insert one into each of the ‘x’ marks pushing them in as deep as it’ll go. Combine the shawarma seasoning, salt, 2 tablespoons of vinegar,  and 1 tablespoon of olive oil in a small bowl. Massage this paste onto the meat evenly on all sides. Cover and refrigerate for at least 8 hours and ideally for 24 hours. When you’re ready to cook, add the remaining tablespoon of oil to the instant pot on the sauté setting or in a regular pressure cooker. Sear the meat for about 6-8 minutes turning as required to brown all sides. Add the beef broth and the remaining 2 tablespoons of vinegar to the instant pot. Cover and hit the ‘beef/stew’ button and let cook for 60-65 minutes depending on the thickness of the meat. Allow the pressure to release naturally or turn to the ‘vent’ setting if you’re impatient like me. Shred the meat using two forks. If you don’t want to crisp up the outside, let the meat rest for 10 minutes in the juices. If you want it crisp, preheat the broiler and spray a baking sheet with nonstick spray. Add the shredded meat in a single layer to the baking sheet drizzle in 1/4 cup of the juices and place under the broiler for 5-7  minutes keeping an eye on it and tossing with tongs after 2-3 minutes. Add vegetables, tahini, and pita bread.

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