MARINATE: whisk together garlic, shawarma seasoning, salt, white vinegar, and 1 tablespoon olive oil in a medium bowl until combined. Add the sliced steak and stir together. Marinate for 1-3 hours, remove from the refrigerator 45 minutes before cooking.

COOK: Heat the remaining tablespoon of oil in a large cast iron pan over medium-high heat. Add the meat and cook for 6-10 minutes, tossing as needed or until cooked through. Remove from heat.

WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a grill pan if desired before serving with French fries.

MARINATE: Make 5 small ‘x’ using a paring knife in the chuck roast. Insert the garlic cloves. In a bowl, combine seasoning, salt, 2 tablespoons vinegar, and 1 tablespoon oil in a bowl. Massage the paste over the meat on all sides. Cover and refrigerator for 8-24 hours.

COOK: Add the remaining tablespoon of oil in the instant pot on the sauté setting. Sear the meat on all sides; about 6-8 minutes. Add the beef broth and 2 tablespoons white vinegar to the pot. Cover and hit the ‘beef/stew’ setting for 65-70 minutes depending on the thickness of the meat. Allow the pressure to release naturally before venting.

SHRED: Shred the meat using two forks. Let the meat sit for 10 minutes in the juices if you don’t want to crisp it up. Otherwise, heat the broiler, spray a baking sheet with nonstick spray and spread the meat out on the sheet in a single layer. Drizzle with ¼ cup of cooking juices. Broil for 5-7 minutes, tossing with tongs around halfway. Just crisp up the beef a little.

WRAP IT UP: Add the prepared meat to warm Lebanese bread top with garlic or tahini sauce and load it up with your choice of veggies. Fold shawarma like a burrito and grill on a pan if desired before serving with French fries.