Catching Up Over Beef Shawarma (or, How I Accidentally Created a New Family Favorite)

If you’ve ever needed a dinner you can basically abandon for hours—and still somehow look like you tried—you’re in the right place. The first time I made this basmati rice with slow cooker beef shawarma and that ridiculously simple cucumber salad, it was because I forgot (again) to thaw chicken and had beef stewing away in the freezer. Actually, it was a bit colder than I realized, so I had to practically chisel the meat out, but hey, it felt rustic. Anyway, the house ended up smelling so good that even my neighbor—who usually just waves from her porch—wanted to know what was cooking.

Also, tiny admission: I still call my mum halfway through to double-check the rice. Old habits die hard.

Why You’ll Love This (Yeah, Even If You Don’t Like Doing Dishes)

I make this when everything else feels too fancy or fiddly (honestly, if I’ve got a laundry pile that could topple over and crush a small animal, I turn to this). My family goes crazy for the beef—it’s got that deep, spiced warmth that makes your kitchen feel like an actual home. And, not to brag, but my little one once said the cucumber salad was “the best green stuff” he’s ever eaten. Which…take that as you will. The best part? You chuck nearly everything in the slow cooker and walk away; yes, you’ll have to slice some onions, but it’s good for the soul (or so I tell myself every time I burst into tears at the cutting board).

What You’ll Need (Plus a Few Cheeky Swaps)

For the Beef Shawarma:

800g beef chuck or stewing steak (lamb totally works too, or I’ve used chicken thighs when I needed to use them up—no judgement)
2 onions, sliced thin (Red onions make this a little sweeter; I use whatever’s on special)
4 cloves garlic, minced (my cousin once used garlic powder and honestly it was pretty tasty, so in a pinch…)
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp smoked paprika (or sweet, if you don’t like the smoke)
1 tsp cinnamon (but if you hate cinnamon—or ran out—I’ve skipped it with no complaints)
1/2 tsp cayenne (totally optional, I just like a bit of sass)
2 tsp salt (or to taste—my gran always insisted on Maldon, but I think any flakey stuff is fine)
1/2 tsp black pepper
Juice of 1 lemon
3 tbsp olive oil
1/2 cup water or beef broth (honestly, I sometimes just use whatever stock cube is rustling around in the cupboard)

For the Cucumber Salad:

1 large cucumber, diced (English cucumber if you want fewer seeds, but I often use whatever’s cheap)
2 tomatoes, diced
1/2 red onion, very finely sliced
2 tbsp fresh parsley or mint, chopped (sometimes I just throw both in because I can never decide—don’t stress)
Juice of half a lemon (add more if you’re feeling zesty)
2 tbsp olive oil
Pinch of salt and pepper

For the Basmati Rice:

2 cups basmati rice, rinsed thoroughly (as in 3-4 times until the water isn’t cloudy—or until you get bored of rinsing)
3 1/2 cups water (I know some folks swear by a 1:2 ratio, but I like mine a bit softer)
1 tsp salt
1 tbsp butter or oil (optional—I sometimes skip this if I’m in a hurry or already feeling buttery from the beef)

The How-To (With Real-Life Side Notes):

1. Start the Beef Shawarma:
-Toss the beef, onions, and garlic into your slow cooker (no need to be precious about layering, but I usually aim for beef on the bottom).
-Pile on all the spices, salt, and pepper. (This is where it looks very wrong, but trust me, it sorts itself out.)
-Drizzle in the lemon juice and olive oil, then pour in the water or broth.
-Give everything a good mix with your hands or a giant spoon (just, uh, wash hands first). Then, lid on and set to low for 7-8 hours or high for 3-4 hours.
-This is where I sneak a little taste after a few hours—even though I should let it be. It’s called quality control.

2. Cucumber Salad Time:
-Chop all the veg and throw them in a bowl. No need to fuss over perfect dices—life’s too short.
-Hit them with lemon juice, olive oil, salt, pepper, and herbs. Toss, taste, then toss again if you feel like it needs more lemon (I always do).
-You can make this ahead, but honestly, I think it’s best fresh—there’s just something about that crunch.

3. The Rice Saga:
-Rinse your basmati (I already ranted about the rinsing—just do your best).
-Add to a pot with water and salt, and bring to a boil. Give it a gentle stir—then cover with a tight lid, drop the heat to the lowest possible setting, and leave it alone for about 12 minutes. No peeking!
-Once done, fluff with a fork. Add that extra butter if you fancy. Sometimes I forget and it’s still delicious.

Things I Wish I Knew Sooner

Once, I used brown rice (it’s what I had!)—it worked, but took ages and tasted a bit earthy for my tastes, to be honest.
Broth does make the beef richer, but water works fine if you’re out.
The beef gets better after a night in the fridge—I try to make extra just for the leftovers, but good luck with that.

Variations I’ve Actually Tried (and One Fail)

Lamb: Major flavor boost. It’s a notch fancier but not snobbish.
Chicken thighs: So good, just cuts the cooking time by an hour or so.
Vegan experiment: Did jackfruit once; tasted decent but…eh, not my thing. (But if you want something plant-based, you could totally give it a whirl; let me know how it goes?)

Equipment Chit-Chat (And Going Without)

You need a slow cooker, obviously; but when mine died spectacularly (smoke, drama, the works), I once just used a heavy dutch oven in the oven at 150°C/300°F for about five hours—worked a treat, though don’t forget to check on it mid-way through or you might find a surprise crust on the bottom.

Basmati Rice with Slow Cooker Beef Shawarma and Cucumber Salad

How to Store the Leftovers (If There Are Any)

Pop the beef, rice, and salad into separate airtight containers. It’ll last about 3 days in the fridge (though honestly, in my house it never lasts more than a day—someone’s always raiding for a midnight feast). You can freeze the beef for a couple of months; rice gets a bit dry but still handy for packed lunches.

Bringing It to the Table—How I Serve This

Family-style all the way. I just pile everything in big bowls, plop it on the table, and let everyone build their own plates. Someone, usually my partner, always sneaks in a dollop of Greek yogurt or garlic sauce on the side—I recommend it! Oh, and if you have some warm flatbread handy, bring it out. Sop up everything with it. Feels wrong, but tastes so right.

Things I’ve Learned (The Hard Way)

Don’t rush the slow cooking—tried cranking up the heat once because I was late, ended up with chewy, grumpy beef. Never again.
Cut the onions thin; if they’re chunky, they stay kind of crunchy, which isn’t ideal. Unless you like extra texture, I guess.
Taste and add more salt near the end if you need to—sometimes the slow cooker dilutes flavors a bit more than I expect.

Got Questions? I’ve Heard a Few…

Can I use a pressure cooker or Instant Pot?
Yep, you can. It’ll take about 35 minutes on high pressure, but honestly, I still prefer the slow cooker because the flavor is just…deeper, somehow. But don’t let that stop you!

What’s the best cut for the beef?
Chuck or brisket are my go-tos—something with enough fat to stay juicy. But I’ve used stew beef in a pinch (when it’s on offer—love a bargain) and it still worked alright.

Do I have to peel the cucumber for the salad?
Nah. Sometimes I just give it a quick wash and dice away. Skin’s got all the crunch, right?

Can I double this for a party?
Oh, for sure; just make sure your slow cooker’s not bursting at the seams. Might want to add a splash more water if it’s really jam-packed.

If you want some more slow cooker inspo, I like browsing Serious Eats’ recipes (they really know their stuff). Or if you want to get nerdy about rice, check out Bon Appetit’s rice guide.

Anyway, if you give this a try, let me know how yours turns out—or if you figured out a hack to skip chopping onions, send it my way! (Still holding out hope for that one.)

Basmati Rice with Slow Cooker Beef Shawarma and Cucumber Salad