Spicy Lamb Shawarma Rice Bowl with Harissa Yogurt
80% authentic · North African / Middle Eastern Fusion
A creative twist on the shawarma rice bowl, featuring tender, spiced lamb and a kick of heat from harissa mixed into a cooling yogurt sauce, served with traditional accompaniments.
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Ingredients
- Lamb shoulder1.5 lbs
- Olive oil3 tbsp
- Cumin1.5 tsp
- Coriander1.5 tsp
- Cinnamon1/2 tsp
- Cayenne pepper1/4 tsp
- Garlic3 cloves, minced
- Couscous2 cups
- Vegetable broth2.5 cups
- Tomatoes1 cup, diced
- Cucumber1 cup, diced
- Fresh parsley1/2 cup, chopped
- Plain yogurt1 cup
- Harissa paste1-2 tbsp
- Lemon juice2 tbsp
- Toasted pine nuts1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice lamb shoulder thinly against the grain. In a bowl, toss lamb with 2 tbsp olive oil, cumin, coriander, cinnamon, cayenne pepper, minced garlic, salt, and pepper. Let marinate for at least 30 minutes.
- 2
Cook couscous: bring vegetable broth to a boil. Stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with a fork.
- 3
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add marinated lamb in batches and sear until browned and cooked through, about 5-7 minutes per batch. Do not overcrowd the pan.
- 4
Prepare harissa yogurt sauce: mix plain yogurt, harissa paste, lemon juice, salt, and pepper until well combined. Adjust harissa to your spice preference.
- 5
Assemble the bowls: spoon couscous into bowls. Top with seared lamb shawarma, diced tomatoes, diced cucumber, and chopped parsley.
- 6
Drizzle generously with harissa yogurt sauce and sprinkle with toasted pine nuts.
