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Shawarma Beef Bowls with Rice
60% authentic · Fusion
A deconstructed take on shawarma, served over fluffy rice with all the classic toppings and sauces. This bowl format is convenient and customizable.
Ingredients
- Beef chuck roast or sirloin1.5 lbs
- Yogurt1/2 cup
- Lemon juice2 tbsp
- Olive oil2 tbsp
- Garlic cloves, minced3
- Shawarma spice blend (cumin, coriander, paprika, turmeric, cardamom, cinnamon, cloves)2 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Basmati rice2 cups
- Water or broth4 cups
- Tahini1/2 cup
- Garlic sauce (toum)1/2 cup
- Tomatoes, diced1 cup
- Red onion, thinly sliced1/2 cup
- Fresh parsley, chopped1/4 cup
Steps
- 1
Slice the beef thinly against the grain. In a bowl, combine yogurt, lemon juice, olive oil, minced garlic, shawarma spice blend, salt, and pepper. Add beef and toss to coat. Marinate for at least 1 hour.
- 2
Cook the basmati rice according to package directions. Keep warm.
- 3
Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side, until browned and cooked through.
- 4
To assemble the bowls, place a generous portion of cooked rice at the bottom of each bowl.
- 5
Top the rice with the cooked shawarma beef. Arrange diced tomatoes, sliced red onion, and chopped parsley around the beef.
- 6
Drizzle generously with tahini sauce and garlic sauce. Serve immediately.
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