Easy Beef Shawarma Bowl
A simple Lebanese street food recipe made at home into scrumptious bowls.
Servings: 4 people
Ingredients
The Beef
- 1.5 lb. tenderloin beef sliced into smaller strips
- 2 tbsps. white vinegar
- 4 cloves garlic minced
- 2 tbsps. shawarma spices store bought or from online
- 3 tbsps. vegetable or canola oil
- 1 tsp. salt
- 1 tsp black pepper
- 2 tbsps yogurt
- 1 tbsp. pomegranate molases optional
Cucumber and Tomato salad
- 3 small cucumbers sliced
- ½ large lemon squeezed
- 1 tbsp. olive oil
- ¼ tsp. salt
- 1 cup tomatoes halved
Parsley Side Mix
- 1 bunch Italian parsley washed and chopped
- ½ small onion thinly sliced
- 1 tsp. sumac
Vermichelli Rice (optional)
- 1 cup white rice
- 1 tbsp. oil
- ¼ cup vermichelli
- 1 tsp. salt
Tahini Sauce
- ¼ cup tahini paste
- 1 small lemon squeezed
- ⅛-¼ cup water as needed
Other Side Options
- Hummus or Baba Ghanouj
- Turnip or Regular Pickles
Instructions
- Slice and marinate the beef. Heat a skillet and cook the shwarma meat until it optains a nice golden brown color.
- Meanwhile, prepare the sides.
- If you are making some rice, bring a pot to medium-high heat and fry the vermichelli with the oil. Pour in the washed rice and mix together. Saute the rice for a couple of minutes and then add in 1.5 cups of water as well as the salt. Once the water starts boiling, allow some of the water to evaporate. Once the water goes down a little, cover the rice and keep on low heat to cook for 15-20 minutes
- Once everything is ready, prepare your bowls and enjoy!
Nutrition
Calories: 725kcal | Carbohydrates: 12g | Protein: 35g | Fat: 60g | Saturated Fat: 18g | Cholesterol: 119mg | Sodium: 692mg | Potassium: 904mg | Fiber: 3g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 5mg