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Easy Beef Shawarma Bowl

Easy Beef Shawarma Bowl

5 from 1 vote
Created by Mariam E.
A simple Lebanese street food recipe made at home into scrumptious bowls.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dishes
Cuisine Lebanese
Servings 4 people


The Beef

  • 1.5 lb. tenderloin beef sliced into smaller strips
  • 2 tbsps. white vinegar
  • 2 cloves garlic minced
  • 1 tbsp. shawarma spices store bought or from online
  • 3 tbsps. vegetable or canola oil
  • 1 tsp. salt
  • 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


  • 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!


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
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