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Restaurants›Albaraka Mediterranean Market and Grill›Beef Shawarma Bowl Recipe

Beef Shawarma Bowl Recipe

Name: Albaraka Mediterranean Market and Grills Beef Shawarma Bowl Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb beef chuck or sirloin, thinly sliced; 0.5 lb lamb leg or shoulder, thinly sliced (optional — blend with beef if using); 0.5 cups plain Greek yogurt; 3 tbs olive oil; 2 tbs lemon juice; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground paprika; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 0.5 tsp ground black pepper; 1.5 tsp kosher salt; 1.5 cups long-grain white rice (rinsed until water runs clear); 2.75 cups water or low-sodium chicken broth; 1 tbs olive oil or butter; 1 tsp turmeric; 0.5 tsp ground cumin; 0.5 tsp salt; 1 each medium yellow onion; 0.5 cups fresh parsley, chopped; 2 each roma or vine tomatoes, diced; 4 each lemon wedges; 0.5 cups pickled turnips or pickles (optional); 0.5 cups garlic sauce (toum) or garlic-yogurt sauce; 0.25 cups tahini sauce (mix tahini, lemon, water, salt, garlic); 1 tbs vegetable oil (for skillet/grill); 0.25 tsp smoked paprika (optional, for garnish)

Inspired by Albaraka Mediterranean Market and Grill

Time2h

Serves4

Fresh vegetable marinated beef and lamb cooked slowly over a spit-fire, served over yellow rice, onions, parsley, and tomatoes with your choice of sauce

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Ingredients

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Meat Marinade & Meat

1 lb beef chuck or sirloin, thinly sliced

1/2 lb lamb leg or shoulder, thinly sliced (optional — blend with beef if using)

1/2 cups plain Greek yogurt

3 tbs olive oil

2 tbs ReaLemon lemon juice

4 cloves Garlic, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground paprika

1/2 tsp ground allspice

1/4 tsp Ground cinnamon

1/2 tsp ground black pepper

1 1/2 tsp kosher salt

Yellow Rice

1 1/2 cups long-grain white rice (rinsed until water runs clear)

2 3/4 cups water or low-sodium chicken broth

1 tbs olive oil or butter

1 tsp turmeric

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

Vegetables & Toppings

1 each medium yellow onion

1/2 cups Fresh parsley, chopped

2 each roma or vine tomatoes, diced

4 each lemon wedges

1/2 cups pickled turnips or pickles (optional)

Sauces (choose or offer both)

1/2 cups garlic sauce (toum) or garlic-yogurt sauce

1/4 cups tahini sauce (mix tahini, lemon, water, salt, garlic)

Finishing & Cooking

1 tbs vegetable oil (for skillet/grill)

1/4 tsp smoked paprika (optional, for garnish)

Method

Meat Marinade & Cooking

Prepare and Marinate Meat

If not pre-sliced, partially freeze beef and lamb for 30 minutes to firm up, then slice very thin (1/8"–1/4"). In a large bowl combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, allspice, cinnamon, black pepper, and kosher salt. Add sliced meat and toss thoroughly to coat. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

Cook the Meat

If you have a vertical spit, stack marinated slices and cook slowly turning for 1.5–2 hours until edges crisp and center cooked through. For home method: heat a large heavy skillet or cast iron pan over medium-high heat and add 1 tablespoon vegetable oil. Add meat in batches (do not crowd) and sear, stirring and pressing down, until well browned and slightly charred at edges, about 4–6 minutes per batch. Remove cooked meat to a plate and keep warm. Combine all batches back into the pan for 1 minute to reheat and mix juices before serving.

Yellow Rice

Rinse rice until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil or butter over medium heat. Add rinsed rice and toast gently for 1–2 minutes. Add turmeric, ground cumin and salt; stir to coat. Pour in 2 3/4 cups water or chicken broth, bring to a boil uncovered, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5–10 minutes, then fluff with fork.

Vegetables & Toppings

While rice cooks and meat marinates, thinly slice the onion into half-moons and soak in cold water for 10 minutes to soften bite and remove harshness, then drain. Dice tomatoes and chop parsley. Warm pickled turnips if desired. Cut lemons into wedges.

Sauces

Garlic-Yogurt Sauce (quick)

For a quick sauce, whisk together 1/2 cup plain Greek yogurt, 1 small minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt to taste. Thin with 1–2 teaspoons water if needed. (For authentic toum, use an oil- and garlic-emulsion technique separately.)

Tahini Sauce

Whisk 1/4 cup tahini with 1 1/2 tablespoons lemon juice, 1 clove minced garlic, pinch of salt, and 1–2 tablespoons water to reach pourable consistency.

Assembly & Serving

Divide yellow rice among 4 shallow bowls (about 3/4 cup cooked rice per bowl). Top each bowl with a generous portion of the cooked shawarma meat (about 6 oz per bowl). Scatter drained sliced onion, diced tomatoes and chopped parsley over the meat. Add pickled turnips if using and a lemon wedge on the side. Drizzle garlic-yogurt sauce and/or tahini sauce over the bowl or serve on the side. Sprinkle a light pinch of smoked paprika if desired.

Serve immediately while meat and rice are hot. Offer extra lemon wedges and sauce for guests to customize.