Persian shawarma bowl Recipe

Sauté the Meat

In a skillet over medium heat, cook the beef or chicken shawarma until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.

Sauté the Vegetables

In the same skillet, add chopped green pepper and sliced mushrooms. Sauté for about 5 minutes until they are tender.

Mix the Salad

In a bowl, combine chopped kale, mixed herbs, olive oil, lemon juice, and salt. Toss well to combine.

Build the Bowl

In a serving bowl, layer the sautéed shawarma, vegetables, and a generous scoop of hummus. Top with diced tomato, pickled cucumber, fried onion, parsley, and drizzle with hot sauce and garlic sauce to taste.