Lamb & Beef Shawarma Bowl Recipe

Prep and combine

Finely mince or press the garlic. In a large bowl, combine ground lamb and ground beef. Add yogurt, olive oil, minced garlic, cumin, coriander, paprika, allspice, cinnamon, black pepper, kosher salt and 1 tablespoon lemon juice. Mix thoroughly with your hands or a wooden spoon until spices are evenly distributed and mixture becomes slightly sticky (about 2–3 minutes).

Cover and refrigerate the seasoned meat for at least 30 minutes to allow flavors to meld; up to 2 hours is fine. If short on time, proceed immediately.

Cook the shawarma meat

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a thin film of oil if your pan is not nonstick. Add the meat mixture in a single layer and let it brown without stirring for 1–2 minutes to develop color. Use a spatula to break the meat into bite-sized pieces and continue cooking, stirring occasionally, until fully browned and cooked through, 6–8 minutes total. Taste and adjust salt or spices if needed. Squeeze an additional 1 teaspoon lemon juice over the meat and stir.

Cook rice

Rinse rice under cold water until water runs clear. In a medium pot combine rinsed rice, 2.5 cups water, 1 tsp olive oil and 1 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook until water is absorbed and rice is tender, 15–18 minutes (depending on rice). Remove from heat and let sit covered for 5–10 minutes, then fluff with a fork.

Prep vegetables

While rice cooks, thinly slice half a red onion and soak in cold water for 5 minutes to mellow sharpness, then drain. Halve cherry tomatoes. Dice cucumber into small cubes. Chop romaine into bite-sized pieces. Roughly chop parsley. Slice pickled turnips or pickles into strips. Toss vegetables separately so guests can assemble as desired. If using sumac, sprinkle a little over the diced cucumber or lettuce.

Make tahini-yogurt sauce

In a small bowl whisk together tahini, yogurt, 1 tablespoon lemon juice, minced garlic clove, and 1 tablespoon of water to reach a drizzleable consistency. Season with a pinch of salt. If too thick, add more water 1 teaspoon at a time. Stir in a teaspoon of olive oil for gloss and 1 tsp hot sauce if using.

Taste and adjust: more lemon for brightness, more garlic for bite, or more water to thin.

Assemble the bowls

Divide the cooked rice among 4 bowls (about 1/2 cup rice per serving if making 4 servings; adjust if you prefer more). Top each bowl with an even portion of the cooked shawarma meat. Arrange romaine, cherry tomatoes, cucumber, pickled turnips, sliced red onion and parsley in sections around the meat. Drizzle tahini-yogurt sauce over the meat and veggies. Sprinkle sumac and an extra drizzle of olive oil over the bowls if desired. Serve immediately.