Beef Shawarma Bowl

• Basmati Rice(250 g)
• Beef Sirloin(600 g)
• Greek yogurt(180 g)
• Tahini(3 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Garlic powder(1 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Cucumber(1)
• Tomato(2)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Lettuce(150 g)

Method

1. 1

   Rinse {Basmati Rice}. Add it to a saucepan with 500ml water and {Salt}. Bring to a boil, cover, reduce the heat, and cook until the grains are tender. Let it sit off the heat for a few minutes before fluffing.

   ~18 min

2. 2

   While the rice cooks, thinly slice {Beef steak}. Finely grate or mince {Garlic}. In a bowl, toss the beef with {Olive oil}, {Cumin}, {Paprika}, {Cinnamon}, {Garlic powder}, half the {Garlic}, {Salt}, and {Black pepper}.

   ~10 min

3. 3

   Chop {Cucumber}, {Tomato}, and {Red Onion}. Roughly chop {Fresh parsley} and shred {Lettuce}. In a small bowl, whisk {Greek yogurt}, {Tahini}, the juice of half the {Lemon}, the remaining {Garlic}, {Olive oil}, and a pinch of {Salt} with 2–3 tbsp water until smooth and spoonable.

   ~8 min

4. 4

   Heat the remaining {Olive oil} in a large frying pan over medium-high heat. Add the beef in a single layer and cook, stirring a few times, until browned at the edges and just cooked through.

   ~6 min

5. 5

   Divide the rice between bowls. Add the {Lettuce}, {Cucumber}, {Tomato}, and {Red Onion}, then spoon over the beef. Drizzle with the tahini-yogurt sauce, scatter over {Fresh parsley}, and serve with the remaining half {Lemon} cut into wedges.

   ~2 min