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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the sliced beef and onion to a bowl with cumin, ground coriander, paprika, allspice, turmeric, cinnamon, garlic, olive oil, lemon juice, salt, and pepper. Mix well and marinate for at least 30 minutes, or a few hours if you have time.
Heat a large pan over high heat. Once very hot, cook the beef and onions in batches for 2–4 minutes, tossing occasionally, until nicely browned and caramelised. Avoid overcrowding the pan so the beef gets a good sear.
Add parsley, mint, tomatoes, spring onions, lemon juice, extra virgin olive oil, sumac, salt, and pepper to a bowl and toss until well combined. Taste and adjust the lemon, salt, and sumac as needed.
Cook jasmine or basmati rice with chicken bone broth or stock and turmeric in a rice cooker until done.
Mix Greek yoghurt, garlic powder, lemon juice, parsley, mint, dill, salt, and pepper together until smooth.
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For a more intense flavor, marinate the beef overnight.
Avoid overcrowding the pan when cooking the beef to ensure a good sear.
Can I use a different type of rice?
Yes, you can use any long-grain rice, but jasmine or basmati is recommended for the best texture.
How can I make this dish spicier?
Add a pinch of cayenne pepper to the shawarma beef marinade for extra heat.
Can I prepare the salad in advance?
Yes, you can prepare the salad a few hours in advance, but add the lemon juice and olive oil just before serving to keep it fresh.
Is there a substitute for sumac?
If you don't have sumac, you can use a mix of lemon zest and a pinch of salt as a substitute.
Can I make the garlic yoghurt sauce ahead of time?
Yes, you can make the sauce a day in advance and store it in the refrigerator.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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