Mediterranean Beef Shawarma & Hummus Bowl
Spiced seared sirloin strips with hummus, cucumber-tomato salad and tahini over brown rice.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Slicing the sirloin very thin and searing it in batches imitates the shaved meat from a shawarma spit. A short marinade with cumin, coriander, paprika and cinnamon gives the beef its warm, aromatic flavor.
Why this recipe works
Very thin slices sear in a minute, so they brown without drying out. The salad's acidity and the creamy hummus and tahini balance the warm spices.
Ingredient notes
Partially freezing the steak for 20 minutes makes very thin slicing much easier. Tahini thickens when water is first added and then loosens; keep stirring.
Common mistakes
- Slicing with the grain, which makes chewy strips.
- Marinating more than a few hours in lemon juice.
What to serve with it
Pickled turnips or pickled red onions are traditional with shawarma.
Meal prep
Keep the salad separate so it stays crisp.
More bowls like this
Cooking tips
Cook in batches so every piece touches the hot pan. Use the meat juices from the pan to moisten the rice.
Swaps and variations
Use chicken thighs, sliced thin and cooked to 165°F (74°C). Serve with warm pita instead of rice (not gluten-free).
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat beef and rice until steaming.
Recipe
Mediterranean Beef Shawarma & Hummus Bowl
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Makes
- 4 bowls
Ingredients
- For the beef
- For the salad and toppings
- For the rice
You’ll need: large cast-iron skillet; medium saucepan with lid; mixing bowls
Method
-
Cook the brown rice: bring the rice and water to a boil, cover and simmer on low 40 to 45 minutes, then rest covered 10 minutes.
-
Toss the beef with 1 tablespoon olive oil, 2 tablespoons lemon juice, garlic, cumin, coriander, paprika, cinnamon and 3/4 teaspoon salt. Let it sit 20 minutes.
-
Mix the cucumber and tomatoes with 1 tablespoon lemon juice and the remaining salt.
-
Heat the remaining olive oil in a cast-iron skillet over high heat. Sear the beef in 2 or 3 batches, 1 to 2 minutes per batch, until browned at the edges and just cooked through.
-
Divide the rice among 4 bowls. Add a spoonful of hummus, the beef and the salad, and drizzle with the thinned tahini.
Questions
Can I use ground beef?
Yes, though the texture is different. Cook to 160°F (71°C) with the same spices.
What is tahini?
A paste of ground sesame seeds, used in hummus and sauces.
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