Beef shawarma rice bowls with tahini and hummus

COOK IT AT HOME

Beef shawarma rice bowls with tahini and hummus

Thinly sliced beef cooks quickly, so this bowl starts with the potatoes and rice while the meat seasons in the refrigerator. Hummus and tahini give two different textures: one creamy and scoopable, the other a pourable finish. This is an original home interpretation of the menu plate, with full side-dish instructions and no requirement for restaurant equipment.

Makes

4 bowls

Prep

30 minutes

Cook

40 minutes

Additional time

1–4 hours refrigerated marinating; 3 minutes beef resting

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1½ lb beef sirloin, sliced ¼ inch thick across the grain
• 6 tablespoons olive oil, divided
• 6 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ¼ teaspoon ground allspice
• 1½ teaspoons fine salt, divided
• ¼ teaspoon black pepper
• 1 lb potatoes, diced ¾ inch
• 1 cup basmati rice, rinsed
• 1½ cups water for rice
• ¼ cup tahini
• 3 tablespoons cold water for tahini
• 4 cups chopped lettuce
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• 1 cup prepared hummus
• 4 pita breads

Step-by-step method

1. Mix beef with 1 tablespoon oil, 1 tablespoon lemon juice, garlic, cumin, coriander, paprika, allspice, ½ teaspoon salt and pepper. Cover and refrigerate 1–4 hours.
2. Heat oven to 425°F. Coat potatoes with 2 tablespoons oil and ¼ teaspoon salt and spread on a tray. Roast 30–40 minutes, turning once, until golden outside and tender inside.
3. Bring rice, 1½ cups water and ¼ teaspoon salt to a boil. Cover, reduce heat and cook 15 minutes, then rest off heat 10 minutes. Whisk tahini with 2 tablespoons lemon juice and 3 tablespoons cold water until smooth; refrigerate.
4. Combine lettuce, cucumber, tomatoes and parsley. Whisk 2 tablespoons oil and remaining 3 tablespoons lemon juice with remaining ½ teaspoon salt for the salad dressing, keeping it separate until plating.
5. Heat remaining tablespoon oil in a wide skillet over medium-high heat. Cook drained beef in batches for about 2–3 minutes per side, browning rather than steaming. Check the thickest pieces reach 145°F and rest them on a clean plate for 3 minutes. Discard unused raw marinade.
6. Warm pita briefly in a dry pan. Dress salad and divide rice, potatoes, salad and ¼ cup hummus among bowls. Add rested beef and a drizzle of tahini sauce, with pita alongside for scooping.

Helpful tips & substitutions

• If beef is difficult to slice, chill it briefly until firmer, but keep it safely refrigerated.
• Tahini brands vary: add another teaspoon of water if needed for a thin ribbon.
• Keep salad away from very hot pan juices so the lettuce retains its crunch.

Storage & make-ahead

Refrigerate meat, rice and potatoes in separate shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Use within 3–4 days and reheat hot components to 165°F. Keep salad and cold sauces separate; dressed salad is best eaten the same day.

How to serve it

Offer sliced onion or pickles separately so each person can adjust the sharpness.