Beef shawarma salad bowls with cabbage, fattoush and tahini

COOK IT AT HOME

Beef shawarma salad bowls with cabbage, fattoush and tahini

This bowl replaces a rice base with two contrasting salads: lightly dressed cabbage and a crisp chopped fattoush. Thin skillet-cooked beef provides browned edges without a rotisserie. Hummus and a measured tahini sauce complete the plate, while pita is divided between toasted salad pieces and soft bread for scooping. Keep the salad cold until the beef has rested so it does not wilt.

Makes

4 salad bowls

Prep

30 minutes

Cook

15 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
• 5 tablespoons olive oil, divided
• 6 tablespoons lemon juice, divided
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground allspice
• 1 teaspoon fine salt, divided
• ¼ teaspoon black pepper
• 3 cups finely shredded cabbage
• 4 cups chopped romaine
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ cup chopped parsley
• 1 teaspoon sumac
• ¼ cup tahini
• 3 tablespoons cold water
• 1 cup prepared hummus
• 5 small pita breads

Step-by-step method

1. Mix beef with 1 tablespoon oil, 1 tablespoon lemon juice, garlic, cumin, paprika, coriander, allspice, ½ teaspoon salt and pepper. Cover and refrigerate 1–4 hours.
2. Heat oven to 375°F. Tear one pita into bite-sized pieces, toss with 1 tablespoon oil and bake on a tray for 8–10 minutes until crisp, checking near the end. Set aside uncovered.
3. Toss cabbage with 1 tablespoon oil, 1 tablespoon lemon juice and ⅛ teaspoon salt. In a separate bowl combine romaine, cucumber, tomatoes and parsley, but do not dress yet.
4. Whisk tahini with 2 tablespoons lemon juice, cold water and ⅛ teaspoon salt until creamy and pourable. Stir remaining 2 tablespoons lemon juice and ¼ teaspoon salt with sumac and 1 tablespoon oil for the fattoush dressing.
5. Heat remaining tablespoon oil in a heavy skillet over medium-high heat. Lift beef from excess marinade and cook in two batches, about 2–3 minutes per side, until the thickest pieces reach 145°F. Transfer each batch to a clean plate and rest at least 3 minutes. Discard unused raw marinade.
6. Warm the four remaining pitas in a dry skillet. Toss romaine mixture with its dressing and toasted pita just before plating. Divide cabbage and fattoush among bowls, add beef and ¼ cup hummus, and drizzle with tahini sauce. Serve soft pita alongside.

Helpful tips & substitutions

• Slice across the grain, not along the muscle fibers, for a more tender bite.
• A watery pan means too much meat was added at once; use a third batch if necessary.
• Keep toasted pita separate until the last moment, especially when packing lunch.

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

Serve as a complete meal, with extra sliced radishes if you enjoy a peppery crunch.