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Ground Beef Shawarma Bowl - 30-Minute Mediterranean Power Meal

Ground Beef Shawarma Bowl

This Ground Beef Shawarma Bowl is a quick, flavorful Mediterranean powerhouse that delivers authentic street-food taste in just 25 minutes. Featuring perfectly spiced lean ground beef with a signature shawarma spice blend, fluffy basmati rice, crisp fresh vegetables, and creamy hummus, this high-protein meal rivals any takeout at a fraction of the cost and sodium. The secret lies in browning the beef for maximum Maillard reaction and blooming warm Middle Eastern spices directly in the rendered fat. Naturally gluten-free, easily customizable, and perfect for meal prep, this nutrient-dense bowl offers 32g of protein per serving and works beautifully for various dietary preferences.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

For the Shawarma Spiced Beef:

  • 1 lb lean ground beef (90/10 or 85/15 ratio)
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground allspice
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • Sea salt and black pepper to taste
  • 2 tablespoons water or beef broth (for deglazing)

For the Bowl Assembly:

  • 2 cups cooked basmati rice (or quinoa)
  • 1 cup Persian cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup pickled red onions
  • 1/2 cup hummus (homemade or store-bought)
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • Warm pita bread triangles (optional, for serving)
  • Extra virgin olive oil for drizzling
  • Lemon wedges for serving

Optional Toppings:

  • Tahini-lemon sauce
  • Harissa oil
  • Crumbled feta cheese
  • Pickled turnips
  • Sumac for garnish

Instructions

  1. Brown the beef for maximum flavor: Heat a large cast-iron skillet over medium-high heat with a drizzle of olive oil. Add the ground beef, breaking it into small crumbles. Let it cook undisturbed for 3 minutes to develop a brown crust through the Maillard reaction. Continue breaking up and browning the meat until no pink remains, about 5-6 minutes total. Drain excess fat if needed.
  2. Build the aromatic base: Add diced red onion to the browned beef and cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Lower heat to medium.
  3. Bloom the spices: Sprinkle cumin, coriander, smoked paprika, turmeric, cinnamon, and allspice directly over the beef mixture. Stir constantly for 60-90 seconds to toast the spices and release their essential oils. This step is crucial for authentic shawarma flavor depth.
  4. Deglaze and season: Pour in lemon juice and water (or beef broth). Scrape the bottom of the pan with a wooden spoon to lift any flavorful brown bits. Season generously with sea salt and cracked black pepper. Simmer for 2 minutes until the liquid reduces slightly. Taste and adjust seasoning.
  5. Assemble the power bowl: Divide warm basmati rice among 4 bowls as the base. Top each with a generous portion of spiced shawarma beef. Arrange diced cucumbers, halved cherry tomatoes, and pickled red onions in colorful sections around the bowl. Add a dollop of hummus to each bowl.
  6. Garnish and serve: Sprinkle fresh chopped parsley and mint over each bowl. Drizzle with extra virgin olive oil. Serve immediately with lemon wedges and warm pita bread on the side. Add optional tahini sauce or harissa for extra flavor.

Notes

Substitutions:

  • Protein alternatives: Use ground lamb for richer flavor, ground turkey for leaner option, or ground chicken for lighter profile
  • Plant-based: Replace beef with 1.5 cups cooked brown lentils or crumbled tempeh
  • Grain options: Swap basmati rice for quinoa, cauliflower rice (keto/low-carb), or bulgur wheat
  • Spice shortcuts: Use 2 tablespoons pre-made shawarma seasoning if unavailable to blend individual spices

Make-Ahead & Meal Prep:

  • Cook spiced beef up to 4 days ahead; store separately from fresh vegetables
  • Prep all vegetables and store in airtight containers for quick assembly
  • Cook rice in advance and refrigerate; steam with 1 teaspoon water before serving
  • The beef freezes beautifully for up to 3 months

Pro Tips:

  • Don’t skip the cinnamon – it provides the authentic “hidden warmth” of Middle Eastern cuisine
  • Avoid crowding the pan; cook beef in batches if necessary to ensure browning, not steaming
  • Toast spices in the beef fat (not oil alone) for maximum flavor infusion
  • Use cold leftover rice? Steam it first to restore fluffiness before assembling
  • For crispier beef edges, add 1 teaspoon honey or coconut sugar during final cooking

Dietary Modifications:

  • Keto/Low-Carb: Use cauliflower rice and increase healthy fats with extra avocado and olive oil
  • Whole30: Skip the hummus or use cauliflower-based dip; serve over sweet potato noodles
  • Gluten-Free: Ensure spices don’t contain wheat-based anti-caking agents; skip pita bread

 

Serving Size Note: Recipe yields 4 generous bowls. For meal prep, divide into individual containers with beef and rice together, vegetables separate to prevent sogginess.

Find it online: https://juicymeatrecipes.com/ground-beef-shawarma-bowl/