Shawarma Rice Bowl

Makes 4 servings

Ingredients

garlic feta dressing
1 tablespoon garlic, minced
1/4 cup vegetable broth
1/3 cup California Olive Ranch® Extra Virgin Olive Oil
2 tablespoons lemon juice
2 ounces feta
1 teaspoon C&H® Granulated Sugar
1/2 cup Hellmann’s® Mayonnaise
1 teaspoon French's® Classic Yellow Mustard
Diamond Crystal® Kosher Salt, to taste
shawarma seasoned ground beef
1 pound Stoysich® Ground Beef
2 tablespoons California Olive Ranch® Extra Virgin Olive Oil
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon sweet paprika
1 teaspoon sumac
1/4 teaspoon turmeric
1 cup beef stock
1 tablespoon Bob’s Red Mill® Cornstarch
Diamond Crystal® Kosher Salt, to taste
for serving
Yellow Rice, cooked
lettuce, chopped
Claussen® Kosher Dill Pickles, chopped
pomegranate molasses

Directions

garlic feta dressing
Using an immersion blender or full sized blender. Add the minced garlic, broth, olive oil, lemon juice, salt, feta, sugar, mayonnaise and yellow mustard. Blend until completely smooth and creamy. Taste and adjust seasoning if needed, then refrigerate until ready to use.

shawarma seasoned ground beef
To a large skillet over medium heat, add the olive oil and ground beef. Cook, breaking it up, until browned and fully cooked. Drain in a colander, then return the cooked beef to the skillet.

To the skillet, add the allspice, coriander, paprika, sumac and turmeric. Stir until the beef is evenly coated in spices, then taste for salt.

To a small bowl, add the beef stock and cornstarch, then whisk until smooth. Pour 3/4 of the mixture into the skillet and simmer for a few minutes until the beef becomes juicy and lightly saucy. Depending on how saucy you are, adjust the amount to your liking. Remove from heat.

serving
To serve bowls, add the yellow rice, then top with the spiced ground beef, chopped lettuce, and pickles. Finish with a generous drizzle of the garlic feta dressing, pomegranate molasses and crumbled feta cheese.

Notes

• Rather than a blender, I use an immersion blender to mix the garlic feta dressing in a tall walled container.
• We made this with leftover Rib Roast… and it was amazing.
• This would be great using all sorts of leftovers or other ground meats. Ground lamb, chicken, etc. the list and the imagination goes on.
• A very good quality aged balsamic vinegar can substitute for pomegranate molasses.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://moribyan.com/shawarma-ground-beef-rice-bowls/