Easy Lamb Shawarma Bowls with Pickled Vegetables
SERVES
4
PREP TIME
25 mins
COOK TIME
25 mins
INGREDIENTS
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 cloves of garlic crushed
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 600 mL vegetable stock
- 1½ C basmati rice rinsed
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp paprika
- ½ lemon juiced
- 150 g Greek yoghurt
- 1 garlic
- 1 tbsp lemon juice
Extra Ingredients
- 1 carrot julienned
- ½ cucumber deseeded and finely sliced
- 1 red onion finely sliced
- 2 tbsp white vinegar
- 1 tsp brown sugar
- ½ handful fresh parsley chopped
Calories
761
Carbs
88.4g
Sugar
11.9g
Protein
31g
Fat
31.9g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- To make the pickled vegetables, place the carrot, cucumber and red onion in a bowl. Mix the vinegar and sugar with a pinch of salt and pour over the vegetables. Set aside to pickle.
- In a small bowl, mix the yoghurt, half of the garlic and lemon juice. Season with salt and pepper, stir, and chill.
- For the spiced rice, Heat a film of olive oil in a saucepan. Cook the onion for 5 minutes until soft, then stir in the remaining garlic, turmeric and cinnamon. Add the rice and cook for 1 minute, then pour in the stock. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and steam, covered, for 5 minutes.
- Meanwhile, combine cumin, allspice, coriander, cinnamon, paprika and lemon juice in a small bowl. Rub over the lamb patties. Heat 1 tbsp olive oil in a frying pan and cook the patties over medium heat for 4–5 minutes per side or until cooked through.
- Divide the rice between bowls. Slice the lamb patties and arrange over the rice. Top with pickled vegetables, a generous dollop of garlic sauce and a sprinkle of parsley. Serve warm.
