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Grilled Flank Steak Shawarma Bowls

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

This amazing recipe is from Shared Appetite

 2 pounds flank steak
 1 (6 ounce) package Wild Garden Shawarma Quick Marinade
 2 (8.8 ounce) packages Wild Garden Rice & Lentil Heat and Serve Pilaf
 Mediterranean Salad (recipe below)
 Shawarma White Sauce (recipe below)
 10 ounces Wild Garden Hummus Dip
 2 cups arugula
 1 cup feta cheese, crumbled
 Chopped parsley, for garnish
 4 Naan or Pita, if desired
Mediterranean Salad
 1 cucumber, peeled and seeds removed, finely diced
 2 plum tomatoes, peeled and seeds removed, finely diced
 1 tablespoon extra virgin olive oil
 1 tablespoon fresh lemon juice
 2 tablespoon chopped parsley
 Kosher salt
 Freshly ground black pepper
Shawarma White Sauce
 1 cup mayonnaise
 ¼ cup water
 2½ tablespoons lemon juice
 Kosher salt
 Freshly ground pepper
Shawarma Steak
1

Place steak in a shallow dish and pour in Shawarma marinade, coating the steak completely. This is a "quick marinade", so you can marinate for as little time as you have if in a rush, but preferably marinate for at least 4 to 6 hours to let flavors penetrate the meat. Grill flank steak over medium-high heat for about 4-5 minutes per side, or until cooked to desired doneness (about 140-145°F for medium-rare/medium). Let steak rest 5-10 minutes before slicing.

Wild Garden Grilled Flank Steak Shawarma Bowls

2

Heat Rice & Lentil Pilaf according to package directions. Divide between four bowls. Top with sliced steak, Israeli Salad, hummus, arugula, and crumbled feta. Drizzle with Shawarma white sauce and sprinkle with chopped parsley. Devour.

Mediterranean Salad
3

Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

Shawarma White Sauce
4

Combine all ingredients in a small bowl and season with Kosher salt and freshly ground black pepper. Let flavors meld at least one hour before serving. Can be made ahead of time and refrigerated up to 5 days.

Nutrition Facts

Serving Size Serves 4