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Amarante
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Thu, Dec 22 2022, 10:19 am
This was very good. The most difficult part was gathering all of the spices from the cabinet
BEEF SHAWARMA AND YELLOW RICE
Excerpt From: Farrah Jalanbo - The Quick & Easy Spiced Nice Cookbook
Eating beef shawarma always takes me back to the bustling streets of Damascus, Syria. The juicy, tender steak is seasoned to perfection and goes so well with the fluffy yellow rice. Try this delicious meal to switch up your weeknight routine.
Yield: 4 servings
For the Yellow Rice
½ tbsp (7 g) butter - I will state the obvious to use vegan butter or olive oil
2 cups (400 g) uncooked medium-grain rice
3 cups (720 ml) chicken broth
1 tsp garlic powder
½ tsp cumin
1 tsp salt
¼ tsp black pepper
½ tsp turmeric
½ tsp allspice
½ tsp onion powder
1 tsp low-sodium Maggi Chicken Seasoning (optional)” - didn’t use but I guess one could use a bouillon cube
1 bay leaf
For the Beef Shawarma
2 boneless ribeye steaks
½ tsp black pepper
1 tsp seven spice
1 tsp allspice
1 tsp dried coriander
1 tsp garlic powder
1 tsp onion powder
¼ tsp dried ginger
¾ tsp cumin
¾ tsp lemon pepper
¼ tsp cinnamon
1 tsp salt
1½ tbsp (23 ml) olive oil
1 tsp vinegar
For Serving
Hummus
Zesty salad
1. To make the rice, melt the butter (or vegan butter or olive oil) over medium-high heat in a pot. Add the rice and toast for 2 to 3 minutes. Pour in the chicken broth and season with the garlic powder, cumin, salt, pepper, turmeric, allspice, onion powder, Maggi seasoning (if using) and bay leaf. Bring it to a boil, and then lower the heat to its lowest setting and cover with a lid. Cook the rice for about 17 minutes, remove the bay leaf and then fluff with a fork once ready.
2. To make the beef shawarma, slice the steak into very thin, ¾-inch (2-cm)-thick bits. Prepare the spice mix by mixing the pepper, seven spice, allspice, coriander, garlic powder, onion powder, ginger, cumin, lemon pepper, cinnamon and salt together in a small bowl.
3. Heat the olive oil in a skillet over high heat. Once hot, add the steak with the spices and vinegar and cook for 6 to 8 minutes. Once the steak is browned and the juices in the pan have started to dry, remove from the heat.
4. Serve the beef shawarma with the fluffy yellow rice, hummus and a zesty salad.
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