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Ground Beef Shawarma Bowls

Ground beef shawarma bowls with warmly spiced, slightly crisp ground beef served over fragrant rice and piled with fresh salad and creamy garlic sauce. This Middle Eastern beef bowl is finished with pickled red onion, sliced cucumber, tomato, shredded lettuce, and a lemony garlic drizzle.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Middle Eastern
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Spiced Beef Shawarma
  • 1.5 lb ground beef Use an 80/20 blend for best browning and flavor.
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 tsp cayenne
  • Salt and pepper to taste
  • 3 garlic, minced Minced fresh garlic for the beef and sauce.
  • 1 tbsp olive oil
Garlic Sauce
  • 0.5 cup mayo Stirring consistency should be thick but pourable.
  • 3 garlic minced Use for the sauce only after separating from the beef garlic.
  • 2 tbsp lemon juice Adjust to taste for tanginess.
  • Salt
Bowls and Toppings
  • 2 cup cooked white or yellow rice Warm rice for easy assembly.
  • 1 cucumber Slice for fresh crunch.
  • 1 tomato Dice or slice.
  • 1 pickled red onion Drain slightly if very wet.
  • 1 shredded lettuce
  • 1 pita Warm and serve alongside (or as an optional scoop).

Equipment

  • 1 cast iron skillet

Method
 

Mix the shawarma spices
  1. Combine cumin, coriander, turmeric, smoked paprika, cinnamon, cayenne, and salt and pepper in a small bowl until evenly blended, creating a uniform spice mix.
  2. Set the spice blend aside so it’s ready for the beef.
Cook the spiced beef
  1. Heat olive oil in a skillet over medium-high heat, then add ground beef and minced garlic, breaking the meat apart as it starts to brown.
  2. Cook for 8–10 minutes, stirring occasionally, until the beef is cooked through with slightly crispy edges; drain any excess fat.
Make the garlic sauce
  1. Mix mayo, minced garlic, lemon juice, and salt until smooth and creamy, scraping the bowl for any unmixed pockets.
Assemble the bowls
  1. Build each bowl with warm rice, then top with spiced beef.
  2. Add cucumber, tomato, pickled red onion, and shredded lettuce over the beef.
  3. Drizzle generously with garlic sauce, then serve with warm pita.

Notes

For extra shawarma-style flavor, don’t skip draining excess fat after cooking—crispy edges help the beef stay bold. Refrigerate leftovers in airtight containers up to 3 days; reheat beef and rice separately for best texture. Freezing is not recommended for the assembled bowls, but you can freeze cooked spiced beef up to 2 months. For a lighter option, use light mayo in the garlic sauce to reduce calories while keeping the same creamy tang.