Middle Eastern · Dinner
Spiced Lamb and Bulgur Bowl
Lamb Shawarma Bowl
Levantine bowl of spiced shaved lamb over warm bulgur with garlic-yogurt sauce, pickled turnip, cucumber-tomato salad, and a sumac-onion finish.
$$
12 minsPrep
13 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
7gSugar
7gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Thinly slice 440g lamb against the grain. Mix lamb with 20ml olive oil, 10ml lemon juice, 10ml vinegar, 3 grated garlic cloves, shawarma spice mix, cinnamon, allspice, Aleppo pepper, and 0.5 tsp salt; rest 10 minutes. Combine 120g bulgur, 300ml hot water, 0.25 tsp salt in a heatproof bowl, cover, rest 12 minutes. Whisk 160g yogurt, 1 grated garlic clove, 5ml lemon juice, 10ml olive oil, 0.25 tsp salt; chill. Dice 200g cucumber, 200g tomato, 60g pickled turnip; chop 20g parsley. Toss 60g red onion with 2 tsp sumac, 10ml lemon juice, pinch salt until pink.
2
Sear
Heat a wide skillet over medium-high 1 minute. Lift marinated lamb, sear in single layer 4 minutes, turning once, until deeply caramelized and just cooked through. While lamb sears, fluff bulgur with a fork.
3
Build
Spoon garlic-yogurt sauce across the base of two bowls as wet binder. Mound bulgur over and into the sauce so it coats the grains.
4
Plate
Top each bowl with seared lamb, fan cucumber, tomato, pickled turnip, and parsley around the bowl. Scatter sumac-onion across the lamb and serve with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb leg
- 20ml (4 tsp) extra-virgin olive oil
- 10ml (2 tsp) lemon juice
- 10ml (2 tsp) white vinegar
- 4 garlic cloves
- 2 tsp shawarma spice mix
- 0.5 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 1 tsp fine sea salt
- 120g (4.2 oz) coarse bulgur
- 300ml (1 1/4 cup) hot water
- 160g (5.6 oz) full-fat plain yogurt
- 200g (7 oz) cucumber
- 200g (7 oz) ripe tomato
- 60g (2.1 oz) pickled turnip
- 20g (small handful) flat-leaf parsley
- 60g (2.1 oz) red onion
- 2 tsp sumac
- 2 lemon wedges