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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.