Beef shawarma taco bowls
Brunch,  Dinner,  Ramadan

Beef Shawarma Taco Bowls

Shawarma is a dish loved across the globe by many. It derived from the Middle East but is now enjoyed worldwide. What sets it apart is the key spices that makes up shawarma like garlic, cumin, allspice, paprika and so much more. And of course, it is known for how it is traditionally cooked on a rotating spit. While, I am not cooking the shawarma on a spit today. I wanted to share with you this super easy and quick recipe because it is #tacotuesday! I also understand that most of us put prepping dinner on the back burner because of our hectic schedules. This is a homemade meal that you can whip up in under 30 minutes! I even tell you how to make your own taco bowls at home with just 3 ingredients! The whole family is sure to enjoy this.

Beef Ingredients

1 lb of flank stead cut against the grain into 1-2 inch slices

2 tbsp of Wild Garden Foods Beef Shawarma Marinade

Salt & pepper to taste

1 tsp of Ziyad brand Liyye Seasoning (optional but does add smokiness)

Taco ingredients

Corn tortillas

Salt

Olive oil spray

Topping Ingredient Options

Avocado

Pico de gallo

Queso fresco, feta, or cheddar cheese

Black beans

Lettuce

Wild Garden foods Tahini sauce or Garlic aioli

Instructions

First, marinate the steak in the beef shawarma sauce along with the liyye seasoning and a sprinkle of salt and pepper. Set aside at room temperature. (marinate in the fridge overnight at room temperature for at least 15 minutes).

Secondly, prepare the homemade taco bowls. You will need a cupcake /muffin pan. First, warm the tortillas on the stovetop; this is necessary so they do not break when placing them on the pan. Next, spray lightly with the oil on both sides and then sprinkle with some salt.

If using a muffin tin that holds 6, you can make 2 tortilla bowls at a time if using a 12 muffin tin then you can make 4.

Using the back of the pan, wedge the tortilla gently between the 4 crevices shaping it into a taco bowl then bake in a 375 F oven for 10 minutes until lightly browned.

Cook the meat while the taco bowls are in the oven. Just add the steak to a nonstick pan and cook for 3 minutes on each side. Set aside.

Once ready, top the bowl with the beef shawarma sliced and any topping ingredients you enjoy. Bon Appetit!

Beef shawarma taco bowls in collaboration with Wild Garden Foods

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