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Grilled Flank Steak Shawarma Bowls with Israeli Salad, Hummus, and White Sauce | sharedappetite.com

Grilled Flank Steak Shawarma Bowls


Ingredients

Scale
  • 2 pounds flank steak
  • 1 (6 ounce) package Wild Garden Shawarma Quick Marinade
  • 2 (8.8 ounce) packages Wild Garden Rice & Lentil Heat and Serve Pilaf
  • Israeli Salad (recipe below)
  • Shawarma White Sauce (recipe below)
  • 10 ounces Wild Garden Hummus Dip
  • 2 cups arugula
  • 1 cup feta cheese, crumbled
  • Chopped parsley, for garnish
  • 4 Naan or Pita, if desired

for the Israeli Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt
  • Freshly ground black pepper

for the Shawarma White Sauce

  • 1 cup mayonnaise
  • 1/4 cup water
  • 2 1/2 tablespoons lemon juice
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Place steak in a shallow dish and pour in Shawarma marinade, coating the steak completely. This is a “quick marinade”, so you can marinate for as little time as you have if in a rush, but preferably marinate for at least 4 to 6 hours to let flavors penetrate the meat. Grill flank steak over medium-high heat for about 4-5 minutes per side, or until cooked to desired doneness (about 140-145°F for medium-rare/medium). Let steak rest 5-10 minutes before slicing.
  2. Heat Rice & Lentil Pilaf according to package directions. Divide between four bowls. Top with sliced steak, Israeli Salad, hummus, arugula, and crumbled feta. Drizzle with Shawarma white sauce and sprinkle with chopped parsley. Devour.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper. Can be made ahead of time and refrigerated (although the cucumbers and tomatoes texture will change a bit), make sure to stir well before serving.

for the Shawarma White Sauce

  1. Combine all ingredients in a small bowl and season with Kosher salt and freshly ground black pepper. Let flavors meld at least one hour before serving. Can be made ahead of time and refrigerated up to 5 days.
  • Prep Time: 20 mins
  • Cook Time: 10 mins