Shawarma-Spiced Steak Bowls with Roasted Veggies and Garlic Sauce

Inspired by the iconic street carts of New York City, these steak bowls bring together tender, spiced sirloin, roasted vegetables and a creamy garlic sauce for a satisfying meal. The steak is pre-marinated in turmeric, paprika and garlic powder, then coated with aromatic shawarma spices before searing. Served over fluffy basmati rice with roasted onion, tomato and bell pepper, each bite is a balance of savory, tangy and spicy flavors.

This recipe is designed for busy weeknights, using simple ingredients and straightforward techniques. The garlicky white sauce and hot sauce add a cool, creamy contrast and a kick of heat, making every spoonful exciting. Whether you’re craving a taste of NYC or just a delicious bowl dinner, this recipe delivers.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

9 ounce Middle Eastern Spiced SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cook the basmati rice according to package directions. Fluff with a fork and set aside.
3. While the rice cooks, prepare the vegetables: Peel and slice the red onion into wedges. Core and chop the tomato into chunks. Seed and slice the bell pepper into strips.
4. Toss the onion, tomato and bell pepper with a drizzle of oil, salt and black pepper. Spread evenly on the prepared baking sheet. Roast for 20-25 minutes, until tender and lightly charred.
5. Meanwhile, pat the Middle Eastern spiced steak dry with paper towels. Sprinkle the shawarma spice blend evenly over both sides, pressing gently to adhere.
6. Heat a large skillet over medium-high heat. Add a drizzle of oil, then sear the steak for 3-4 minutes per side for medium-rare or to your desired doneness. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
7. Make the garlic white sauce: In a small bowl, combine sour cream, the juice of half the lemon and the minced garlic. Stir until smooth. Season with salt and pepper to taste.
8. Slice the remaining lemon half into wedges for serving.
9. Assemble the bowls: Divide the rice between two bowls. Top with roasted vegetables and sliced steak. Drizzle with garlic white sauce and hot sauce. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with flank steak, skirt steak or sirloin. Adjust cooking time as needed.

What can I use instead of sour cream for the sauce?

Greek yogurt or a dairy-free yogurt alternative works well as a substitute.

Can I make this recipe ahead of time?

Yes, you can prepare the rice, roast the vegetables and cook the steak in advance. Store components separately and assemble when ready to serve.