Baba's Hummus Beef Shawarma Bowl

Loaded with veggies, fiber and simple protein, this powerhouse recipe comes together with hummus from Baba’s! This small, Palestinian-owned company makes traditional hummus that pairs perfectly with fresh vegetables, meats and pita bread. With simple instructions and easy ingredients, this dish is as easy to make as it is to eat!

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time30 Minutes

Servings4

Cook Time15 Minutes

Ingredients

FOR THE QUICK PICKLED CABBAGE: ½ small red cabbage, thinly sliced

1 tablespoon white wine vinegar

Juice from 1 lemon (about 2 tablespoons)

½ teaspoon kosher salt

¼ teaspoon sumac, plus more for garnish

FOR THE SHAWARMA: 2 teaspoons extra virgin olive oil

1 small yellow onion, small diced

1 pound lean ground beef

4 garlic cloves, minced

1 ½ teaspoons ground allspice

1 ¼ teaspoon kosher salt

1 teaspoon L&B Za'atar Seasoning

½ teaspoon ground cinnamon

¼ teaspoon freshly ground black pepper

Pinch nutmeg

¼ cup Mina Harissa Spicy Moroccan Red Pepper Sauce

¼ cup water

2 - 10-ounce packages Baba's Garlicky Caramelized Onion Hummus

Pita bread, warmed, for serving

FOR THE HERB SALAD: ½ English cucumber, halved lengthwise and thinly sliced

½ bunch parsley, roughly chopped

1 bunch mint leaves, torn

1 shallot, thinly sliced

2 teaspoons extra virgin olive oil

Juice of ½ lemon

Lemon wedges, for serving

Directions

TO MAKE THE QUICK PICKLED CABBAGE: In a medium bowl, combine the cabbage, vinegar, lemon juice, salt and sumac. Massage the cabbage with gloved hands or tongs until tender and well combined. Set aside.
TO MAKE THE BEEF SHAWARMA: In a medium skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened, about 5 minutes.
Add the ground beef, breaking it up with a wooden spoon; stir in the garlic, allspice, salt, za’atar, cinnamon, black pepper and nutmeg. Cook until browned, 5 to 7 minutes. Stir in the harissa sauce and water; cook for 2 minutes. Remove the pan from the heat.
TO MAKE THE HERB SALAD: In a medium bowl, toss together the cucumber, parsley, mint, shallot, olive oil and lemon juice until well coated.
TO SERVE: Divide the hummus among 4 shallow bowls. Evenly divide and place the beef shawarma, pickled cabbage and herb salad over the hummus. Sprinkle with more sumac and serve with pita bread and lemon wedges. Enjoy!

30 minutes

Prep Time

15 minutes

Cook Time

Servings

Directions

TO MAKE THE QUICK PICKLED CABBAGE: In a medium bowl, combine the cabbage, vinegar, lemon juice, salt and sumac. Massage the cabbage with gloved hands or tongs until tender and well combined. Set aside.
TO MAKE THE BEEF SHAWARMA: In a medium skillet over medium heat, heat the olive oil until shimmering. Add the onion and cook until softened, about 5 minutes.
Add the ground beef, breaking it up with a wooden spoon; stir in the garlic, allspice, salt, za’atar, cinnamon, black pepper and nutmeg. Cook until browned, 5 to 7 minutes. Stir in the harissa sauce and water; cook for 2 minutes. Remove the pan from the heat.
TO MAKE THE HERB SALAD: In a medium bowl, toss together the cucumber, parsley, mint, shallot, olive oil and lemon juice until well coated.
TO SERVE: Divide the hummus among 4 shallow bowls. Evenly divide and place the beef shawarma, pickled cabbage and herb salad over the hummus. Sprinkle with more sumac and serve with pita bread and lemon wedges. Enjoy!