Lebanese Beef Shawarma with Rice Spiced Beef with Rice

Slice the beef sirloin into thin strips, about 1 cm wide. In a bowl, combine the beef with cumin, coriander, paprika, turmeric, 1/2 tsp salt, and black pepper. Drizzle with 15 ml olive oil and toss to coat. Let marinate for 10 minutes.

Rinse the basmati rice in cold water until the water runs clear. In a medium saucepan, bring 400 ml water and 1/2 tsp salt to a boil. Add the rice, reduce heat to low, cover, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes.

While the rice cooks, prepare the garlic sauce: In a small bowl, mix the yogurt, minced garlic, 1 tbsp lemon juice, and a pinch of salt. Stir until smooth and set aside.

Heat the remaining 15 ml olive oil in a large skillet over high heat. Add the marinated beef strips in a single layer (work in batches if needed) and cook for 2–3 minutes per side until browned and cooked through (internal temperature 63°C). Transfer to a plate and keep warm.

While the beef cooks, dice the cucumber and tomatoes into small cubes. Toss them together in a bowl with a pinch of salt and a squeeze of lemon juice.

Fluff the rice with a fork. Divide the rice among plates, top with the beef shawarma, and serve with the cucumber-tomato salad and garlic sauce on the side.