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–+ servings

Lamb Halal Cart Bowls

New York’s iconic halal cart lamb over spicy rice but at home and even better! It’s packed with so much flavor from the shawarma seasoning blend that pairs perfectly with the fluffy spicy rice. It all gets showered in the white garlic sauce for the most delicious bowl!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

LAMB SHAWARMA

  • 1 pound lamb, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 tablespoon allspice
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1 teaspoon sumac
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon turmeric

WHITE SAUCE

  • 1 cup mayonnaise
  • 1/3 cup sour cream or plain yogurt
  • 5 to 6 garlic cloves
  • 1 teaspoon white sugar
  • 1/2 lemon, juiced
  • 1 teaspoon black pepper, more to taste

SPICY RICE

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup tomato paste
  • 2 cups jasmine or basmati rice, rinsed well
  • 3 cups chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon salt, more to taste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 to 1 teaspoon cayenne powder or red chili flakes, more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon turmeric

FOR ASSEMBLY

  • shredded lettuce
  • diced tomatoes
  • barbecue sauce, optional
  • hot sauce/sriracha
  • pita

Instructions 

MAKE THE WHITE SAUCE

  1. To a blender or food processor, add the mayo, sour cream or yogurt, garlic, sugar, lemon juice, and black pepper.
  2. Blend together until completely smooth and set aside.

MAKE THE SPICY RICE

  1. Soak rice in water in a bowl for 30 minutes and then drain.
  2. Wash rice for 2 minutes with cold water or until the water runs clear.
  3. To a pot over medium heat, add the butter, olive oil, garlic, and tomato paste. Cook down for 2 to 3 minutes.
  4. Add the rice and toast it for about 2 to 3 minutes.
  5. Add the chicken broth, chili powder, salt, cumin, coriander, garam masala, paprika, cayenne or red chili flakes, black pepper, oregano, onion powder, and turmeric. Mix together and bring to a boil.
  6. Then lower the heat to simmer, cover, and cook for about 20 minutes. Turn off the heat but leave covered for 10 minutes to steam the rice.
  7. Take off the lid and fluff with a fork.

MAKE THE LAMB SHAWARMA

  1. To a large bowl, add the chopped lamb, olive oil, allspice, coriander, garlic, paprika, cumin, salt, sumac, black pepper, and turmeric. Mix to marinade evenly. For more flavor, you can let it marinade for 30 minutes or even overnight in the fridge.
  2. Add a drizzle of olive oil to a cast iron skillet or pan over high heat. Add the lamb and cook for 8 to 10 minutes, stirring around a few times so the meat evenly browns.
  3. Once cooked all the way through, take off the heat.

ASSEMBLE BOWLS

  1. Add rice to the base of the bowl and top with lettuce, tomatoes, lamb, and a few pieces of pita.
  2. Drizzle white sauce and hot sauce on top. Optional, add a drizzle of bbq sauce for some sweetness to enjoy!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!