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Shawarma Ground Beef Rice Bowls

These garlic feta beef bowls are one of those meals that hit every craving at once. The ground beef is deeply spiced and saucy, the garlic feta dressing is creamy and tangy, and everything comes together perfectly over warm yellow rice. Simple ingredients, big flavor, and exactly the kind of bowl I love making on repeat.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yields4 servings
Print Recipe Pin Recipe
Servings4 servings

Ingredients

GARLIC FETA DRESSING

  • 1 tablespoon minced garlic
  • 1/4 cup water
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • Salt, to taste
  • 1 1/2 ounces feta
  • 1 teaspoon sugar
  • 1/2 cup mayonnaise
  • 3/4 teaspoon yellow mustard

SHAWARMA-SEASONED GROUND BEEF

  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 teaspoon allspice
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon sumac
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 3/4 cup beef broth
  • 1/2 tablespoon cornstarch

FOR SERVING

  • Yellow rice, cooked
  • Lettuce, chopped
  • Pickles, chopped
  • Pomegranate molasses

Instructions 

GARLIC FETA DRESSING

  1. To a blender, add the minced garlic, water, olive oil, lemon juice, salt, feta, sugar, mayonnaise, and yellow mustard. Blend until completely smooth and creamy. Taste and adjust seasoning if needed, then refrigerate until ready to use.

SHAWARMA-SEASONED GROUND BEEF

  1. To a large skillet over medium heat, add the olive oil and ground beef. Cook, breaking it up, until browned and fully cooked.
  2. To the skillet, add the allspice, coriander, paprika, sumac, salt, black pepper, and turmeric. Stir until the beef is evenly coated in spices.
  3. To a small bowl, add the beef broth and cornstarch and whisk until smooth. Pour into the skillet and simmer for a few minutes until the beef becomes juicy and lightly saucy. Remove from heat.

ASSEMBLY

  1. To serving bowls, add the yellow rice, then top with the spiced ground beef, chopped lettuce, and pickles. Finish with a generous drizzle of the garlic feta dressing and pomegranate molasses to enjoy.

Notes

Q: Can I make the garlic feta dressing ahead of time?
A: Yes, it can be made up to 3 days in advance and stored in the fridge. Give it a stir or shake before using.
Q: What can I use instead of yellow rice?
A: Plain basmati or jasmine rice works great. Or just use salad as a base!
Q: Can I swap the protein?
A: Yes, ground chicken or turkey works well. Just add a little extra olive oil since they’re leaner.
Q: How should leftovers be stored?
A: Store the beef, rice, and toppings separately in airtight containers in the fridge for up to 3 days. Keep the dressing refrigerated and drizzle just before serving.

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!