Levantine Shawarma Steak Bowl with Turmeric Basmati Rice

This vibrant Levantine-inspired steak bowl features tender shawarma-spiced steak over fluffy turmeric basmati rice, piled high with fresh Israeli salad, purple cabbage, pickles, sumac onions, and creamy sauces. It’s bright, aromatic, protein-packed, and easy to make at home—perfect for a fresh, flavorful meal any night of the week.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the steak

Step 2

Whisk together the olive oil, lemon juice, minced garlic, all the shawarma spices, salt, and optional Greek yogurt until smooth. Add the steak and massage the marinade in thoroughly. Cover and refrigerate for 1–4 hours (or overnight for maximum flavor and tenderness).

Step 3

Cook the basmati rice

Step 4

Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice, water, butter or olive oil, salt, and turmeric. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it steam (covered) for 5–10 minutes. Fluff with a fork—it should be bright yellow and fluffy.

Step 5

Cook the steak

Step 6

Remove steak from marinade and pat dry with paper towels. Heat a grill pan or cast-iron skillet over high heat. Cook 4–6 minutes per side for medium-rare to medium (internal temperature 130–140°F / 54–60°C). Let rest on a cutting board for 5 minutes, then slice thinly against the grain.

Step 7

Prep toppings & sauces (while steak cooks)

Step 8

Mix the Israeli salad. Toss the sumac onions. Whisk the tahini sauce and creamy garlic sauce.

Step 9

Assemble the bowls

Step 10

Divide the warm turmeric basmati rice between serving bowls. Top with the sliced steak. Arrange generous piles of Israeli salad, and sumac onions around the steak. Drizzle (or generously spoon) tahini sauce and creamy garlic sauce over everything. Add harissa or s’khug for heat if desired.