Lamb Shawarma Rice Bowl

🔥 Prep

• Trim and slice 600 g boneless lamb shoulder into thin strips (about 1 cm wide).
• Peel and mince 8 cloves garlic; divide into 4 cloves for the marinade and 4 cloves for the sauce.
• Measure 3 tbsp lemon juice; allocate 1 tbsp for the marinade, 1 tbsp for the sauce, and 1 tbsp for the salad.
• Measure 4 tbsp extra virgin olive oil; allocate 2 tbsp for the marinade, 1 tbsp for searing the lamb, and 1 tbsp for the garlic toum sauce.
• Measure out 100 g Greek yogurt; divide into 50 g for the marinade and 50 g for the sauce.
• Measure spices: 1.5 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp smoked paprika, 0.5 tsp ground cinnamon, 1 tsp ground turmeric, 0.5 tsp ground cardamom, 2 tsp salt, 1 tsp black pepper.
• Rinse 300 g basmati rice under cold water until water runs clear; set aside.
• Dice 1 cucumber and 2 Roma tomatoes; chop 0.25 cup fresh parsley.
• Have 50 g pickled turnip ready.

🔥 Cook

• 1. In a bowl, combine lamb strips, 50 g Greek yogurt, 4 cloves minced garlic, 1 tbsp lemon juice, 2 tbsp olive oil, all measured spices, 1 tsp salt, and ½ tsp black pepper. Mix thoroughly, cover, and refrigerate 30 minutes.
• 2. While the lamb marinates, prepare the rice: In a medium saucepan, add the rinsed basmati rice, 600 ml water, ½ tsp turmeric (for color), and a pinch of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork.
• 3. Heat a large skillet or grill pan over medium‑high heat; add 1 tbsp olive oil. Add the marinated lamb in a single layer (work in batches if needed). Sear 4‑5 minutes per side, or until internal temperature reaches 68‑71 °C (155‑160 °F) and edges are nicely charred. Transfer lamb to a plate, loosely cover with foil. Leave any rendered fat in the pan.
• 4. Prepare garlic toum sauce: In a small bowl, whisk together the remaining 50 g Greek yogurt, remaining 4 cloves minced garlic, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt until smooth. Set aside.
• 5. Make cucumber‑tomato salad: In a bowl, combine diced cucumber, diced tomatoes, and chopped parsley. Add the remaining 1 tbsp lemon juice and drizzle with the oil left in the skillet from cooking the lamb (about 1 tsp). Season with salt and pepper to taste; toss gently.
• 6. (Optional) Warm the 50 g pickled turnip briefly in the microwave or serve as is.

🔥 Serve

• Scoop turmeric‑spiced basmati rice into serving bowls.
• Top with sliced lamb shawarma.
• Drizzle garlic toum sauce over the lamb and rice.
• Add a generous spoonful of cucumber‑tomato salad and a side of pickled turnip.
• Garnish with extra chopped parsley and a lemon wedge if desired.