Keto Beef Shawarma Bowl

Weekdays are often rushed and the last thing you want to do is to cook a complicated meal. My keto beef shawarma bowl will come to the rescue! A delicious, flavorful, and complete meal that can be ready in 30 minutes or less. What’s best, both the white garlic and red pepper sauces may be made in advance and kept in the refrigerator. Thinking of meal prep for the week? You got it. Easy peasy and budget friendly. You’re welcome.

Protein may be substituted with chicken, lamb, or pork.

Yields 4 servings of Keto Beef Shawarma Bowl.

The Preparation

Shawarma Beef

• 1 ½ pounds 80/20 ground beef
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon cumin
• ½ tablespoon five spice powder
• ½ tablespoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons Greek yogurt
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons butter

Cauliflower Rice

• 455 grams (approx 16 oz) cauliflower rice*
• 2 tablespoons light soy sauce

White Garlic Sauce

• 2 tablespoons garlic powder
• ½ teaspoon onion powder
• 4 tablespoons Greek yogurt
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons water

Red Pepper Sauce

• 1 teaspoon crushed red pepper flakes
• 1 tablespoon sriracha
• 1 tablespoon chili oil **
• 2 tablespoons Greek yogurt
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Optional toppings include finely sliced cabbage, cucumber, tomatoes, avocado, etc

* Make your life easier, readily available in big grocery stores, Trader Joes, and Costco
** Make your own by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

The Execution

1. In a bowl, mix the ground beef and shawarma beef spices.

2. In a separate container, combine yogurt and lemon juice. Mix until homogeneous.

3. Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.

4. For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.

5. Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.

6. Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.

7. Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.

8. To assemble, layer cauliflower rice, beef, toppings, and sauces.

This makes 4 servings of Shawarma Bowl (Beef and Cauliflower Rice with approximate 1 tablespoon each of White Garlic and Red Pepper Sauces, toppings not included). Each serving comes out to be 632.75 Calories, 46g Fats, 15.79g Net Carbs, and 34.22g Protein.

Keto Beef Shawarma Bowl

This makes 4 servings of Shawarma Bowl (Beef and Cauliflower Rice with approximate 1 tablespoon each of White Garlic and Red Pepper Sauces, toppings not included). Each serving comes out to be 632.75 Calories, 46g Fats, 15.79g Net Carbs, and 34.22g Protein. * Make your life easier, readily available in big grocery stores, Trader Joes, and Costco ** Make your own by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

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Ingredients

  

Shawarma Beef

• 1 ½ pounds 80/20 ground beef
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon cumin
• ½ tablespoon five spice powder
• ½ tablespoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons Greek yogurt
• 2 tablespoons fresh squeezed lemon juice
• 2 tablespoons butter

Cauliflower Rice

• 16 ounce cauliflower rice*
• 2 tablespoons light soy sauce

White Garlic Sauce

• 2 tablespoons garlic powder
• ½ teaspoon onion powder
• 4 tablespoons Greek yogurt
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons water

Red Pepper Sauce

• 1 teaspoon crushed red pepper flakes
• 1 tablespoon sriracha
• 1 tablespoon chili oil **
• 2 tablespoons Greek yogurt
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Optional toppings include finely sliced cabbage cucumber, tomatoes, avocado, etc

Instructions

 

• In a bowl, mix the ground beef and shawarma beef spices.
• In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
• Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
• For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
• Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
• Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
• Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
• To assemble, layer cauliflower rice, beef, toppings, and sauces.