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Keto Beef Shawarma Bowl

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.