Shawarma Beef

Ingredients

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Riced Cauliflower, frozen

  Green Giant

  16 oz or 454g

• Ground beef

  80% lean meat / 20% fat, raw

  1 ½ lb or 680g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Cumin

  Spices, cumin seed

  ½ tbsp, ground or 5g

• Cayenne pepper

  Spices, red or cayenne

  ½ tbsp or 3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Greek yogurt

  Plain, whole fat

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Butter

  Unsalted

  2 tbsp or 28g

• Broccoli

  Frozen, chopped, unprepared

  2 cup or 312g

Directions

1. -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, broccoli, and sauces (1 tbsp of each sauce).