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Shwarma bowl with beef, tomato, tzatziki and brown pita

We won’t blame you for being bowled over by this shwarma bowl with beef, tomato, tzatziki and brown pita! It’s perfect for sharing, too.


For the beef
1 tsp origanum
1 tsp salt
½ tsp allspice
½ tsp pepper
½ tsp garlic powder
¼ tsp clove
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp chilli flakes
500 g rump steak
6 tbsp olive oil
4 tbsp red-wine vinegar
For the tzatziki
1 cucumber, grated
1 lemon, zested
1 cup yoghurt
1 tsp origanum
To serve
1 red onion, finely chopped
5 Roma tomatoes, quartered
6 brown pitas, toasted
Handful fresh origanum

For the beef
1. Mix the spices and rub them on the beef with half the oil and vinegar. Marinate for 15 minutes.
2. Heat the pan with the rest of the oil and fry the beef on high heat for 4 minutes per side until medium-rare. Allow the beef to rest for 10 minutes before slicing.
For the tzatziki
1. Mix all the ingredients together and place in the fridge.
To serve
1. Lay the sliced beef on a platter with onions and tomatoes.
2. Place the tzatziki in a bowl and the toasted pitas on the side. Garnish your shwarma bowl with origanum.

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto //

Not a red meat fan? For something just as tasty, healthy and budget-friendly, make this pilchards Buddha bowl.

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