Beef Shawarma Bowls

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the zucchini lengthwise, then crosswise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place the zucchini pieces on a sheet pan. Place the carrot pieces in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned zucchini in an even layer, cut side down, on one side of the sheet pan. Reserving the bowl, arrange the seasoned carrots in an even layer on the other side of the sheet pan. Roast 18 to 20 minutes, or until the vegetables are browned and tender when pierced with a fork. Transfer the roasted zucchini to a cutting board and cut crosswise into 1/2-inch pieces. Transfer the roasted carrots to the reserved bowl; add the maple syrup and harissa paste. Stir to coat and season with salt and pepper to taste.

While the vegetables roast, in a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, if necessary, peel the garlic; finely chop. Using the flat side of your knife, smash until it resembles a paste (or use a zester). Grate the cucumber on the large side of a box grater. Transfer to a strainer set over a bowl; sprinkle with salt and stir to combine. Let sit at least 10 minutes, without stirring, to allow any excess water to drain. 

Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 6 to 8 minutes, or until heated through and pliable. Transfer to a cutting board and carefully unwrap. Cut each pita into 4 wedges.

While the pita warms, pat the beef dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add all but a pinch of the za’atar seasoning and half the garlic paste; cook, stirring occasionally, 2 to 3 minutes, or until the beef is cooked through. Turn off the heat.

While the beef cooks, press down on the salted cucumber with a spoon to release as much liquid as possible; discard the liquid. Wipe out the bowl. Place the drained cucumber in the bowl; add the yogurt, a drizzle of olive oil, and as much of the remaining garlic paste as you’d like. Stir to combine; season with salt and pepper to taste. Serve the cooked rice topped with the cooked beef, glazed carrots, and sliced zucchini. Garnish with the remaining za’atar seasoning. Serve the pita wedges and tzatziki sauce on the side. Enjoy!