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Beef Shawarma Bowls

with Harissa-Glazed Carrots & Tzatziki Sauce

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 790 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re highlighting vibrant, smoky harissa paste (a Middle Eastern staple made from roasted peppers) by using it to glaze the carrots atop our flavor-packed beef shawarma bowls. On the side, we’re salting and straining grated cucumber before combining it with Greek yogurt to make an irresistibly creamy Tzatziki sauce for dipping and topping.

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fresh
ingredients
Beef Shawarma Bowls with Harissa-Glazed Carrots & Tzatziki Sauce
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 4 Pocketless Pita
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 1 Persian Cucumber
  • 1 Zucchini
  • 2 cloves Garlic
  • ½ cup Plain Greek Yogurt
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano, & Crushed Aleppo Pepper)
tried-and-true
kitchen tools
step-by-step
instructions
Roast the vegetables & glaze the carrots:
1 Roast the vegetables & glaze the carrots:

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 halve crosswise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer the zucchini pieces to a sheet pan. Transfer the carrot pieces to 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. Season with salt and pepper to taste. 

Cook the rice:
2 Cook the rice:

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. 

Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, peel and finely chop the garlic; 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. 

Warm the pitas:
4 Warm the pitas:

Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack. 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. 

Cook the beef:
5 Cook the beef:

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. 

Make the tzatziki sauce & serve your dish:
6 Make the tzatziki sauce & serve your dish:

While the beef cooks, using a spoon, press down on the salted cucumber to release as much liquid as possible; discard the liquid. Return the drained cucumber to the bowl and 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 sauce on the side. Enjoy! 

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Roast the vegetables & glaze the carrots:
1 Roast the vegetables & glaze the carrots:

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 halve crosswise. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Transfer the zucchini pieces to a sheet pan. Transfer the carrot pieces to 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. Season with salt and pepper to taste. 

2 Cook the rice:

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. 

Cook the rice:
Prepare the ingredients:
3 Prepare the ingredients:

While the rice cooks, peel and finely chop the garlic; 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. 

4 Warm the pitas:

Stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Carefully place directly onto the oven rack. 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. 

Warm the pitas:
Cook the beef:
5 Cook the beef:

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. 

6 Make the tzatziki sauce & serve your dish:

While the beef cooks, using a spoon, press down on the salted cucumber to release as much liquid as possible; discard the liquid. Return the drained cucumber to the bowl and 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 sauce on the side. Enjoy! 

Make the tzatziki sauce & serve your dish: