Beef & Shawarma-Spiced Rice with Carrots & Lemon Labneh

Beef & Shawarma-Spiced Rice

with Carrots & Lemon Labneh

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 740 Cals/serving
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This star of this Middle Eastern-style beef dish is our new shawarma spice blend, which combines traditional ingredients like coriander, cumin, and turmeric for deliciously bold, warming flavor.
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fresh
ingredients
Beef & Shawarma-Spiced Rice with Carrots & Lemon Labneh
Title
  • 10 oz Ground Beef
  • 1 Lemon
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 bunch Parsley
  • ¼ cup Labneh Cheese
  • 2 Tbsps Dried Currants
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ cup Long Grain White Rice
  • 1 Shallot
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

Cook & finish the rice
2 Cook & finish the rice

In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. 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. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Cook the beef
4 Cook the beef

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the lemon labneh & serve your dish
5 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy! 

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and thinly slice the shallot. Peel and roughly chop 2 cloves of garlic. Combine the sliced carrots, sliced shallot, and chopped garlic in a bowl. Quarter and deseed the lemon. Roughly chop the parsley leaves and stems.

2 Cook & finish the rice

In a small pot, combine the rice, currants, a pinch of salt, half the spice blend (you will have extra), and 1 cup of water. Stir to combine. 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. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & finish the rice
Cook the vegetables
3 Cook the vegetables

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared vegetable mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

4 Cook the beef

Add the beef to the other side of the pan. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Stir the beef and vegetables to combine. Cook, stirring frequently, 2 to 3 minutes, or until the vegetables are softened and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the beef
Make the lemon labneh & serve your dish
5 Make the lemon labneh & serve your dish

Meanwhile, in a bowl, combine the labneh and the juice of the remaining lemon wedges. Season with salt and pepper. Serve the finished rice topped with the cooked beef and vegetables and lemon labneh. Garnish with the chopped parsley. Enjoy!