with Tomato & Garlicky White Sauce
Looking for the flavors of a shawarma-stuffed pita and the cool, refreshing crunch of a lettuce wrap? look no further! You’ll fill crisp baby lettuce leaves with shawarma-spiced beef, juicy diced tomato, tangy quick-pickled shallots. Don’t forget to finish the dish with a drizzle of garlicky white sauce for the full shawarma effect!
Allergens
Utensils
Tags
Baby Lettuce
1 unit
Ground Beef
10 ounce
Chicken Stock Concentrate
1 unit
Tofu
1 unit
Yogurt
2 tablespoon
Red Wine Vinegar
5 teaspoon
Shawarma Spice Blend
0.66 tablespoon
Mayonnaise
2 tablespoon
Tomato
1 unit
Garlic Powder
1 teaspoon
Shallot
1 unit
Salt
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Wash and dry produce.
In a small microwave-safe bowl, combine shallot, vinegar, ½ tsp sugar, and ¼ tsp salt (1 tsp sugar and ½ tsp salt for 4 servings). Microwave until shallot turns pink, 30-60 seconds.
Set aside to pickle, stirring occasionally.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, stock concentrate, 2 tsp Shawarma Spice Blend (4 tsp for 4 servings) (be sure to measure—we sent more!), half the garlic powder (you’ll use the rest later), a pinch of salt, and pepper.
Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Carefully drain any excess grease from pan.
While beef cooks, in a second small bowl, whisk together yogurt, mayonnaise, and remaining garlic powder. Taste and season with salt and pepper.
Fill lettuce leaves with shredded lettuce, beef, tomato, and pickled shallot (draining first).
Divide lettuce wraps between plates and drizzle with as much white sauce as you like. Serve.
700
kcal
Calories
46
g
Fat
12
g
Saturated Fat
20
g
Carbohydrate
8
g
Sugar
8
g
Dietary Fiber
48
g
Protein
125
mg
Cholesterol
590
mg
Sodium
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