Beef Shawarma Bowl with Rice and Hummus
Makes 1 serving

INGREDIENTS
160 g Rump steak, fat trimmed, sliced thin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
40 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.)
80 g Tomato
80 g Cucumber
40 g Gherkins
5 g Olive oil
1 tsp Ground cumin
1 tsp Smoked paprika
A pinch Ground cinnamon
2 cloves, about 6 g Garlic
A squeeze Lemon juice

METHOD
1. Toss the beef with the oil, cumin, paprika, cinnamon, crushed garlic and a pinch of salt.
2. Heat a frying pan until it smokes and fry the beef in one layer for about a minute a side, in two batches if it crowds. The edges should crisp.
3. Build the bowl: rice at the bottom, beef over it, then the chopped tomato, cucumber and gherkins, a spoon of hummus and a squeeze of lemon.

Contains sesame.
Pickles in vinegar often list sulphites. Check the jar.

RECIPE NOTES
The spice rub is doing what the rotisserie does in a shawarma shop. Slice the beef as thin as you can so there is more surface to crisp.
Hummus is 100 kcal for the 40 g here. A yogurt and garlic sauce for the same weight would be about 25.

Full recipe: https://www.getfuel8.com/recipes/beef-shawarma-bowl-rice-hummus
