Middle Eastern · main

Beef Shawarma Rice Skillet

Beef Shawarma Rice Skillet reads umami 7.3, citrus 5.5 and richness 5.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 52 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 7.0 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.3 · Citrus 5.5 · Richness 5.1 · Sourness 5.0 · Fruity 4.4 · Allium 4.0 · Salinity 3.9 · Warm Spice 2.5 · Herbaceous 2.4 · Earthy 2.2 · Sweetness 2.1 · Funk & Ferment 2.1 · Floral 1.4 · Nutty 1.3 · Bitterness 1.3 · Heat 0.8

What's in it (16)

• flank steak — 454 g
• olive oil — 27 g
• cumin — 15 g
• coriander — 3 g
• paprika — 5 g
• cinnamon — 3 g
• salt — 6 g
• black pepper — 3 g
• yellow onion — 110 g
• garlic — 12 g
• long grain basmati rice — 266 g
• beef broth — 592 g
• tomato paste — 30 g
• plain yogurt — 118 g
• parsley — 7 g
• lemon — 65 g

Time & effort: about 52 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 191.3 kcal, 12.8 g protein, 6 g fat, 21.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. In a medium bowl, toss the beef strips with 1 tablespoon of the olive oil, the cumin, coriander, paprika, cinnamon, 3/4 teaspoon of the salt, and the black pepper until every piece is coated; let sit at room temperature 15 minutes while you chop the onion and garlic.
2. Heat the remaining 1 tablespoon olive oil in a large deep skillet or Dutch oven over high heat until shimmering. Add the beef in a single layer and sear undisturbed until deeply browned on the bottom, about 3 minutes, then flip and cook until browned on the second side and just cooked through, 2 minutes more. Transfer the beef and any juices to a plate.
3. Reduce the heat to medium and add the onion to the same skillet; cook, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
4. Add the garlic and tomato paste; cook, stirring constantly, until the paste darkens slightly and smells toasted, about 1 minute.
5. Add the rinsed rice and stir to coat every grain in the tomato-onion mixture, toasting 1 minute.
6. Pour in the beef broth and the remaining 1/2 teaspoon salt, scraping up any browned bits from the bottom of the pan with a wooden spoon.
7. Bring to a boil, then cover, reduce the heat to low, and simmer undisturbed until the rice is tender and the liquid is absorbed, 16-18 minutes.
8. Remove from the heat, uncover, and scatter the seared beef and its juices evenly over the rice.
9. Cover again and let stand off the heat until the beef is warmed through, about 5 minutes.
10. Fluff the rice and beef together with a fork, then taste and adjust salt.
11. Serve topped with dollops of yogurt, a scatter of parsley, and lemon wedges for squeezing.

Dishes with a similar flavor shape

• Greek Beef and Orzo Skillet — Greek
• Garlic Parmesan Baked Orzo with Chicken — Mediterranean
• Sausage, Kale, and White Bean Orzo — Italian-American
• Greek Chicken and Rice Skillet — Greek
• Grilled Lamb Chops with Lemon and Oregano — Greek

Keep reading: what umami, citrus, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.