Beef Shawarma with Lentils and Rice and Parsley Salad

Wonderfully fragrant beef, comforting lentils and rice, and a fresh, zippy salad make up this tasty and nutritious Lebanese meal that's simple to whip up for dinner

Credit: Catherine Roscoe Barr

Fragrant beef, hearty lentils and rice, and a fresh salad make up this tasty Lebanese meal

This incredibly flavourful Lebanese meal is super fresh and healthy, and easy to assemble for dinner

I’ve had a few Lebanese cookbooks out from the library lately and have been enjoying trying a few new recipes (like the Lebanese feast I made a few weeks ago).

The shawarma and lentil and rice recipes are from a great cookbook called The Lebanese Kitchen: Quick and Healthy Recipes by Monique Bassila Zaarour.

I made a few omissions because I couldn’t find the mastic or sumac called for in the shawarma recipe. It still turned out wonderfully and is definitely a meal I’ll make again.

I am especially in love with the lovely fresh parsley salad I made up, which was inspired by tabbouleh. I was happy to find another use for leftover parsley.

Serves 4

Beef Shawarma


  • 2 medium sirloin steaks, thinly sliced
  • 3 tbsp vegetable oil
  • 4 tbsp red wine vinegar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg


  1. In a resealable bag, combine meat with remaining ingredients and let marinate for 1 hour.
  2. Preheat oven to 400F.
  3. Remove meat from bag, discarding marinade, and carefully lay each piece flat on a baking sheet.
  4. Cook for about 15 to 20 minutes, or until meat is no longer pink on outside.

Lentils with Rice


  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup short-grain rice
  • 1 can lentils, drained


  1. In large pot over medium heat, heat oil and add onions, stirring frequently until browned and crisp, about 10 minutes.
  2. Remove half of the onions for garnish.
  3. Add water, salt, pepper and rice to remaining onions.
  4. Bring to boil, then reduce heat to simmer and cook, covered, for about 10 minutes.
  5. Add lentils and bring back to boil, then reduce heat to simmer and cook, covered, for about 20 more minutes, or until water has been absorbed.
  6. Plate and garnish with reserved onions

Parsley salad


  • 1 bunch parsley, stems removed, chopped
  • 1 head romaine lettuce, chopped
  • 2 tomatoes, chopped
  • 1/2 lemon, juiced
  • 1 tbsp olive oil


Combine all ingredients in large bowl, stirring well to combine.