Leave the pita behind and layer this wonderous bowl with all your favourite shawarma toppings: roasted carrots, sweet tomatoes, pickles, olives and a creamy hummus dressing!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then thinly slice shallots. Cut tomatoes into 1/2-inch pieces. Drain, then roughly chop olives. Peel, then mince or grate garlic.
Combine beef, panko, Shawarma Spice Blend, half the garlic and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Add carrots and 1 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange meatballs on the other side of the baking sheet. Bake in the middle of the oven until carrots are golden-brown and meatballs are cooked through, 10-12 min.**
Meanwhile, add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
Add mayo, hummus, 1/4 tsp garlic and 2 tsp water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Whisk together 1/2 tbsp pickling liquid and 1/2 tbsp oil (dbl both for 4 ppl) in another large bowl. Add spring mix and tomatoes, then toss to combine.
Divide salad between plates, then top with olives, carrots, meatballs and pickled shallots. Drizzle hummus dressing over top.