Don't let the simplicity of this dish fool you. Fresh and flavourful ingredients come together for a delicious Middle Eastern dinner. The best part? You don't even have to leave your house!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Shawarma Spice Blend
Vegetable Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate in a medium pot. Cover and bring to a boil over high heat. Cut broccoli into bite-sized pieces. Toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 18-20 min.
While broccoli roasts, add bulgur to the pot of boiling water. Remove pot from heat. Cover and let stand, until bulgur is tender and liquid is absorbed, 15-16 min.
While bulgur cooks, peel, then mince or grate garlic. Roughly chop the parsley. Finely chop the dill. Halve the tomatoes. Zest, then juice half the lemon. Cut the remaining lemon into wedges. Grate the cucumber into a small bowl and season with salt. Set aside.
Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tsp oil (dbl for 4 ppl), then the lamb, shawarma spice and half the garlic. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
While the lamb cooks, drain the liquid from the small bowl with the grated cucumber. Add the yogurt, dill, 1/4 tsp garlic, 1/4 tsp lemon zest and 1/2 tsp sugar (dbl all for 4 ppl.) to the small bowl and stir to combine.
When bulgur is done, fluff with a fork. Stir in tomatoes, parsley, 1 tsp lemon zest, 1/2 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl). Season with salt and pepper. Divide the bulgur between plates. Top with the broccoli and shawarma spiced lamb. Dollop with cucumber tzatziki and squeeze over lemon wedge, if desired.