Levantine Mezze
Free recipe
Chargrilled Shawarma Bowl with Pomegranate
Weeknight-friendly shawarma bowl with a levantine accent, with Pomegranate, finished with a squeeze of lemon and a shower of herbs.
***** 4.5 · 217 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat a grill or a heavy grill pan until very hot. Toss the main ingredients with olive oil, salt, and pepper so they take on color without sticking.
- Grill in batches, turning once, until deeply charred at the edges and just cooked through. Resist the urge to move them too soon.
- Build the sauce and finish with Pomegranate: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the shawarma bowl warm, with plenty of good bread or a simple salad alongside. This makes about 8 servings; leftovers keep well for a day.
More Levantine Mezze
You might also like
Levantine Mezze
Free
Bright, herb-forward fattoush in White Wine that proves levantine cooking is about restraint, not shortcuts.
Levantine Mezze
Free
Simple Kibbeh, the way the levantine coast does it, in White Wine -- generous, unfussy, and made for sharing.
Levantine Mezze
Free
A levantine favorite: shawarma bowl with Tahini Drizzle, cooked low and slow so every layer of flavor has time...
Levantine Mezze
Free
This batata harra with Pomegranate leans on good olive oil, bright acid, and fresh herbs -- simple ingredients...