Beef Shawarma & Cabbage

2 serving
20 Minutes


8 oz Top Sirloin Steak (thinly sliced)
3 cups Green Cabbage (small, cut into wedges)
2 tsps Shawarma Spice Blend
2 tbsps Extra Virgin Olive Oil
2 tsps Tahini (runny)
1/4 cup Water (plus extra)
1/4 Lemon (medium, juiced)
Sea Salt & Black Pepper (to taste)
1/2 tsp Parsley (chopped)


Amount per serving


1Heat a cast-iron grill or pan over medium heat.
2Mix the steak, cabbage, shawarma spice, and oil together, being sure to keep the cabbage wedges intact.
3Add the cabbage and steak to the pan, working in batches as needed. Cook the cabbage for three to five minutes on each side until softened and grill marks appear. Cook the steak for two to three minutes on each side or until grill marks appear. Keep the cooked food in a warm oven if you're working in batches.
4Make a tahini dressing by mixing the tahini, water, lemon, salt and black pepper. Use more water to thin out as needed. Garnish the steak and cabbage with parsley, serve and enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately one cup of steak and 1 1/2 cups of cabbage.
Additional Toppings:Pickled turnip and/or hot sauce.