How to Make A Shawarma Meal of Beans & Peas

Power-Pack Your Beef Shawarma

with a Full Meal of Extra Protein

CK Beef Shawarma with Loubieh and Peas1

I am sharing with you today with another one of the dishes I have created in my kitchen and that my children love a lot. As I previously mentioned, I tend to come up with new dishes, combining what I love from different cuisines, specially when based on the Lebanese one. This is one of them.

CK Beef Shawarma with Loubieh and Peas2Lebanese major stores in Montreal provide meat and poultry readily cut and marinated to be cooked at home, like Shish-Taouk and Beef Shawarma, among others.

It is this particular Shawarma meat, sliced and marinated, that bases this recipe.

However, since not all of you might have access to prepared Shawarma, I have included here the full recipe of the sauce for you to marinate your beef meat. You can disregard the sauce if you have access to already marinated Shawarma.

Otherwise, consider marinating the meat overnight, or an hour before cooking it.

Lebanese Rice vermicelliThis dish is consumed with Lebanese Vermicelli Rice, which recipe is available for you on my blog. I prepare a salad on the side to complete the meal.

I hope that you will like it like we all do in my household.

Enjoy it! Life is Good!

How to Make A Shawarma Meal of Beans & Peas
How to Make A Shawarma Meal of Beans & Peas
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40-45 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40-45 minutes 1 hour
How to Make A Shawarma Meal of Beans & Peas
How to Make A Shawarma Meal of Beans & Peas
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40-45 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
40-45 minutes 1 hour
Ingredients
To Marinate the Meat
Servings: people
Instructions
  1. Mix well the sauce ingredients, and marinate the cut meat in for 1 hour, or overnight
  2. In a casserole, warm the vegetable oil over medium heat, and cook the onions until yellowish.
  3. Add the meat with the sauce, and cook, stirring regularly, for 15 minutes.
  4. Add the Green beans, and the Black-eyed peas, and saturate with water. Add the salt and mix well but gently.
  5. Increase the heat to high, bring to a boil then lower the heat to medium, add the lemon juice, and leave it to cook for 25 minutes or until most of the water (but not all) dries out.
  6. Transfer into a serving plate, and serve with Lebanese Vermicelli Rice.*
Recipe Notes

For the recipe of the Lebanese Vermicelli Rice, click hereLebanese Vermicelli Rice

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