Beef Shawarma Bowls (Paleo, Keto)

These delicious beef shawarma bowls are packed with protein, veggies, healthy fats, and more. A step-by-step dinner recipe for the Paleo/Keto family.

Bella Grace
Beef Shawarma Bowls (Paleo, Keto)

I've been craving a Shawarma bowl ever since I left Austin. For those who live out in the Hill Country (or who have ever visited the Autism Trust), there is a really delicious, locally owned food truck right by the land that serves these amazing salad bowls with protein, roasted veggies, and this divine tahini sauce. You HAVE to try it. If any of the Peeps TV team are reading this, you know exactly which truck I'm talking about. Ever since I left I've been thinking of ways to re-create their recipe. 

Typically, Shawarma is a kebab style cooking of meat. You may recognize it in a British kebab shop- the meat spinning around on a big stick and cooking and all that. Realistically, we don't have those kind of machines in my house so this meatball imitation bowl is the next best thing. I think traditionally this dish is made with lamb, but I have used beef in this recipe. Feel free to choose either- I think turkey would taste great too! Really any ground, high-quality meat is going to be delicious here. The mint and parsley flavors are subtle, but give it a unique flavor that you are going to just LOVE. I am so excited for you all to try this one. Let me know how you get on!


1 1/2 lbs ground beef or lamb

1 organic egg

1 tablespoon tomato paste

2 garlic cloves, minced

1/8 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

sea salt and black pepper


1 zucchini, cut into rounds

1 yellow squash, cut into rounds

2 tablespoons olive oil

sea salt and black pepper

Cauliflower Rice:

1 cauliflower

2 tablespoons parsley, chopped

1 tablespoon mint, chopped

sea salt and black pepper

Tahini Dressing:

2 tablespoons tahini, melted

2 tablespoons coconut aminos

1 tablespoon rice vinegar

1/2 teaspoon garlic powder

sea salt and black pepper


mixed salad greens

toasted sesame seeds


1) Preheat oven to 350F. Prepare cauliflower by breaking into florets. Set aside.

2) Add chopped zucchini and yellow squash to a baking sheet, drizzle generously in olive oil and pop in the oven for 30 minutes (total cooking time).

3) In a bowl, combine all meatball ingredients. Using your hands, form equal sized meatballs. Place on a baking sheet and cook in the preheated oven for 20 minutes.

4) While the meatballs and vegetables are cooking, add cauliflower florets into your food processor (I find doing this little bit by little bit is easiest). Continue until the entire cauliflower is pulsed into small, rice-like pieces.

5) In a large skillet, melt 2 tablespoons grass-fed butter or cooking oil. Add pulsed cauliflower, herbs and seasoning and saute for 8 minutes or until cooked through.

6) Mix your tahini dressing ingredients together in a bowl until combined.

7) Assemble your bowl. I like to put mixed greens on the bottom followed by segments of cauliflower rice, roasted squash and zucchini and meatballs. Drizzle the entire thing in tahini dressing, sprinkle with sesame seeds, and enjoy!

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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