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Lebanese shawarma steak & quinoa tabbouleh

Warming house-blend of Lebanese shawarma spices and a cool quinoa tabbouleh to the side


  • 2 tbsp apple cider vinegar
  • 1 cucumber
  • 2 garlic cloves
  • 1 lemon
  • 1 handful of fresh mint
  • 1 red onion
  • 1 handful of fresh flat-leaf parsley
  • 80g quinoa (mix of 3 ideal)
  • 2 flat iron steaks
  • 1 tbsp Greenfields Lebanese shawarma spice mix
  • Tahini sauce
  • 2 large tomatoes


  1. Cook the quinoa according to pack instructions.
  2. Rub both sides of the steaks with the Greenfields shawarma spice mix, season with sea salt and black pepper, then leave to one side.
  3. Thinly slice the red onion. Mix half the onion in a small bowl with the apple cider vinegar and 1 tbsp cold water. Leave to pickle.
  4. Make the tahini dressing; in a small bowl, mix the tahini, a squeeze of lemon juice and 1-2 tbsp cold water. Season with sea salt and black pepper and mix well.
  5. Peel the garlic cloves and cut in half. Heat a frying pan with 1 tbsp oil on a medium heat. Cook the steaks for 3-4 mins on each side, adding the remaining sliced onion and the garlic to the pan halfway through. When cooked, turn off the heat, keep warm and discard the garlic cloves.
  6. Chop the parsley and mint leaves roughly, dice the cucumber and tomatoes into small cubes. Add all to the cooked quinoa, followed by the pickled onion and some of the pickling vinegar.
  7. Spoon the quinoa tabbouleh onto warm plates. Slice the steaks and place over the top, then pour over any remaining juices from the pan.
  8. Pour the tahini dressing over the steak.

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