Shrimp Shawarma Bowls
INGREDIENTS
•
2 Tablespoons McCormick Gourmet™ Coriander, Ground (I like to use their Roasted Coriander, Ground)
•
1 teaspoon McCormick® Allspice, Ground
•
1 teaspoon McCormick® Cinnamon, Ground (I the McCormick Gourmet™ Saigon Cinnamon)
•
1 teaspoon McCormick® Cumin, Ground
•
1/2 teaspoon McCormick® Ginger, Ground
•
1/2 teaspoon McCormick® Turmeric, Ground
•
1/4 teaspoon McCormick® Black Pepper, Ground
•
3 teaspoons extra virgin olive oil, divided
•
1 cup brown basmati rice
•
1 1/2 teaspoons + 2 Tablespoon Homemade Shawarma Seasoning
•
3 cloves garlic, minced, divided
•
1 teaspoon Kosher salt, divided
•
1 3/4 cups water
•
1/2 cup frozen peas
•
1 medium carrot, diced (about 1/2 cup)
•
1 pound shrimp (shells and veins removed)
•
1 cup plain, fat free Greek yogurt
•
2 Tablespoons fresh lemon juice
•
1/2 teaspoon toasted sesame oil
•
1 English cucumber, diced or sliced into half moons
•
2 cups cherry tomatoes, halved
•
hummus + lemon slices for serving, optional
ADVERTISEMENT