Shawarma Beef & Potato Skillet

Ryan Eckles, Project Bread

School Lunch

School Lunch Recipe: Beef Tips

Shawarma Beef & Potato Skillet

This is a different take on the classic meat and potato combination. We use our shawarma spice rub to give the beef a ton of flavor and that unique shawarma tartness from the vinegar. This can be made with regular or sweet potatoes so feel free to experiment which your kids like better. We used zucchini in this recipe but the vegetable choice is up to you; this would also work with green beans, broccoli, cauliflower – the list goes on.

This is great on it’s own with the yogurt sauce, fresh cilantro and green onions. You can also try it on a flatbread or in a taco or burrito.

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Yield: 100 servings, 4 oz. stir-fry, 1 1/3 cups rice


¼ cup canola oil
12 lbs potatos, cooked small cube (can be sweet)
16 3/4 lbs lean ground beef
10 onions, sliced
12 bell pepper, sliced
4 quarts zucchini, sliced
4.5 oz Shawarma Spice Mix
2 cups white wine vinegar
2 cups canola oil
3 lbs lemons, zest and juice
2 Tbsp kosher salt
1 Tbsp black pepper
2 quarts plain Greek yogurt
1 cup lemon juice
3 Tbsp garlic paste


Scallion, thinly sliced
Fresh cilantro, chopped


  1. Whisk spices with ¼ cup oil, vinegar, lemon zest and juice, and garlic. Add ground meat and mix until combined. Let sit for 15-30 minutes.
  2. Heat skillet then add peppers, onions and sauté for 3-5 minutes. Add ground beef mixture and sauté until meat is fully cooked. Add zucchini and cooked potato until warmed through, about 10-15 minutes.
  3. Remove from heat and transfer to hotel pans for service. Whisk yogurt, lemon, and garlic together and drizzle over the top. Garnish with chopped fresh cilantro and green onion.

USDA Requirement

2 oz meat/meat alternative

Nutritional Information

Calories 292 calories Saturated Fat 4.5 g Sodium 168 mg Carbohydrate 16 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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