Shrimp Shawarma Bowls

INGREDIENTS

1 lb

Shrimp

Carrot, diced (about 1/2 cup), medium

2 cups

Cherry tomatoes

English cucumber

3 cloves

Garlic

Hummus + lemon, slices

1/2 tsp

Mccormick ginger, Ground

2 tbsp

Mccormick gourmet coriander

1/2 cup

Peas, frozen

2 tbsp

Lemon juice, fresh

1 cup

Basmati rice, brown

1 tsp

Kosher salt

1 tsp

Mccormick allspice, Ground

1/4 tsp

Mccormick black pepper, Ground

1 tsp

Mccormick cinnamon

1/2 tsp

Mccormick turmeric, Ground

7 1/2 tsp

Shawarma seasoning, Homemade

3 tsp

Olive oil, extra virgin

1/2 tsp

Sesame oil, toasted

1 tsp

Mccormick cumin, Ground

1 cup

Greek yogurt, plain fat free

1 3/4 cups

Water