STEAK SHAWARMA PITA
Steps:
- For the green chile zhoug: Blacken serrano chiles on top rack of a toaster oven set on broil for 2 minutes per side. Let cool until cool enough to handle, then remove stems. Place in a food processor fitted with an S blade along with the oil, cardamom, coriander, salt, green onions, garlic, lemon juice, cilantro, parsley, bell pepper and jalapeno and pulse for 3 to 5 turns, then process on high speed, adding 1/2 cup cool water. Adjust for salt and place in a glass jar with a tight-fitting lid. Keeps for up to 2 weeks, refrigerated. Use like hot sauce or salsa in a pita with shawarma.
- For the quinoa taboulleh: Combine the quinoa, 1 teaspoon salt and 2 cups water in a 1-quart saucepot and bring to a boil. Cover and turn off heat, then let rest without removing the lid for 20 minutes. Spread cooked quinoa over a dinner plate to cool and allow steam and moisture to dissipate.
- Meanwhile, mix oil, pepper, parsley, lemon juice, mint leaves and remaining 1/2 teaspoon salt in a large bowl, then fold in quinoa. Cover and refrigerate until ready to use. Taboulleh keeps, refrigerated for 3 days.
- For the steak shawarma: Mix the yogurt, vinegar, garlic, coriander, allspice, cardamom, cinnamon, cumin, lemon juice, salt and pepper in a medium bowl with a whisk. One at a time, dip each thinly sliced steak into marinade on both sides and place in a plastic tub that will accommodate all marinade and steak. Cover and refrigerate overnight or up to 3 days.
- Preheat a gas or charcoal grill to 450 degrees F. Line a pan with foil.
- Place steaks on hot grill and cook for 90 seconds per side, then place in lined pan. Cut thin steaks into 1/4-inch strips with a good knife. Return cut strips to pan and cover with foil to keep warm until ready to serve.
- Serve steaks in pitas, and top with quinoa tabbouleh and green chile zhoug.
GRILLED VEGGIE PITAS WITH CHICKPEAS AND TAHINI SAUCE
Steps:
- Preheat a grill on medium heat to 400 degrees F. Alternatively, preheat a two-burner grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
- Meanwhile, make the sauce: In a small food processor, combine the lemon zest and juice, tahini, garlic, water, olive oil, maple syrup, cumin, turmeric, 1 teaspoon salt and 1/4 teaspoon pepper. Process until smooth. Taste for seasoning. Set aside.
- Drizzle both sides of the eggplant, yellow squash and zucchini with olive oil and sprinkle with salt and pepper. Grill each side until tender and charred, 3 to 4 minutes. Remove and let cool slightly, then cut into 1/2-inch cubes. Transfer to a large bowl; add the chickpeas, chopped dill, sesame seeds and a sprinkle of salt and pepper. Toss together.
- When ready to serve, lightly grill both sides of each pita. Gently fold the pitas in half, keeping them intact, and fill with the vegetable mixture. Top each pita with 1 to 2 cucumber ribbons, a liberal drizzle of the sauce and a few dill fronds and oregano leaves. Serve warm or at room temperature.
TURKEY PITA WITH CABBAGE, CUCUMBERS AND TAHINI DRESSING
This shawarma-like pulled turkey sandwich, using Thanksgiving leftovers, is a great alternative to the mayo-and-cranberry-sauce fallback. Or it can be made any time of year with roast turkey, chicken or lamb.
Provided by David Tanis
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put cabbage and carrot in a bowl, season with salt and pepper, then toss with pomegranate molasses and 1/2 teaspoon garlic and set aside. Put cucumber in a separate bowl and season with salt and chopped mint.
- Make the tahini dressing: In a small bowl, stir together tahini, lemon juice, remaining 1/2 teaspoon garlic and cayenne. Whisk in yogurt and season with salt and pepper.
- Put olive oil in a cast-iron skillet over medium-high heat. Add turkey and let sizzle. Season with salt, pepper, cumin, coriander and red pepper flakes. Stir-fry for 1 minute and turn off heat.
- Warm pitas briefly in a toaster oven and cut in half to make 8 pockets. Spoon some warm turkey into each pita, then a spoonful of cabbage, a bit of cucumber, some sliced radish, if using, and a large dollop of tahini dressing. Serve 2 filled pockets per person.
Nutrition Facts : @context http, Calories 510, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 820 milligrams, Sugar 14 grams, TransFat 0 grams
TURKEY PITAS WITH CUCUMBERS, CHICKPEAS AND TAHINI
These vibrant, crunchy, creamy turkey sandwiches have all the flavors of falafel, but without the frying. They've got a lemony tahini dressing, soft chickpeas, and a cumin-scented tomato and cucumber salad, all packed into pitas with leftover turkey (use dark or white meat). The pickled red onions give these a wonderful brightness, and they're well worth the 10 extra minutes they take to make.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, stir together onion, 1 tablespoon lemon juice, salt, cumin and sugar. Let sit for at least 10 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a small bowl, stir together tahini, remaining 1 tablespoon lemon juice, garlic, pinch of salt and 2 to 3 tablespoons warm water to thin the sauce. It should be thick but pourable. Taste, and add more salt and lemon juice, if needed.
- Into the bowl with onions, stir in chickpeas, cucumbers, tomatoes and oil. Taste, and add more salt and lemon juice if needed.
- In each pita half, layer turkey, then drizzle with tahini-lemon mixture. Add spoonfuls of chickpea salad, cilantro and mint. Drizzle liberally with more tahini sauce and zhug, if you like.
SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD
The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.
Provided by Melissa Clark
Categories dinner, easy, weeknight, steaks and chops, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
- Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
- Light the grill or heat the broiler to high. Pat steak dry with paper towels.
- If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
- Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams
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