Shoarma Sauce Food

TURKISH SHAWARMA RECIPE

Steps:

• Ok, let's start blooming our shawarma spices. Blooming is a great way to intensify your flavors.
• Grab a 1/2 tsp of fennel seed, cumin seed, coriander seed, ground cinnamon, allspice, cloves, smoked paprika and ground cardamom.
• Grind them down with a mortar and pestle.
• Roast (bloom) them in a non-stick pan or iron skillet. I prefer iron.
• Get your exhaust fan on high and/or open the windows. The aroma will envelop the house. Not a bad thing though.
• When everything is starting to smoke turn the heat off and remove the spices to a bowl.
• Your should be getting excited at this point. The aromas are intoxicating and of course I missed this part in my travels to Turkey since the dish went straight from kitchen to my mouth. I wish I had some process shots of that old woman. Ugh.
• Grab 4 TBL of goat or sheep yogurt and marry that with 1 TBL of tahini, 4 cloves of garlic, a couple bay leaves and a few drizzles of extra virgin olive oil.
• Buzz that in a CuisinArt or you can use an immersion blender.
• Pour the roasted spices into this mixture. Spin for a few seconds.
• Add 1 tsp of fine Kosher salt and 1 tsp cayenne pepper.
• Walaah. You have an authentic shawarma marinade / paste.
• Coat the boneless chicken thighs with this little bit of heaven and put in the fridge for a full day.

SHOARMA SPICE MIX

Steps:

• If you have whole spices and the time, dry roast the cumin and coriander seeds in a frying pan for several minutes, let them cool and grind as fine as possible Mix everything together and put in a small jar Shoarma idea for 4: approx 1lb pork, lamb or chicken, cut meat in strips, add 1 tablespoon oil and lemon juice, 1 or 2 teaspoons of the spice mix, add salt to taste, mix and leave for a few hours or overnight.
• If you like add some chopped onion, crushed garlic, chopped chili pepper and a chopped sweet pepper to the meat mix.
• Fry or grill this until done.
• Serve in a wrap or pita bread with a mayonnaise sauce, Tzatziki or try my Yoghurt Chutney (recipe#38562) and add some finely chopped cucumber to it.
• Use for barbecues, marinades and so on.

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.

MAKE YOUR OWN BEEF SHAWARMA

Steps:

• Gather the ingredients.
• Combine all ingredients-yogurt, vinegar, garlic, pepper, salt, cardamom pods, allspice, and lemon juice. If it seems a little dry, add a little olive oil (a tablespoon at a time).
• Add the beef, cover, and refrigerate at least 8 hours, preferably overnight.
• In a stockpot or large saucepan, cook beef over medium heat for 45 minutes or until done. Be sure not to overcook. If beef becomes a little dry, add a few tablespoons of water throughout the cooking duration.
• While beef is cooking, prepare the sauce.
• Gather the ingredients for the sauce.
• Combine sauce ingredients-tahini, lemon juice, yogurt, and garlic-and mix well. Here is an excellent tahini recipe , if you do not have some handy. Set aside.
• Gather the filling ingredients.
• In a large bowl, take the onions, tomatoes, and cucumbers and sprinkle with sumac.
• Add other filling ingredients-parsley and pickle slices, if using, and combine well.
• When the beef is done, you can shred it, slice it, or leave it in large pieces. As long as it is thinly cut, there is not much difference. We prefer to cut ours into wide strips.
• To assemble, place enough beef on a pita to cover 1/4 of the loaf.
• Add veggies and pour sauce.
• Roll like a soft taco or burrito , and you have shawarma.

SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE

Steps:

• Gather your ingredients.
• For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
• For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
• Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
• To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
• When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
• Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
• Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.

SHOARMA SAUCE

Steps:

• Mix the mayonnaise with the milk until you get the right consistency. It has to glide of the spoon not too thin and not too thick.
• Mix the salt and pepper in, this can be adjusted to your own taste. Then mix in the fresh herbs.
• This will be a good sauce to serve when making the shoarma with recipe: http://www.recipezaar.com/44858.

SHAWARMA

Steps:

• Combine yogurt, lemon juice, garlic, pepper sauce, vinegar, onion, black and cayenne pepper, mace, and salt.
• Add meat and marinate overnight.
• (at least 12 hours-stir a few times) Grill the meat until done or broil in oven.
• Combine the tahini, garlic, lemon juice, and parsley.
• Whisk well.
• Add water if needed.
• To make the sandwich slice open a pita, spread some tahini sauce on the bread and add some lettuce and sprouts, tomato, onion and meat.
• Pour on a little tzatziki and chow down.

CHICKEN SHAWARMA

Steps:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

SHAWARMA SAUCE RECIPE

Steps:

• In a medium sized bowl, mix all ingredients together.
• Store in an airtight container in the refrigerator for up to 2 weeks (depending on how fresh your yogurt is).

SHOARMA / KEBAB SOUP

Steps:

• Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours.
• Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer.
• Cut up the bell peppers into little pieces (inch by inch max) and roast them or fry on a grill pan until slightly burnt and very soft.
• Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin.
• Blend the soup well and *then* add the bell peppers.
• Leave overnight and serve the next day with toasted bread.

SHAWARMA

Steps:

• Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
• In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
• Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
• Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.

CHICKEN SHAWARMA

Steps:

• To make the marinade: In a medium bowl, whisk together the garlic, lemon juice, and oil. Add curry powder, salt, pepper, and food coloring and whisk to combine. Add chicken and coat with marinade. Marinate chicken overnight in the refrigerator.
• Preheat a grill to medium heat. Remove chicken from marinade. Grill chicken for about 10 minutes on each side or until fully cooked through. Serve chicken on pita and top with tomatoes and Shawarma Sauce.
• Add garlic to the bowl of a food processor and process until chopped. Add tahini and pulse to combine. With the machine running, slowly add cold water until frothy. Add lemon juice and mix until creamy. Season with salt, to taste.

PRINCE'S CHICKEN SHAWARMA

Steps:

• For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl.
• For prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl.
• Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly.
• Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat.
• Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes.
• When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread.
• Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated.
• Soak rice for 15 minutes in cold water, then strain.
• Mix 2 1/2 cups water together with chicken bouillon in a bowl.
• Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture.
• Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes.
• Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more.
• Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached.