Chicken Shawarma
Our "Eat In" version of Ezov's dish of the same name.
INGREDIENTS
(we bought all of these except for the Shawarma spice seasoning at H-E-B Austin, TX)
Chicken
- 2 lb chicken thigh fillets, skinless and boneless, and cut into strips for wrapping
Marinade
- Garlic clove, 1 large minced
- Lemon juice, 2 TBS
- Olive oil, 3 TBS
- Shawarma Spice Seasoning, 4 TBS - Amazon
OR
in place of pre-made Shawarma Spice combine:
- Ground coriander, 1 TBS
- Ground cumin, 1 TBS
- Ground cardamon, 1 TBS
- Cayenne pepper, 1 tsp
- Smoked paprika, 2 tsp
- Salt, 2 tsp &
- Black pepper
Yogurt Sauce
- Greek yogurt, 1 cup
- Garlic, 1 clove crushed
- Cumin, 1 tsp
- Lemon juice, 1 squeeze
- Salt and pepper
Carraway Cabbage
- Cabbage, 1 cored and shredded
- Olive Oil, 1 TBS
- Onion, 1, thinly sliced
- Caraway seeds, 2-3 tsp
Cauliflower
- Cauliflower, 1 medium, sliced in small florets
- Olive oil, 2 TBS
- Butter, 2 TBS, unsalted melted
- Garlic Powder, ½ tsp
- Paprika, 1/4 tsp
- Salt, to taste
- Black pepper, ground to taste
Pickled Onions
- Pickled Pink Onions - Amazon
Wraps/Bread
- Bakery Flour Tortillas - H-E-B
INSTRUCTIONS
Read through all of these instructions first so you can coordinate what to cook when to have it all ready at the same time :-)
Chicken
- Mix marinade – Mix the marinade directly in a ziplock bag to keep chicken well coated. If you do opt to use a container, either turn the chicken a few times or increase the marinade by 50%.
- Add chicken to marinade and refrigerate for 12 to 24 hours (but 3 hours will do in a pinch)
- Yogurt sauce – Mix ingredients then set aside for at least 20 minutes to let flavors meld.
- Cook chicken either on the stove or on the BBQ.
- Rest chicken for at least 3 minutes before serving.
Cabbage
- Cook the cabbage in boiling water for 3 mins until tender, then drain.
- Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden.
- Sprinkle the caraway seeds over the cabbage and cook for a further 2 mins until fragrant.
- Stir in the cabbage and heat through. Set aside.
Cauliflower
- Preheat the oven to 425˚F and line a baking sheet with parchment paper.
- Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
- Combine seasonings (garlic powder, salt, paprika, and pepper). Sprinkle onto caulliflower and toss to evenly coat.
- Spread cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness. Set aside.
To serve "Ezov Style"
- Pile 1 serving chicken (size as desired) into center of standard sized plate.
- Surround with fixin's: portions of cabbage, cauliflower, and pickled onions.
- Serve with warmed naan and yogurt.
- Wrap as desired!
Tips:
- Yogurt sauce can be stored up to 3 days in the fridge.
Crudo
An "Eat In" version of Ezov's dish of the same name. Thanks to BD Outdoors for this recipe. Visit BD Outdoors for other ideas.
INGREDIENTS
- Sashimi Tuna, 8oz fresh sliced-HEB
- Blood oranges, 2-HEB
- Pomegranate, 1/4-HEB
- Extra Virgin Olive Oil, 4 TBS, divided-Costco
- Pistachios, 2 TBS, shelled, toasted, and coarsely chopped-HEB
- Chives, 1 TBS chopped-HEB
- Sea Salt, coarse, for finishing-HEB
INSTRUCTIONS
- Arrange tuna pieces on serving plate and place in freezer while you prepare the fruit.
- Prepare oranges. Zest one of the oranges into a large bowl using a grater. Then completely peel and segment both oranges into the same bowl. To segment: separate into slices, hold over the bowl, and use a paring knife to cut between the membranes and release the fruit segments into the bowl along with the juice.
- Add pomegranate seeds to the bowl
- Add two TBS olive oil and a pinch of sea salt. Gently combine the mixture with a fork.
- Remove tuna and plate from freezer. Spoon fruit and oil mixture onto tuna. Drizzle the tuna and fruit with remaining two tablespoons of olive oil.
- Top with chopped pistachios, chives, and a generous sprinkle of salt.
- Serve immediately.
