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.
GREEK BEEF PITAS
A local fast-food pita restaurant inspired me to make my own Greek-style sandwiches at home. Add olives if you like. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.
Nutrition Facts : Calories 407 calories, Fat 11g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 2g fiber), Protein 34g protein.
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