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.
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Shahzad Yousaf
y_s@yahoo.comThis recipe is a great way to use up leftover steak. It's also a great meal for a crowd.
Sbusiso Sbani
sbani.s@aol.comOverall, this recipe was a success. I would definitely recommend it to others.
Mr Jegede
jmr@gmail.comThe steak was a bit tough, but the pita bread was delicious.
Teresa Menjivar
teresa-m23@hotmail.comThis recipe was a bit too spicy for my taste. I think I'll use less chili powder next time.
Mariereynolds
mariereynolds@gmail.comI followed the recipe exactly and the steak was overcooked. I think next time I'll cook it for a shorter amount of time.
Melissa K
m-k92@gmail.comThis recipe is a keeper! I'll definitely be making it again and again.
Brian Kretsch
briankretsch@yahoo.comI wasn't sure how this recipe would turn out, but I was pleasantly surprised. The steak was tender and juicy, and the pita bread was soft and chewy.
Mohamed Mmsjdj
mmmsjdj@hotmail.frThis is my new favorite recipe! I've made it three times in the past two weeks. It's so easy to make and the results are always perfect.
Nayon Khin
khin9@hotmail.comI tried this recipe last night and it was a hit! My family loved it. The steak was cooked perfectly and the flavors were amazing.
Cat_7697
cat_7697@yahoo.comThis recipe was absolutely delicious! The steak was tender and flavorful, and the pita bread was soft and fluffy. I will definitely be making this again.