This feast is beyond delicious. Serve with pita, naan, or tortillas. Chicken recipe from Noshastic, and rice recipe adapted from A Family Feast.
Chicken Shawarma Ingredients:
1 lb. boneless chicken
3 TBSP fresh lemon juice
3 TBSP olive oil
4 garlic cloves, minced
2 tsp. salt
2 tsp. pepper
4 tsp. ground cumin
4 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. turmeric
1/2 tsp. ground cloves
1/2 tsp. cayenne pepper, or to taste
Middle Eastern Rice Ingredients:
2 TBSP olive oil
1 c. rice
1 tsp. curry powder
1/2 tsp. ground turmeric
1 1/2 chicken broth or water
Salt, to taste
Middle Eastern Chickpea Salad Ingredients:
1 large English cucumber, diced
5 green onions, diced
1 15 oz. can chickpeas, drained and rinsed
1 pint of grape tomatoes, halved
1 red bell pepper, diced
1 orange bell pepper, diced
1/4 c. parsley, minced
1/4 c. mint, minced
3/4 c. crumbled feta
Zest and juice of 3 lemons
1/2 tsp. Sumac
1 garlic clove, ,minced
1/2 c. olive oil
1 tsp. salt
1/2 tsp. pepper
Garlic Sauce Ingredients:
Garlic, minced to taste
Chicken: Place the lemon juice through cayenne in a Ziploc bag and combine. Add the chicken and marinate overnight. Cook chicken on grill, stovetop, or oven.
Rice: In a medium saucepan, add olive oil and heat to medium heat. Add rice and cook for five minutes stirring often with a wooden spoon. Add spices and cook one minute; then carefully add broth/water. Bring to a boil and cover and lower heat to low and cook for 12 minutes. During the 12 minutes stir occasionally. After 12 minutes, remove from heat and let sit covered for five minutes, then fluff with a fork.
Middle Eastern Chickpea Salad: In a medium bowl, combine salad ingredients. In a small bowl combine dressing ingredients, and then mix dressing with salad.
Garlic Sauce: mix desired amount of mayonnaise and garlic to taste.
This is the perfect side dish to prepare ahead of time. Tastes like delicious twice baked potato filling.
4-5 lbs. Yukon gold potatoes
8-10 garlic cloves, peeled
2-3 TBSP olive oil
1/2 c. butter, melted
3-4 oz. cream cheese, softened
1 c. shredded cheddar cheese
1 c. sour cream
1/2 – 3/4 c. milk
1/2 c. green onions, thinly sliced (reserve some for garnish)
2 tsp. onion powder
2 tsp. salt
1 tsp. pepper
Preheat oven to 350.
Place the garlic cloves on a sheet of foil large enough to enclose the garlic; then drizzle garlic with olive oil. Seal foil tightly and roast for 15-20 minutes, until garlic is soft and creamy. Remove from oven and mash garlic into a paste.
Meanwhile, cut potatoes and add to a pot and cover with water. Boil over medium-high heat for 10-15 minutes, or until soft, and then drain.
In a large bowl add all of the ingredients and mash until creamy. Taste and adjust the seasoning as necessary.
Either bake for 45 minutes or cover and refrigerate until ready to bake. If baking later, remove from refrigerator and let stand at room temperature for at least 30 minutes, then bake for 45 minutes, or until heated through.
Heat olive oil in a skillet over medium high heat. Add the spinach in batches and season with salt. Sauté until spinach is wilted.
Once spinach is wilted transfer to food processor, and pulse until chopped and smooth.
After all the spinach is sautéed, add the tomatoes through cumin to the hot skillet and sauté for 1-2 minutes; then add the spinach, garbanzo beans, kidney beans, and potatoes; then add the coconut milk and toss to combine.
Once the coconut milk comes to a boil add the sugar or honey and lemon juice. Taste and adjust seasoning.
Heat olive oil in a skillet over medium high heat. Add the onions, bell peppers, and meat, and sauté until the meat is browned.
Meanwhile, in a food processor add the carrots and zucchini and pulse until thick puree.
Drain the meat. While meat is draining, in the same skillet used to brown the meat, add the pureed vegetables and cook for 2-3 minutes. Then add the ketchup through brown sugar and toss to combine. Add the meat back to skillet and toss to combine.
If eating straight from skillet, add 1/4 c. water (or desired amount), taste and adjust seasoning.
If adding to crockpot, add the mixture to the crockpot (don’t add the water), cover and cook on HIGH for 3-4 hours.
For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
Heat grill to medium high.
Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
Slice against the grain and serve with Chimichurri Sauce.