Turkey Shawarma With Tomato Relish And Tahini Sauce Recipes

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CHICKEN SHAWARMA WITH TOMATO CUCUMBER RELISH AND TAHINI SAUCE



Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1 clove garlic, grated
6 pieces skinned and deboned chicken thighs, cut into 1 inch strips (about 1 1/2 pounds)
3 1/2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons quality olive oil
2 teaspoons apple cider vinegar or white balsamic vinegar
1 teaspoon dried oregano
2 Roma tomatoes, chopped
1 English cucumber, chopped
1 clove garlic, grated
1 lemon, juiced
1/2 small red onion, minced
Handful fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup tahini paste
1 tablespoon extra-virgin olive oil
1/2 lemon, juiced
Kosher salt
Four 6-inch store-bought white pita pockets
Olive oil

Steps:

  • For the shawarma: Mix the cumin, paprika, allspice, chili powder and garlic together. Place the chicken inside a resealable plastic bag with the olive oil. Add the spice mixture and rub in until fully incorporated. Seal that bag and place it into the refrigerator to marinate for at least 30 minutes.
  • Preheat the grill to medium-high heat.
  • After marinating, use the skewers to pierce the pieces of chicken through the center. Slide the pieces down leaving enough room for you to hold the skewer, about 3 pieces of chicken per skewer. Continue this process until chicken is all skewered. Sprinkle with salt and place on a hot oiled grill top for 4 minutes per side, or 8 minutes total.
  • For the relish: Mix the oil, vinegar, oregano, tomatoes, cucumbers, garlic, lemon juice, onion, parsley and some salt and pepper.
  • For the tahini sauce: In a medium bowl, combine the tahini paste, olive oil, lemon juice and 1/4 cup water. Season with salt.
  • To serve, fill the pitas with the grilled chicken and serve with the cucumber relish and tahini sauce.

CAULIFLOWER SHAWARMA WITH SPICY TAHINI



Cauliflower Shawarma With Spicy Tahini image

In this vegetarian take on shawarma, the usual spiced lamb, chicken or turkey is replaced with cauliflower florets and onion wedges that have been tossed with a classic combination of cumin, paprika and coriander, then roasted until browned, fragrant and very tender. A hot sauce-spiked tahini served alongside lends creaminess and heat. To serve it, you can tuck everything into a pita or flatbread, or keep the bread on the side and let everyone assemble their own sandwiches at the table. Chopped cucumber, tomatoes and olives are optional, but they add a juicy brightness to contrast with the aromatic, roasted flavors.

Provided by Melissa Clark

Categories     vegetables, main course

Time 45m

Yield 2 servings

Number Of Ingredients 19

5 tablespoons extra-virgin olive oil, plus more as needed
1 1/4 teaspoons ground cumin
1 1/4 teaspoons sweet paprika
3/4 teaspoon fine sea or table salt, plus more as needed
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Pinch of ground cayenne
1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1 large red onion, cut into 1/4-inch wedges
Pita or flatbread, for serving
1/4 cup coarsely chopped parsley, plus more for serving
Chopped tomato, cucumber and olives, for serving
1 tablespoon fresh lemon juice, plus more to taste
1 to 2 teaspoons harissa paste or other hot sauce, or a large pinch of Urfa or Aleppo pepper, plus more to taste
1 fat garlic clove, finely grated, passed through a press or minced
1/4 teaspoon fine sea or table salt
1/3 cup tahini
1/3 cup ice water, plus more as needed

Steps:

  • Arrange racks in the upper and lower thirds of your oven. Heat oven to 425 degrees.
  • Prepare the cauliflower: In a large bowl, whisk together olive oil, cumin, paprika, salt, coriander, turmeric, black pepper and cayenne. Add cauliflower and onion, and toss until well coated. Spread mixture in a single layer on a rimmed baking sheet.
  • Roast vegetables on the top oven rack until they are golden brown, slightly crisp and tender, 30 to 40 minutes, stirring once or twice. If the vegetables look dry as they roast, drizzle with a little more olive oil.
  • As they cook, prepare the tahini sauce: Whisk together lemon juice, 1 teaspoon harissa, garlic and salt in a small bowl, and let sit for a minute or two to mellow the garlic. Whisk in tahini. Whisk in ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle. You may not need all of the water or you may need to add a little more: Tahini brands vary a lot. Taste and adjust seasoning, adding more harissa, lemon juice and salt if you like. The sauce should taste zippy and creamy.
  • Warm the pitas or flatbread by placing them directly on the bottom oven rack during the last 5 minutes as the vegetables roast. (Or you can warm the bread on another baking pan if that's easier for you.)
  • Scatter parsley on top of the roasted vegetables and serve with warm pitas, tahini sauce, chopped tomato, cucumber and olives.

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