SHAWARMA BURGERS WITH TAHINI-YOGURT SAUCE
Everything you love about a Mediterranean shawarma, but made at home in 30 minutes! The delicious tahini sauce and lamb patty are sandwiched with a mixture of fun toppings and fresh herbs.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Gather your ingredients.
- For the sauce: Peel a clove of garlic with a crack of knife against the heel of your hand. In a small bowl, whisk up yogurt, tahini, the juice of 1 lemon and cumin. Then grate the garlic into the sauce with a zester or paste it with a knife (add a fat pinch of salt). Whisk sauce again.
- For the burgers: Preheat a cast-iron skillet or heavy griddle or frying pan over medium to medium-high heat.
- Place ground lamb or chicken in a mixing bowl. Season the meat with salt and pepper, cumin, coriander, paprika, sumac if using, turmeric, cardamom, crushed red pepper, allspice and nutmeg. Crack 2 cloves garlic and grate them into the bowl or finely chop. Peel the onion and grate about 3 tablespoons of it into the bowl. Finley chop the mint and parsley then add them to the lamb. Combine all the ingredients and mound up. Score meat into 4 equal portions and form 4 patties, thinner at the center for even cooking.
- To prepare the burgers, add EVOO, 1 slow turn of the pan, to skillet (a thin layer to just glaze the surface). Add patties and cook about 7 minutes for lamb, a minute or two longer for chicken, turning occasionally. If cooking lamb, press down with spatula when you turn the patties -- lean ground lamb tends to tighten as it cooks more so than other ground meats.
- When you remove the patties they can be served as such but for a more authentic facsimile of shawarma, we rest the patties and very thinly slice them on a bias. Regardless, while the burgers cook, prepare your toppings of choice.
- Assemble burgers: bun bottoms, sauce, patty or thinly sliced shawarma, lettuce, hot cherry peppers, cucumbers, herb leaves, dressed fennel and onions, bun top. OR split a pita and fill with giardiniera and Israeli pickles.
- Poke with a couple of toothpicks and split burgers down the middle. Serve burgers with chips.
CHICKEN SHAWARMA
Chicken Shawarma
Provided by The Rachael Ray Staff
Number Of Ingredients 24
Steps:
- Preheat an indoor or outdoor grill to high
- In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning
- And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like
- Slather the mixture all over the chicken until it is well-coated
- Transfer to the grill and cook on each side for 6-7 minutes, until cooked through
- Remove from the grill and let the chicken rest before thinly slicing
- Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
- Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper
- Cook, stirring frequently, for about 5 minutes until the veggies start to wilt
- Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO
- Mix to combine
- Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side
- To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce
- Serve with Grilled Vegetable Couscous Salad alongside
RACHAEL RAY'S CHICKEN SHAWARMA
Make and share this Rachael Ray's Chicken Shawarma recipe from Food.com.
Provided by Karen in MA
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat an indoor or outdoor grill to high.
- In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like.
- Slather the mixture all over the chicken until it is well-coated.
- Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing.
- Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.
- Cook, stirring frequently, for about 5 minutes until the veggies start to wilt.
- Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.
- Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side.
- To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.
Nutrition Facts : Calories 648.9, Fat 28.2, SaturatedFat 4.2, Cholesterol 98.7, Sodium 468.9, Carbohydrate 51, Fiber 6.3, Sugar 4.2, Protein 49.5
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