Shawarma Nachos As Made By Amina Recipe By Tasty Recipes

BEEF SHAWARMA RECIPE BY TASTY

Steps:

• Slice the flap steak into small, thin slices. Transfer into a bowl.
• Add the olive oil, lemon juice, and spices to the steak. Mix to evenly marinate the steak. Cover and place in the fridge from 30 minutes up to overnight.
• Heat a well-oiled skillet or pan over high heat. Add the meat and cook just until redness is gone and the beef turns a dark brown color. Remove from heat.
• Serve in a wrap, in a salad, sandwich, or a shawarma quesadilla.

TOFU TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 400ºF (200ºC).
• Use your hands to crumble the tofu into a medium bowl. Add the soy sauce, tomato sauce, chili powder, garlic powder, cumin, pepper, and cayenne and stir until well-combined.
• Add a drizzle of olive oil to a large baking sheet. Transfer the tofu to the baking sheet, using a spatula to spread it out as much as possible.
• Bake for 20-25 minutes, stirring halfway through, until golden brown and slightly crispy.
• Fill the tortillas with the tofu, lettuce, tomato, shredded cheese, and guacamole.
• Enjoy!

HOMEMADE CHICKEN SHAWARMA WITH BEN STILLER AND AHMED BADR RECIPE BY TASTY

Steps:

• Combine all marinade ingredients in a large bowl and whisk together.
• Add the chicken thighs and coat evenly.
• Cover and chill for at least 1 hour and up to 12 hours
• Prepare the sauce by adding all sauce ingredients to a small bowl. Mix together and chill until ready to serve.
• Adjust the oven rack about 6 inches (15 cm) from the top heat source in your oven, then preheat the broiler.
• Line a baking sheet with foil and a wire rack.
• Place chicken in single layer on prepared wire rack, with the smooth sides down. Broil until chicken is well browned and registers at least 165˚F (74˚C), about 16-20 minutes. You may need to rotate the sheet pan halfway through if your broiler heats unevenly. Remove and rest the chicken for 5 minutes before handling, and turn off the oven.
• While chicken rests, warm your pitas in the still-warm oven for a few minutes.
• Slice the chicken into thin strips and transfer to platter.
• Serve with sliced cucumbers, tomatoes, pickles, prepared yogurt sauce, and warm pita.
• Enjoy!

SHAWARMA NACHOS AS MADE BY AMINA RECIPE BY TASTY

Steps:

• Marinate the chicken: Thinly slice the chicken thighs against the grain, then transfer to a large bowl.
• In a small bowl, combine the lemon juice, chili powder, paprika, cumin, garlic, black pepper, cinnamon, and salt and stir well to combine.
• Pour the marinade over the chicken and toss to coat. Cover the bowl and refrigerate for 2 hours.
• Make the pita chips: Preheat the oven to 350°F (180°C). (Alternatively, preheat the air fryer to 390˚F (200°C).)
• Cut the pitas into triangles and place in a large bowl. Drizzle the olive oil, paprika, and oregano over the pita and toss to coat.
• Spread the pita in a single layer on a baking sheet and cook for 8-10 minutes, until golden brown. (Alternatively, spread the pita in a single layer in the air fryer basket and cook for 15 minutes.)
• Cook the chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the chicken and cook, stirring occasionally, until cooked through and charred in some places, 8-10 minutes.
• Make the tahini sauce: In a medium bowl, combine the yogurt, tahini, salt, pepper, and lemon juice. Stir until smooth, adding a bit of water as needed to achieve your desired consistency.
• Assemble the nachos: Spread the pita chips on a serving platter. Top with the chicken, cucumber, lettuce, tomato, red onion, and the tahini sauce.
• Enjoy!

KOREAN GRILLED PORK BELLY (SAMGYEOPSAL) RECIPE BY TASTY

Steps:

• Make the ssamjang: In a medium bowl, stir together the soybean paste, chile paste, mirin, sesame oil, garlic, and sugar.
• Make the salt & pepper sesame oil: In a small bowl, stir together the salt, sesame oil, and pepper.
• Heat a Korean barbecue griddle or large pan over medium-high heat. When the pan is hot, rub a piece of pork belly around the pan to grease with the melted fat, then arrange the pork belly in the pan in a single layer, working in batches to avoid overcrowding the pan. Cook until the pork belly is golden brown and crispy and the internal temperature reaches at least 145°F (63°C), 2-3 minutes per side.
• Cut the pork belly into bite-size pieces using kitchen shears, then arrange on a plate with the perilla leaves, red leaf lettuce, jalapeños, and garlic. Serve with the ssamjang and salt & pepper sesame oil.
• Enjoy!

SWEET POTATO AND POBLANO TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the sweet potatoes and poblanos. Drizzle over olive oil and add the McCormick® Original Taco Seasoning packet. Mix together.
• Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, stirring halfway, until soft and browned.
• Meanwhile, make the pickled onions: Add the onion to a medium heatproof bowl.
• Add the water, vinegar, and sugar to a medium saucepan and bring to a simmer, stirring until the sugar is dissolved.
• Pour the pickling liquid over the onion to submerge. Let cool.
• Make the avocado crema: Add the avocado, yogurt, salt, and lime juice to a blender or food processor, and blend on high speed until smooth.
• When the vegetables have finished roasting, remove from the oven and immediately transfer to a large bowl, then toss with the black beans.
• To assemble the tacos, spread 1-2 tablespoons of avocado crema in the center of a warm tortilla and top with about ⅓ cup of the roasted sweet potato mixture, 1 tablespoon pickled onions, ½ tablespoon crumbled Cotija cheese, and a small bunch of microgreens. Repeat with the remaining ingredients.
• Enjoy!

VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
• Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
• Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
• Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
• Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
• Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
• To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
• Enjoy!

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!