Posts Tagged Middle Eastern

Spicy Chicken Shawarma

Source: Cooking Light, April 2010

I loved this recipe. It was super easy to make and took no time at all.  I skipped the “sauce part” (step 2 in directions) because I had hummus on hand. I also added tatziki  (recipe @ bottom of link) and feta cheese to the pitas.

I also found another Chicken Shawarma recipe from Cooking Light, July 2008. I may give it a try later.

I would suggest doubling the spices.

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME: 20 MINUTES

INGREDIENTS
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

DIRECTIONS
Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

I used humus and skipped the following step.
While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.

Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

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Middle Eastern Beef Stew

Source: The Baby’s Table by Brenda Bradshaw

I made this last night and it was hit for all of us. When J was  a baby,  I mashed before giving it to her. I’ve listed my tweaks – enjoy.

INGREDIENTS
2 tbsp olive oil
1/4 onion diced (I used a full one)
1 tsp grated ginger – optional (I used a sprinkle of powder)
1 tsp ground cumin
1/2 medium eggplant, washed, peeled, diced
1 can chickpeas, drained and rinsed
8 cubes stewing beef (I think I had about 24…?)
1 carrot, washed, peeled, diced
2 cups water
1/4 cup chopped fresh parsley (optional)
~ 4 tbsp whole wheat flour (not in original recipe, I added to thicken stew)

DIRECTIONS
In saucepan, heat oil over medium heat; sauté onion and ginger for 5 minutes. Add cumin, eggplant and chickpeas; continue to sauté for another 20 minutes

Add beef, carrot and water; stir. Bring to a boil. Reduce heat and simmer, partially covered, until meat is cooked, 25-30 minutes. Stir occasionally. The consistency should be that of a thick stew. If you feel there is too much liquid, remove the lid for the last 5 to 10 minutes of cooking. (This is where I added flour). Remove from heat add parsley and stir.

Serve.

If pureeing – with a slotted spoon, place beef, veggies, and chickpeas in blender. Set leftover cooking juice aside. Puree and add juices as needed. Yield is about 16-18 cubes.

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