| Level: | Advanced |
| Total: | 13 hr 30 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 3 serrano chiles
- 1/2 cup canola oil
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt, or more as needed
- 4 green onions, roughly chopped
- 3 medium garlic cloves
- Juice of 2 lemons (about 1/3 cup)
- 1 bunch fresh cilantro, including stems, rough chopped
- 1 bunch Italian flat leaf parsley, including stems, rough chopped
- 1 medium green bell pepper, seeded and roughly chopped
- 1 medium jalapeno, seeded and roughly chopped
- 1 cup uncooked quinoa
- 1 1/2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 4 bunches Italian flat leaf parsley, leaves only
- Juice of 2 lemons (about 1/3 cup)
- 1 bunch fresh mint leaves
- 2 cups whole milk Greek yogurt
- 1/4 cup red wine vinegar
- 2 teaspoons minced fresh garlic
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- Juice of 1/2 fresh lemon (about 2 tablespoons)
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 thinly sliced blade/lifter meat, skirt steak or round steak (“carne asada cut”)
- 4 pitas
Instructions
- For the green chile zhoug: Blacken serrano chiles on top rack of a toaster oven set on broil for 2 minutes per side. Let cool until cool enough to handle, then remove stems. Place in a food processor fitted with an S blade along with the oil, cardamom, coriander, salt, green onions, garlic, lemon juice, cilantro, parsley, bell pepper and jalapeno and pulse for 3 to 5 turns, then process on high speed, adding 1/2 cup cool water. Adjust for salt and place in a glass jar with a tight-fitting lid. Keeps for up to 2 weeks, refrigerated. Use like hot sauce or salsa in a pita with shawarma.
- For the quinoa taboulleh: Combine the quinoa, 1 teaspoon salt and 2 cups water in a 1-quart saucepot and bring to a boil. Cover and turn off heat, then let rest without removing the lid for 20 minutes. Spread cooked quinoa over a dinner plate to cool and allow steam and moisture to dissipate.
- Meanwhile, mix oil, pepper, parsley, lemon juice, mint leaves and remaining 1/2 teaspoon salt in a large bowl, then fold in quinoa. Cover and refrigerate until ready to use. Taboulleh keeps, refrigerated for 3 days.
- For the steak shawarma: Mix the yogurt, vinegar, garlic, coriander, allspice, cardamom, cinnamon, cumin, lemon juice, salt and pepper in a medium bowl with a whisk. One at a time, dip each thinly sliced steak into marinade on both sides and place in a plastic tub that will accommodate all marinade and steak. Cover and refrigerate overnight or up to 3 days.
- Preheat a gas or charcoal grill to 450 degrees F. Line a pan with foil.
- Place steaks on hot grill and cook for 90 seconds per side, then place in lined pan. Cut thin steaks into 1/4-inch strips with a good knife. Return cut strips to pan and cover with foil to keep warm until ready to serve.
- Serve steaks in pitas, and top with quinoa tabbouleh and green chile zhoug.
Reviews
Made the Meat on the Grill, and used honey vanilla greek yogurt. It turned out well. I added Oven Baked Fries and Oven Roasted Bell Peppers instead of the Tabouleh and it turned out great. I made home made Tahini as well.