SHAWARMA STUFFED PEPPERS RECIPE | MOLLY YEH | FOOD NETW…
These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!
Provided by Molly Yeh
Categories main-dish
Total Time 1 hours 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it’s all cooked through and no longer pink, reduce the heat to low.
- If you’re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it’s okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
- Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
- Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water
- water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
- Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.
GRILLED CHICKEN SHAWARMA RECIPE - SKINNYTASTE
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.
Provided by Gina
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag. Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined. Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat. Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt. Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
Nutrition Facts : ServingSize 3 ounces chicken, 2 tablespoons sauce, Calories 240 kcal, CarbohydrateContent 5 g, ProteinContent 30 g, FatContent 11 g, SaturatedFatContent 2.5 g, CholesterolContent 75 mg, SodiumContent 208 mg, FiberContent 0.5 g, SugarContent 2 g
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GRILLED CHICKEN SHAWARMA RECIPE - SKINNYTASTE
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita.
From skinnytaste.com
Reviews 5.0
Total Time 25 minutes
Category Dinner, Lunch
Cuisine Mediterranean
Calories 240 kcal per serving
From skinnytaste.com
Reviews 5.0
Total Time 25 minutes
Category Dinner, Lunch
Cuisine Mediterranean
Calories 240 kcal per serving
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill. Turn the chicken and grill an additional 3-4 minutes. Allow the chicken to rest for 5 minutes then slice it thinly, across the grain. Top each breast with 2 tablespoons sauce and a sprinkle of parsley. Serve.
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Shawarma (/ ʃ ə w ɑːr m ə /; Arabic: شاورما) is a popular Middle Eastern dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit…
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