Shawarma Lamb with Couscous Salad

Ingredients

• 1 cup reduced-sodium chicken broth
• 1 cup couscous
• 1 medium carrot, shredded
• 1/2 cup roughly chopped flat-leaf parsley
• 1/4 cup olive oil, divided
• Zest and juice of 2 lemons, divided
• 1 large onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 1/2 pounds top round lamb steak, thinly sliced
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1/2 cup Greek yogurt

Preparation

1. 1. Bring broth to a boil in a medium saucepan. Add couscous, cover tightly, remove from heat, and let sit 5 minutes. Uncover, fluff, and add carrot, parsley, 2 tbsp. oil, and zest and juice of 1 lemon.
2. 2. Cook onion in remaining 2 tbsp. oil in a large frying pan over high heat until edges are charred, 10 to 12 minutes. Add garlic, lamb, cumin, cayenne, salt, and pepper; cook, stirring, until lamb is cooked through and browned, about 10 more minutes.
3. 3. Divide couscous among 4 plates and top with lamb mixture. Mix yogurt with remaining lemon zest and juice and serve with lamb.
4. Note: Nutritional analysis is per serving.

Note: In addition to the couscous, you can serve it with a salad of tomatoes, cucumbers, and feta cheese.

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Chicken Shawarma with Green Beans and Zucchini

Ingredients

• 1 pound zucchini, sliced 1/4 inch thick 
• 1/2 pound green beans
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 6 skinless, boneless chicken thighs
• 1 clove garlic, minced
• 1 cup plain low-fat yogurt 
• 2 tablespoons fresh lemon juice
• 6 6-inch pitas, split horizontally
• 1/2 small red onion, thinly sliced

Preparation

1. Preheat the oven to 425°. In a medium bowl, toss the zucchini and green beans with 2 tablespoons of the olive oil and season with salt; spread on a baking sheet. In the same bowl, combine the allspice, black pepper, white pepper, cinnamon, cumin and coriander with 2 tablespoons of the olive oil. Rub the spice paste all over the chicken and season with salt. Arrange the chicken on another baking sheet.
2. Roast the chicken on the lower rack and the vegetables on the upper rack of the oven for 15 minutes, until the vegetables are tender and the chicken is nearly cooked through. Remove the vegetables. Preheat the broiler and broil the chicken on the upper rack, turning once, until crisp and browned, 10 minutes; cut into strips.
3. Meanwhile, heat the remaining 1/4 cup of olive oil in a small skillet. Add the garlic and cook over moderate heat until lightly browned, about 30 seconds. Remove from the heat and whisk in the yogurt and lemon juice; season with salt.
4. Arrange the pitas cut side up on a work surface and brush each round with about 1 1/2 teaspoons of the yogurt sauce. Divide the chicken, roasted vegetables and red onion among the pitas and roll the bread around the filling into tight cylinders.
5. Heat a griddle over moderately high heat. Cook the rolls seam side down until golden and crisp, about 2 minutes. Turn and toast the other side. Cut each roll in half and serve with the remaining yogurt sauce.

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Shawarma (Lamb Pitas)

Ingredients

• 1 1/2 pounds boned leg of lamb
• 2 cups thinly sliced onion
• 1/3 cup fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 5 thyme sprigs
• 6 (7-inch) pitas
• Yogurt-Tahini Dip
• 1/2 cup red onion slices, separated into rings
• 1/4 cup chopped fresh mint
• 12 (1/4-inch-thick) slices tomato, halved 
• 3 gherkin pickles, thinly sliced lengthwise

Preparation

 

1. Trim fat from lamb. Combine 2 cups onion and next 6 ingredients (onion through thyme) in a large zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove lamb from bag; discard marinade.
2. Preheat oven to 350°.
3. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Bake at 350° for 1 hour or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 15 minutes. Slice lengthwise into thin strips.
4. Spread each pita with about 2 1/2 tablespoons Yogurt-Tahini Dip. Divide lamb, red onion, mint, tomato, and pickles evenly among each pita; roll up. Serve immediately.

 

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