Friday, March 21, 2014
Chicken Shwarma (from Blue Apron)
1 shallot, minced
1 tablespoon red wine vinegar
5 red baby beets
4 teaspoons olive oil, divided
3 cloves garlic, minced
1 bunch fresh dill, finely chopped
1 lemon, zested and juiced
1 mini cucumber, diced
1 yellow onion, thinly sliced
1/4 head romaine lettuce, thinly sliced
6 ounces plain greek yogurt
10 ounces ground chicken
1 teaspoon salt
2 teaspoons black pepper
2 6-inch whole wheat pitas
1/2 cup hummus
2 teaspoons shawarma spice blend (cumin, coriander, turmeric, cinnamon, paprika, and cardamom)
Heat a small pot of salted water to boiling on high. Once water is boiling, add the beets and cook 25-28 minutes, until tender when pierced with a fork. Using a paper towel, gently rub the skins off the beets. Discard skins and slice each beet in quarters. Toss with the shallot-vinegar mixture and 2 teaspoons of olive oil.
Meanwhile, in a small bowl, combine the greek yogurt, lemon zest, dill, cucumber, half of the garlic and the lemon juice. Refrigerate until needed.
In a large pan, heat the remaining 2 teaspoons of olive oil on medium-high. Once hot, add the ground chicken and season with salt and pepper. Cook 3-5 minutes, until cooked through, frequently breaking apart with a spoon. Add the onion, shawarma spice blend, and remaining garlic to the pan. Cook 3-5 minutes, stirring frequently until chicken is browned and vegetables are softened.
Cook the pitas directly on the oven rack, 3-4 minutes until warm and toasted. Cut each pita into half-circles and fill each with hummus, chicken/vegetable mixture, and lettuce. Spoon tzatziki sauce into each pita and serve with beet salad on the side.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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