View Single Post
Old 03-16-2014, 10:30 PM   #17
Babbling Farker
DerHusker's Avatar
Join Date: 04-05-12
Location: Escondido, CA

Please accept this as my entry into the “Getting Fed in the Med!” Throwdown.

For this throwdown I considered that my wife and I go to a local Palestinian Restaurant plus my neighbor is Lebanese. Because of this I wanted to recreate some of the food I’ve enjoyed from that region. I searched the web for some recipes that sounded and looked close to what I’ve had and came up with the three listed below. (Web link included for more information) The first is a Beef Shawarma flat bread sammy.

2 lb. Tri-Tip.
Marinade Ingredients
5 cloves of garlic
½ cup of freshly squeezed lemon juice
¼ cup of apple cider vinegar
¼ cup of olive oil
1 teaspoon cloves
1 teaspoon salt
½ teaspoon cumin
½ teaspoon caraway (ground fennel)
½ teaspoon cardamon
½ teaspoon of oregano or thyme
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon crushed peppercorn
¼ teaspoon of cayenne pepper
¼ teaspoon ground ginger
Tahini Sauce Ingredients
2 teaspoons of Tahini paste
1 teaspoon of freshly squeezed Lemon Juice
3 gloves of garlic, crushed
a dash of Salt
Sandwich Ingredients
Pita bread
Grilled tomatoes
Sliced Cucumber
Sliced Red Onion
Sliced Red Bell Pepper
Lebanese Pickles

Most of the ingredients assembled:

Prepped a Tri-Tip.

Cut along where the grain changes direction.

And now sliced length wise for better marinate penetration.

Now in a Ziploc with the marinate and into the fridge overnight.


Shawarma Marinade
  1. Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don’t mix in the olive oil yet.
  2. Cut the beef into chunks of 4 inches long by no more than ⅔ inch in thickness.
  3. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge.
Preparing the Tahini Sauce
  1. In a small bowl, whisk the the Tahini paste, crushed garlic, lemon juice and salt until you turn the paste into a sauce.
Serving the Shawarma
  1. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tazaki sauce or Tahini sauce, add freshly grilled tomatoes, cucumber, onion, bell pepper and pickles.
  2. Roll and enjoy.
Read more:

Next day I prep my kamado , light and let it come to temperature. (600 at the grill)

I put them on for approximately 4 minutes per side.

Next up was the Hummus ingredients.
  • One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) tahini (we used Krinos)
  • Half of a large garlic clove, minced
  • 2 tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • Dash of ground paprika for serving
Read more:

And finally the Tabouli

  • 1 cup water
  • 1 cup fine cracked wheat
  • 1 cup minced fresh parsley leaves
  • 1/2 cup minced fresh mint leaves
  • 1/2 cup finely chopped yellow onion
  • 3 tomatoes, diced
  • 2 cucumbers, seeded and diced
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice, or to taste
  • 1 teaspoons sea salt
In a large mixing bowl, pour the water over the cracked wheat and cover, let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to wheat mixture and mix well. Chill. Serve and enjoy

Read more:

And here are the plated shots with a nice Oatmeal Stout. Yum!.

Please use the picture below as my polling pic.

Thanks for looking.
Primo Oval XL, Vision Kamado, 60" Members Mark Gasser, Weber 22.5" OTS & WGA

Last edited by Ron_L; 03-17-2014 at 11:47 AM..
DerHusker is offline   Reply With Quote
Thanks from: --->