A Beef Shawarma sandwich or plate! Yum! It’s one of my favorites. It’s one of the things I always order when I find myself at a Middle Eastern restaurant anywhere in the world.
Shawarma is sort of like the Greek Gyro or Turkish Doner Kebab; it’s a cone of seasoned meat or meats that’s cooked on a vertical spit. Typically beef, lamb, and chicken are combined to form the large hunk of meat which is slowly grilled as it turns on its axis on the vertical spit. Pieces of cooked meat are shaved off and stuffed in a pita with sauces, veggies, and pickles or placed on a plate with a serving of salad, hummus, rice, and pita bread.
I believe Shawarma started out as Middle Eastern street food where the sandwiches can be taken to go and eaten on as you go. But these days you’ll find mixed meats, beef, and chicken shawarma on fast food and restaurant menus throughout the Middle East and beyond.
We love this tasty dish so much that we make it at home since there really aren’t any good Middle Eastern restaurants where we live. Recently I’ve started making Beef Shawarma in my Instant Pot! It’s the easiest and fastest way to make it!
We usually make Beef Shawarma sandwiches but we’ve also made Beef Shawarma plates and bowls. We also use the leftover meat to top hummus, assuming we havhttp://www.savvynana.com/wp-admin/e leftovers that is!
But really the secret to this Beef Shawarma that tastes like you got it from a Middle Eastern restaurant isn’t in the way it’s cooked, the secret’s in the spice mix that’s rubbed on the meat! Marinating the meat overnight ensures that the meat is infused with the exotic flavors of the spices. Cooking it in the Instant Pot just makes the cooking process faster, but you can actually make it in the oven or on a grill if you don’t own this handy dandy electric pressure cooker.
Once you make the Beef Shawarma you can make it into a sandwich and top with your favorite toppings such as hummus, tahini sauce, lettuce, tomatoes, cucumbers, pickles, and I love it with Tzatziki sauce! (I know I’m mixing Arabic and Greek foods, but who cares? It tastes great!)
To make Instant Pot Beef Shawarma you’ll first need to make some of the Shawarma Spice Mix, so click here for the recipe!
Then scroll down for the Instant Pot Beef Shawarma recipe!
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Instant Pot Beef Shawarma
Using a small knife drill 12 holes all over your roast
Stuff a garlic half in each hole
Mix Shawarma Spice Mix with 2 Tbs. ACV and 1 Tbs. Olive Oil
Rub this spice mixture all over the roast then place the meat in a covered dish or ziplock bag and let rest in the fridge for at least 8 hours and up to 24 hours. I find that overnight works well.
30 minutes before cooking set the meat on the counter and let the temperature go down to room temperature
Place remaining olive oil in instant pot and set pot to saute
Sear the meat on all sides for about 5-8 minutes per side
Add beef broth and remaining ACV to the pot
Cover making sure the valve is set to sealing
Set pot on Manual and adjust time to 60 minutes
When pot turns off allow pressure to release naturally
When pot is completely depressurized carefully open the lid and remove the meat
Shred the meat and place in a bowl or baking sheet. At this point you can use the meat to make sandwiches, plates, or bowls. Or if you prefer you can crisp the ends by sprinkling a bit of the broth over the meat and popping the pan in the oven to broil on high for 10 minutes or just until the ends turn darker brown. If you are crisping it keep a close eye on the meat as it will burn quickly in the broiler.
Store any leftovers with a bit of broth to keep it from drying out. Reheat in the microwave or in the over, drizzle some of the broth over the meat before reheating.
Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. Unfortunately, it can be hard to predict just how sweet they’ll be. If you’re working with an especially ripe or fruity mango, make sure to compensate with additional lemon juice to keep the sweetness in check. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. Chopped mint delivers an aromatic, herbal touch, but basil would do nicely here as well.
Click Avocado Toast With Mango, Chili Powder, and Mint Recipe.
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1 slice country or sandwich bread, approximately 1/2 inch thick
Extra-virgin olive oil
1/2 medium pitted and peeled Hass avocado
6 (1/4-inch-thick) slices mango from 1 small peeled and pitted mango, or enough to cover surface of bread
Freshly squeezed lemon juice to taste, from 1/2 lemon
Ancho chili powder
Freshly chopped mint leaves, for garnish
Flaky sea salt
1.Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of mango, sprinkle with a squeeze of lemon juice, and dust with a dash of chili powder. Garnish with mint and salt. Serve.
Avocado Toast With Mango, Chili Powder, and Mint Recipe
I’m pretty sure Sushi, all types, are here to stay. It’s not a fad food, we’ve all pretty much incorporated sushi into our dining repertoire. Most of us no longer hear the word “Sushi” and think yuck raw fish!
California rolls seem to be the most popular type of sushi along with Nigiri tpes, that’s the one with a slice of raw fish or boiled shrimp pressed into sushi rice. And many of us still consider sushi a splurge at a sushi restaurant which admittedly can cost a pretty penny. (We’ve spent about $100 just to take the kids and grandkids out to Genki Sushi. That’s what happens when you all get carried away grabbing $3 dishes off the conveyor belt!) But really Sushi is very easy to make at home and doesn’t have to cost you your first born child!
After all what is sushi? It’s seasoned white rice, some type of seafood and or veggie that can be rolled into a sheet of dried seaweed. Easy right? Ok rolled sushi comes out better when rolled with a bamboo mat that one can buy at any asian market for less than $5. But what about making sushi without a mat or sheets of dried seaweed? That would be super easy sushi!
Well recently I came across sushi molds while wandering around Daiso, the Japanese version of a dollar store that recently opened not far from my house. I grabbed all the molds they had, they were just $1.50 (it’s not really a dollar store, it’s more like the $1.50+ store.) Anyway I got the molds (I gave some to my kids) and proceeded to make these Layered Spicy Shrimp Sushi. They’re actually “deconstructed” sushi as my grandson tells me. Best of all they are super easy to make!
Hey don’t worry if you can’t find the molds, you can use an empty can, old school but it works. Your sushi will be round instead of square, but it will work just fine. Just clean an empty can and remove both ends so that you end up with a tube. Place it on a plate and layer your sushi filling into the tube, when done just slip the can off. Be careful as the can edges will be sharp.
Anyway here’s my recipe. I make the rice in my rice cooker, which actually has a setting for sushi rice. But if you don’t have a rice cooker just cook the rice on the stove or however you usually make rice. My recipe makes a lot of Layered Sushi so if you don’t need as much just cut the recipe in half or in thirds.
3 Cups uncooked short grain rice, rinsed well
6 Cups Water (if cooking on the stove) if using a rice cooker follow the cooker’s directions
6 Tbs. Rice Vinegar
3 Tbs. Sugar
3 Tsp. Salt
3 Cups mashed avocado
3 Cups Cucumber diced in small cubes
3 Tbs. Lime Juice
1 1/2 Lbs. Cooked shrimp diced in small cubes
1/3 Cup Mayonnaise
3 Tbs. Sriracha Sauce
Furikaka for garnish
Wasabi Paste for garnish
Sriracha Sauce for garnish
Make rice in rice cooker and let cool
If making rice on stove top:
Bring rice and water to boil in large pot. Reduce heat and cover. Simmer about 20 minutes or until water has been absorbed and rice is tender. Let cool.
Mix Rice Vinegar, Sugar, and salt in a small bowl.
Place cooled cooked rice in a large bowl and gently fluff, you don’t want clumps of rice.
Gently fold vinegar mixture into rice. Set aside.
Mix together mashed avocado, cucumber, lime juice, and salt to taste. Set aside.
Mix together shrimp, mayo, and sriracha sauce. Set aside.
Scoop about 2 Tbl. of Green Layer into mold. Smooth top making sure it’s distributed evenly.
Scoop about 2 Tbs. of Shrimp Layer on top of Green Layer. Smooth top making sure shrimp mixture is evenly distributed.
Scoop about 4 Tbs. Sushi Rice on top of Shrimp Layer. Smooth top making sure rice is evenly distributed. Press rice layer down firmly into the other layers so that the layers will hold together.
Gently unmold and slide into serving dish. If using a can you will have to gently flip your sushi so that the Green layer is on top.
Sprinkle top with Furikake and drizzle with sriracha sauce. Squirt wasabi paste on plate and serve with soy sauce.
If you have extra sushi rice and shrimp no worries make my version of Nigiri Shrimp sushi by forming rice into rectangular cubes.
Butterfly the cooked shrimp and gently press on top of rice cube.
Sprinkle with Furikake.
Drizzle with sriracha and dot with wasabi and voila! You’ve got yummy Nigiri Sushi!
Layered Spicy Shrimp Sushi
Layered Spicy Shrimp Sushi
This roast vegetables formula uses the simplest of fall vegetables; creamy sweet butternut squash, tender yukon potatoes, juicy zucchini, the sweetest carrots and crisp bell peppers. Mixture the veggies works as a result of the more durable veggies square measure roast ten minutes longer than everything else. You’ll be able to additionally modification up the veggies.
The flavor combination is lovely and the sprinkle of cheese at the end, even lovelier! Roasted vegetables would make a stunning and vibrant Thanksgiving side dish.My Mama-in-law shared this recipe with us last week and we’ve made it several times already. It’s pretty simple to make but takes a sometime to chop everything up.
Make Ahead Tip: You can chop all of your veggies a day in advance and refrigerate in ziploc bags overnight. Just be sure to keep your potatoes refrigerated in a bowl of cold water so they don’t change color.
If you’re lucky enough to have leftovers: It reheats really well on a pan for lunch the next day and you can puree it to make baby food.
Click here Roasted Vegetables for recipes.
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6 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 medium butternut squash, peeled, seeded and sliced into 3/4″ – 1″ thick pieces *see tips below
2 large carrots, peeled and sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large or 2 medium zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
Extra light olive oil, or avocado oil, or vegetable oil
1/2 cup shredded parmesan or mozzarella cheese
1. Start with the vegetables that take longer to bake: place potatoes, butternut squash, carrots and 1/2 of chopped garlic into a large mixing bowl. Drizzle with 2 Tbsp olive oil and sprinkle with black pepper and 1 Tbsp garlic salt, or to taste. Stir to coat the veggies evenly. Divide this mixture into your two prepared baking pans and roast uncovered at 450˚F for 10 minutes.2. In the same mixing bowl, combine remaining veggies: zucchini, bell pepper, remaining chopped garlic, 1 Tbsp olive oil, black pepper and 1/2 Tbsp garlic salt, or to taste and stir well to combine. Remove roasting pans from the oven and quickly place the mixed vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and squash are tender and easily pierced with a fork.
3. Sprinkle the top with shredded cheese and place under the broiler for 1-2 min or until cheese melts.
This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!
To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!
I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.
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Click here for southwestern sweet salad recipe!
3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)
1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).
SOUTHWESTERN SWEET POTATO SALAD
I have been in search of the perfect Chicken Marsala for years. I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas. I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.
Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing. I wend in search of the best Chicken Marsala recipe I could find. I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves. In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit. They loved it too!
First of all a little background on Chicken Marsala. I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden. Like I said everyone seems to have their own version of this dish! But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is. I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!
Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy. Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.
The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan. It is then covered with a sauce made from a Marsala wine reduction. Some recipes call for the addition of mushrooms, herbs, and tomatoes. Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.
When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.
Delicious Chicken Marsala
Delicious Chicken Marsala
Combine Flour, salt, pepper, and garlic powder in a shallow dish.
Melt 2 tbs. butter in the olive oil in a frying pan.
Pat chicken dry with paper towel and dredge thru flour mixture
Fry chicken breasts in oil butter mixture until both sides start to turn brown.
Remove from pan and place in a covered dish or pan.
Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
Return cooked chicken to pan and spoon sauce over it.
Cook on stove top until chicken is heated thru.
Gently stir in 2 tbs. of butter.
Sprinkle with chopped parsley and serve.