Kebab-Delicious

If you're from Austin, then you know that we're known for our food trailers here.  Goodness!  There are some awesome places to get some tasty grub here!  I'm not usually one for going out to eat, but I can say, in these next few short months, I might just have to change that.  I can say, without a doubt, that the thing I will miss the most is Kebabalicious.  Nothing, I mean, nothing compares.  Maybe I have just become biased...  It is just THAT good in my opinion!

I have to say that I have always enjoyed Middle Eastern foods.  Funnily enough, when Nicholas and I were honeymooning in New Zealand, we happened upon a food court with booths representing all sorts of ethnicities; Thai (NOM!!!), Chinese, Japanese, Koren BBQ, Middle Eastern, just to name a few.  It was kind of a tough decision for both of us.  We walked back and forth... back and forth... between all of them for about 10 minutes looking at all the menus and smelling the amazing food wafting through the air.  We couldn't make a joint decision, so we decided to each go for our own.  It really was a difficult decision for me to choose between Thai and Middle Eastern, but I finally decided, since it's generally a little easier to get ahold of Thai, and I make it often enough, that I needed that lamb/beef combo with tzatziki.  I didn't regret it for a moment!  There's something about those flavors for me that are always satisfying.

If you don't have a doner kebab "cooker," you're not alone.  It's really not possible to be authentic and roast the meat to get the real doner kebab taste, so it has certainly posed the biggest challenge in replicating this kebab.  It's still a work in progress, but I can honestly say that with the spices we used tonight, we really liked the flavor of the final product!

Served with the creamy yogurt Tzatziki sauce, a bright harissa sauce, and fresh veggies on a warm pita, this meal is to die for.  :)

"Doner Kebab" Beef
1 1/2 lbs beef (steak or tenderloin are good options) sliced thinly (you can also use lamb, chicken, or have a combination of them)
2 - 3 tbs olive oil
1/4 - 1/3 cup Greek yogurt
1 1/2 tsp ground coriander
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp cumin
salt
pepper

Season meat with salt and pepper.  Toss into a gallon zip-lock bag and add the yogurt, coriander, garlic, cinnamon, and cumin.  Allow to marinade for at least two hours.

On medium heat, place olive oil in a skillet and heat.  Add the beef and marinating sauce into saucepan and cook until cooked through, about 6-9 minutes, depending on how thick/thin your cut is.  Careful not to overcook the meat, as it will get tough and won't be pleasant to eat...

Warm pitas in the oven as directed.  Top meat with tzatziki sauce and harissa sauce.  Some great vegetables are lettuce, fresh diced tomatoes, red onion, and parsley.  Someone I know quite well also enjoys topping his off with feta (or spicy feta like Kebabalicious serves!).  :)

Tzatziki Sauce
1 cucumber (cut thinly, and then diced into 1/4" pieces)
1 - 1 1/2 cups Greek yogurt
zest of one lemon
juice of lemon
1 tsp salt (less if desired)
1 tsp garlic powder (I have used both fresh and powdered - both give it a nice flavor)

Combine all ingredients together and stir well.  It's best if this is made a couple of hours in advance.  This allows the ingredients to combine and the flavors to blend.

Harissa Sauce
1 large tomato (or three small)
1/2 fresh red pepper
1 jalapeno
2 tbs olive oil
1 tsp paprika
1/2 tsp salt
4 garlic gloves
3 tsp coriander
1 tsp crushed red pepper flakes
1/2 tsp cumin

Combine all the ingredients in a blender and puree until it creates a smooth sauce.

Beef Tacos with Sriracha-Tzatziki sauce

 So, remember when I said that I loved watching Ming?  Well, there are many times in which I want to reach through the television and grab what he's making (most notably when he was making donut recipes a couple weeks ago...!!)  If you have never watched his show, he has a unique format in which he chooses two "flavors" or ingredients, one from the East and one from the West, and finds creative and innovative ways to combine them.  This specific episode, Ming was working with Sriracha and Greek yogurt - two ingredients that I find rather tasty!

Just last night Nicholas was craving some Sriracha, and once again, rummaging through the fridge, freezer, and cupboards, we settled on Sriracha chicken and fried rice (which turned out rather well).  All that to say, I guess we're on a few day "Sriracha spree" here!  Who knows.  Something in the next few days might materialize with some of that spicy red sauce in it.  ;)

This recipe, unlike the last one, is almost exactly what Ming made.  Although he made it with ground lamb (which wasn't available at the store I was at, and last I used lamb, sadly, :( I had a negative comment...), I used ground beef, as it's much more readily available and is standard amongst many Americans.  The sauce gives a great taste to this otherwise "standard" dish!

Beef Tacos
1 1/4 lbs ground beef
1 red onion (finely diced)
1 jalapeno (finely minced)
3 gloves garlic (minced)
1 tsp fresh ginger
2 tsp cumin
salt
pepper
olive oil
juice of one lemon

Heat large skillet over medium-high heat.  Allow oil to heat (not too much, but enough to create a thin layer on the bottom of the skillet).  Toss onions, jalapeno, garlic, ginger, cumin, and season lightly with salt.  Saute until lightly browned.  Add beef, seasoning with salt and pepper, and allow to cook fully.  Before removing from heat, toss the lemon juice over and stir.

Sriracha-Tzatziki sauce
1 cup plain Greek yogurt
1 - 2 tbs sriracha sauce (more if you like it extra spicy!)
1 cup cucumbers (finely diced)
zest of one lemon
salt and pepper to season

In a bowl, combine yogurt, sriracha, cucumbers, and zest.  Stir.  Season with salt and pepper (stirring again).

Heat tortillas in the oven or on the stove (in the microwave if you really want to speed-up the process!) until warm.  Serve with iceberg lettuce (maybe even some tomatoes or cilantro!).  You could even make this an appetizer and use small tortillas.  :)