SHAWARMA HUMMUS CAK

S4 E25 | Hot Gossip + History Lessons with Jack Osbourne + Nick Viall | Something’s Burning

Jack Osbourne and Nick Viall, fast friends from Fox’s Special Forces, stop by the kitchen for a shawarma cake that may or may not work out. We’re spilling tea, talking British History, and I’m getting the inside scoop about the Royals.

Chicken Shawarma

Ingredients:

  • ½ pound ground chicken
  • 1 tbsp garlic powder
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp cardamom
  • 1 tsp cayenne
  • 1 tsp cinnamon
  • 2 tsp smoked paprika

Steps:

  1. Combine all seasonings together
  2. Cook up ground chicken and add shawarma seasoning.

Lamb Shawarma

Ingredients:

  • 2 LBS boneless leg of lamb
  • 2 TBSP yogurt
  • ½ juice of lemon
  • 1 & ½ tsp paprika
  • 1 tsp turmeric
  • 1 & ½ tsp ground garlic
  • 1 tsp ground ginger
  • ¼ tsp ground clove
  • 1 tsp ground onion
  • Salt to taste
  • 1 tsp pepper
  • ½ tsp allspice
  • ½ tsp cayenne pepper
  • EVOO
  • Sliced red onion

Steps:

  1. Thinly slice lamb and place in bowl. Add yogurt, EVOO, lemon juice, and spices, mixing well. Let sit for as long as possible.
  2. Heat EVOO and sauté lamb for about 5 minutes on high. Lower heat to medium and cook for another 7-10 minutes
  3. Stir occasionally to make sure lamb does not stick. Once cooked, toss with thinly sliced red onions and more EVOO

Beef Shawarma

Shawarma Spices Ingredients:

  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp sweet Spanish paprika
  • ¾ tsp turmeric
  • ½ tsp ground cloves
  • ½ tsp cayenne
  • ½ tsp cinnamon

Beef Marinade / Shawarma Ingredients:

  • ¼ cup EVOO
  • ¼ cup white wine vinegar
  • 1 lemon
  • Salt and pepper
  • 4 garlic cloves, minced
  • 1 medium yellow onion, halved and sliced
  • 1 ½ LBS beef flank steak

Steps:

  1. In mixing bowl, add shawarma spices, olive oil, vinegar, and zest and juice of lemon.
  2. Cut flank steak against the grain into thin bite-sized pieces
  3. Add meat to the bowl and add salt and pepper. Add onions and garlic. Toss well and ensure everything is covered.
  4. Heat cast iron and cook meat, may take up to 15 minutes.

Babaganoush

Ingredients:

  • 2 pounds Italian eggplant
  • 2 cloves of garlic
  • 2 tbs lemon juice
  • ¼ cup tahini
  • 1/3 cup EVOO
  • 2 tbs chopped parsley
  • ¾ tsp salt
  • ¼ tsp ground cumin

Steps:

  1. Preheat oven 450 degrees. Half the eggplants and brush cut sides with olive oil. Place them halved side down on parchment paper and roast for 35-40 minutes.
  2. Let eggplant cool then scoop out the flesh with large spoon. Discard the skins and using a strainer, remove as much moisture as possible.
  3. Add eggplant, garlic, and lemon juice and stir vigorously until the eggplant breaks down. Add tahini and stir well, then slowly pour in EVOO and incorporate. The mixture should become pale and creamy.
  4. Stir in parsley, salt and cumin. You may need more salt and lemon juice.

Cake

Ingredients:

  • 6 slices of pita bread sliced in half
  • 1 cup diced pickled onions
  • Garlic sauce
  • Hummus
  • Toum
  • Babaganoush
  • Shawarmas
  • chopped parsley for garnish
  • paprika for garnish
  • Olives

Steps: Layer

  1. Half of pita pocket
  2. garlic sauce
  3. babaganoush
  4. chicken shawarma
  5. pickled onions
  6. repeat with lamb
  7. repeat with beef
  8. Spread the hummus around the pita layers similar to icing a cake.
  9. Top with olives, paprika, parsley, garlic sauce dollops on bottom
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