Fillet Steak Shawarma Sliders (+Others!)

I have been cooking some cracking recipes from Posh Kebabs lately and when I came to write this blog post up I assumed this dish was from that book. However, it is actually from Levant by Rawia Bishara.

This recipe is from the Levant cookbook:

The Meat:

900g of fillet steak from our local butcher. I didn’t really think about this in advance. Fillet steak is expensive (this piece was over £40), we didn’t need as much as 900g for the four of us (2 small kids) and another, cheaper cut would probably have sufficed! 

 

The Prep:

This was a great opportunity to use a wide range of herbs and spices from Steenbergs: currey powder, black pepper, ground coriander, turmeric, cardamom and nutmeg in a bowl with the chopped fillet steak, diced garlic, rapeseed oil and white vinegar. All mixed together and put to one side.

I also made Tahini yoghurt from the same book: Tahini, yoghurt and pomegranate molasses whisked together and left in the fridge.

 

The Cook:

A full chimney starter of Stag mixed hardwood charcoal poured into the Napoleon Pro 22, grill on then a big Petromax cast iron pan placed on top. Once everything was warmed up I poured the meat mixture into the pan.

I kept stirring it regularly.

Only about 5 minutes of cooking.

Time to Eat:

Served with mini pittas, tahini pomegranate hot sauce, red onion, tomatoes, parsley, pickled veg and more hot sauce.

Glorious!

 

SUMMARY:

Mutton Souvlaki:

Another recipe from the Posh Kebabs, just working my way through the book!

Marinaded then onto the skewers:

Thuros T1:

Rotated:

Almost done:

Done, what a colour!

Pittas, feta, olives, mint and lemon:

Dinner is served:

Another great recipe from Posh Kebabs. Quick and easy to prepare and cook plus the Thuros Skewer kit makes cooks like this so easy. Love it!

This recipe is from the Posh Kebabs cookbook:

Grilled Aubergine with Goat Keema and Pine Nut Kachumber 

I was lucky enough to eat at Gunpowder restaurant recently, what a meal. Blew me away! Working my way through the cookbook slowly now:

Finex pan on the Napoleon Pro 22 grill:

Onions softened.

Goat mince in (it was supposed to be lamb but I used goat):

Nice colour:

Grill the aubergine:

Served up:

So good!

This was another lovely recipe from Gunpowder, really enjoyed it. The goat mince from Cabrito Goat was fantastic as always.

This recipe is from the Gunpowder cookbook:

Tandoori Lamb Skewers

Marinading:

Onto the Thuros Skewers:

Time to cook:

Rotating:

All done:

Onto pitta breads with yoghurt, tomato, cucumber, onion and coriander:

Fantastic!

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

Back to the Home Page