If you have never tried schwarma, you must try it! It’s similar to the gyros of my youth, growing up near Tarpon Springs, Florida (my father’s hometown). It’s an Israeli version of gyros. You can serve it with pita bread or flat bread, but to make it low carb, I skipped the bread part. You will need a rotisserie kit for your grill or a vertical rotisserie. I got mine at Home Depot for $50 bucks. It’s awesome for making schwarma, gyros, and just plain rotisserie chicken.
First, the sauce:
1/2 cup tahini (sesame seed paste)-I used a Lebanese brand here
2-3 gloves garlic, crushed
1/2 teaspoon kosher or sea salt-not too much
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley or mint, finely chopped (optional)
Mix together until it looks like this:
2 lbs chicken breast, boneless with skin & 2-3 lbs. lamb
For the Marinade:
5 cloves of garlic
½ cup of freshly squeezed lemon juice
¼ cup of olive oil
1 teaspoon cloves
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 smoked paprika
¼ teaspoon ground ginger
1/4 teaspoon fenugreek
1 star anise
add 1/3 cup of fresh parsley or mint
Spread on the chicken & lamb, don’t be afraid to get your hands dirty and work it in. Now marinate for 4 hours.
Place on the heated 350 degree grill, on the rotisserie unit & start the rotisserie. Cook for 15 mins-30 mins and then start to shave the outside done areas onto a platter. Continue to cook, and then shave the done areas again until there is no more.
I have enlisted the help of my trusty assistant in the above two photos. Great job!
Then, enjoy on a plate with some of the tahini sauce. Yummy.
1 pound Tilapia (or other white fish)
Non stick cooking spray, or use butter or oil for the skillet
salt and pepper to taste
1. Lightly spray your pan with the non stick spray.
2. Season the fish with the salt and pepper
3. When the skillet is hot, place the fish in and brown until golden on both sides. Then reduce the heat until cooked (no longer opaque), about 10 minutes depending on how thick the fish is.
4. When the fish is almost cooked, throw the cilantro salsa over the fish in the pan and sauté for a few minutes.
2 thin slices of red onion chopped fine
1 Tablespoon grated ginger
1 handful cilantro (chopped)
1 lime or lemon (juice)
1 minced garlic clove
1 Tablespoon store bought salsa verde
1. Mix everything in a large bowl.
This is a recipe suitable for Stillman’s diet. Low in fat & low in carbs.
The taste is much like Salad Nicoise without the salad and oil.
Juice of 9 Myer lemons
3 garlic cloves, minced
1 teaspoon Tabasco
1 Tbsp minced fresh thyme leaves
2 Tbsp minced fresh basil leaves
2 teaspoons minced fresh oregano leaves
1 teaspoon of your favorite mustard
freshly ground black pepper
4 tuna steaks (any fish)
6 hardboiled eggs, peeled & quartered
Mix or blend in a food processor the first 8 ingredients. Divide in 2 bowls and set aside.
Grill, bake, or pan cook the tuna steaks, brushing occasionally with the lemon mustard mixture. Plate up two tuna steaks and add egg quarters to each plate. Spoon reserved lemon mustard mixture over the tuna & eggs. Serve hot or cold.
- 1/2 cup grated Parmesan cheese, plus 1/2 cup for broiled topping
- 1/4 cup butter, softened
- 5 tablespoons mayonnaise
- 3 tablespoons chopped green onions
- 1/4 teaspoon black pepper
- 1 dash hot pepper sauce
- 3 pounds chicken
- 1 cup sliced mushrooms (optional)
- 3 Tablespoons each of thyme and tarragon
- Preheat the oven to 350 degrees. Butter a baking dish.
- In a bowl, mix the Parmesan cheese, herbs, butter, mayonnaise, mushrooms, green onions, black pepper, and hot pepper sauce.
- Place the chicken into the parmesan mixture. Arrange the chicken in the prepared baking dish.
- Bake chicken 45 minutes in the prepared oven . Top with 1/2 cup with the Parmesan cheese, and continue broiling 2 minutes, or until topping is bubbly and lightly brown.
Many years ago, working my way through college as a pastry chef at a trendy, busy high profile restaurant, the chef would make fresh fish en papillote for me. One day I asked how it was made and have never been the same. It’s surprisingly easy to make. The parchment paper makes the fish bake so tasty and juicy. You can put any herbs, spices, or veggies you have on hand in with it and it turns out amazing. Even basic things in the fridge will turn out tasting gourmet in the parchment. Cut out a large heart shape of parchment paper or use parchment paper baking bags. Butter the inside of the paper, then place the fish and toppings on half and seal it up by folding tight. You can use any fish you like. I used halibut for this dish.
Mediterranean Fish en Papillote:
Makes two packages.
- 1 six-ounce fillet of halibut per parchment package-everyone gets an individual package
- 2 Tablespoons black pepper or salt free Greek seasoning per package
- 6 small olives each package, pitted
- 3 Tablespoons crumbled feta cheese in each package
- 2 Tablespoons red onion, each package
- 2 mushrooms sliced, (optional)
- 1 Tablespoon each of fresh marjoram, thyme and tarragon for each package
- 1 Tablespoons capers for each package
- 2 Tablespoons butter to place on top the fish before sealing the package
- Juice of 1 lemon for each package
- Preheat the oven to 450°F. Cut a heart shape off an 18-inch long piece of parchment paper, fold it in half, unfold, and place it on a rimmed baking sheet or baking pan.
- Butter half of the parchment. Place the fish on top, and season well with pepper or Greek seasoning.
- Scatter the olives, feta, capers, onion and mushrooms, if using. Sprinkle with the herbs and dot with butter.
- Now, seal up the pouch: Fold the parchment over on top of the fish. Starting at the top inner corner, fold and crimp the edges approximately every quarter-inch, until you’ve created a half-moon. Be sure the folds are well-creased, to keep the steam from pushing the pouch open in the oven.
- Bake for 12 to 15 minutes (12 for thin fillets, 15 for thicker ones). Slide the packets directly onto the plates, and slice a cross pattern on the top of the paper, open carefully—there will be a lot of steam inside. Slide into a dish or large bowl. The fish will be flaky and tasty inside. Enjoy it alone or with tzatziki sauce(Greek yogurt, pureed cucumber and minced garlic).
This is a sour and tangy beef dish that is tender, juicy and falling -apart-delish. The secret is cooking it in a baking bag with a sauce that has an Asian twist. preheat your oven at 250 degrees or get out your crock pot. Now, let’s get a few ingredients together:
In a glass bowl, combine the following:
The juice of 8 limes
1/2 cup fish sauce
1/4 cup sesame oil
2 Tablespoons low sodium soy sauce
1 cup fresh cilantro, finely chopped
2 Tablespoons Asian hot chili sauce
3 Tablespoons sesame seeds
Stir and set aside.
If using the crockpot, don’t use the baking bag. Place the following in the pot. If baking, take your baking bag and inside it place:
1 small ginger root, sliced
A 4 to 6 lb. chuck roast smeared with green curry paste only on the top
3 to 6 spring onions sliced, include the green parts as well
1 garlic clove, chopped
2 Tablespoons black ground pepper
1 Tablespoon coconut oil (coconut butter)
5 shitake mushrooms
Now, pour the sauce you set aside earlier over the roast. Seal the bag with the twist tie and cook at 250 degrees for 6 hours or in the crockpot for up to 8 hours until the roast is tender and falling apart. Discard the vegetables and ginger. Serve the tender beef in a bowl or plate and top with some extra sesame seeds with some of the au jus. Scrump!