The Stuff: 2 tbs Never Not Eating spice of your choice 1 ½ tsp kosher salt 1 head of cauliflower, trimmed of green leaves and cut vertically into 3/4-inch slices Extra-virgin olive oil, for brushing and drizzling 1-2 tablespoon finely chopped fresh cilantro or parsley leaves (or both) and tender stems The Method: Generously brush cauliflower all over with olive oil and season evenly with spice mixture. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate....
The Stuff: 3 large eggplants (2½-3 lb) ¼ cup olive oil, plus more for drizzling 3 tablespoons Never Not Eating Shawarma 1 teaspoon brown sugar salt, as needed chopped parsley, mint or cilantro, to garnish The Method: Start by slicing your eggplants in half from top to bottom. Score the eggplant diagonally in a crosshatch pattern, slicing toward the bottom without piercing all the way through. Generously salt, then rub salt into the scored eggplant halves. Let the eggplants sit while the oven preheats and you prep the rest of the ingredients, at least 20 minutes. Preheat the oven to 400°F. Whisk the shawarma spice and the brown sugar in a small bowl. Once the oven is preheated and the...
The Stuff: 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 pound lamb fat, cut into 1-inch pieces 1 medium-size (8-ounce) yellow onion, cut into 1/2-inch wedges (about 2 cups) 3 tablespoons of your favourite Never Not Eating spice blend 3 ½ teaspoons kosher salt 1 ½ teaspoon black pepper 10 large metal skewers (1 inch wide x 23 1/2 inches long) Ghee, at room temperature, for brushing Directions Place chicken and lamb fat on a baking sheet lined with parchment paper; spread into a single layer. Freeze, uncovered, until partially frozen, about 30 minutes. Meanwhile, place meat grinding attachments, an 8-millimeter (coarse) grinding plate, and a 4 1/2-millimeter (medium) grinding plate in freezer until well chilled, 15 to 30 minutes. Fit meat grinder with chilled grinder attachments and...
The Stuff: Lemon-Garlic Tahini Sauce 1 cup tahini 2 teaspoons grated lemon zest plus 3 tablespoons fresh juice (from 1 lemon) 1 teaspoon grated garlic (from 2 small garlic cloves) 3/4 teaspoon kosher salt 1/4 teaspoon Never Not Eating Chraime 3/4 cup to 1 cup warm water, as needed Chicken and Mushroom Kebabs 2 pounds boneless, skinless chicken thighs 1/2 cup plus 2 tablespoons olive oil, divided 11 medium garlic cloves 1/4 cup fresh lemon juice 2 tablespoons tomato paste 1 1/2 tablespoons toasted cumin seeds 3 tablespoons Never Not Eating Shawarma 1/2 medium-size red onion 1 pound fresh oyster mushrooms (torn into 2-inch pieces) and/or hen-of-the-woods mushrooms (cut into large wedges, stems trimmed) Pitas, tomato slices, cucumber slices, chopped fresh flat-leaf parsley, hot sauce, and lemon wedges, for...
The Stuff: 1 cup basmati rice 1 medium carrot, grated 1 tablespoon butter or olive oil 1.5 cups hot water 1.5 tablespoon salt 1 teaspoon turmeric 1 teaspoon Never Not Eating Shawarma 1/4 teaspoon cracked pepper Never Not Eating Za'atar for garnish The Method: Rinse rice in cold water, until it runs clear Cut the carrot into two pieces, and grate half of it coarsely while the other half thinly Melt the butter in a medium sized pot Add in the carrots and sauté until softened Now add in the rice and sauté for 2-3 mins Add the salt, turmeric, Never Not Eating Shawarma, and pepper, stir well Add the hot water and put the lid on Cook on low...
