Mediterranean Night


Jacquie, Darren, Ty and I alternate hosting weekly(ish) dinners at each other’s houses.  99% of the time, Jacquie and I pick out an exciting new recipe and cook for the boys, while the 1% accounts for anything that needs to be cooked on the braai, because that is a man’s job and I’m not so sure I would be able to start a fire if my life depended on it.

Jacqs and I are a great cooking team; we of course love to please our boys but it is more so about sharing the love of cooking with each other, taking on the challenge, and reaping the rewards of our yummy, successful, never-made-before, homemade meals.  We live vicariously through our taste buds, who have traveled from South Africa to Italy, India, North America, Mexico, and now to the Mediterranean.

For Mediterranean night, we made chicken and beef shwarmas bursting with fillings and dripping with sauces.  The inspiration for my homemade hummus and tzatziki came from Drizzle and Dip and Souvlaki For the Soul.

Hummus (makes 1 bowl-full)

Ingredients

  • 1 can chickpeas
  • 1 tbl whole white sesame seeds or tahini paste
  • 2 tsp cumin
  • 1/2 tsp paprika (I am obsessed with paprika and put too much on everything, which is why my hummus is so orange and I therefore suggested using less in this recipe)
  • dash of chili powder
  • the juice from half a lemon
  • a few dashes of salt and pepper
  • a glug of olive oil

Directions: pour everything into a food processor and blend until thick and creamy

Tzatziki (makes 1 bowl-full)

Ingredients

  • 1 cup of plain yoghurt
  • 1 cup of shredded cucumber
  • 1 tsp fresh diced garlic
  • a handful of chopped dill
  • half a diced onion
  • the juice from half a lemon
  • a dash of salt

Directions: mix all the ingredients together in a bowl and chill in the fridge until ready to eat

Shwarmas (serves 4 + leftovers)

Ingredients

  • 6-8 pita pockets
  • a few cups of finely sliced cabbage
  • hummus
  • tzatziki
  • 200-300g shredded chicken
  • 200-300g sauteed beef strips
  • salt and pepper to taste
  • lots of chopped fresh coriander

Building your shwarmas:

  1. microwave your pitas for approximately 30 seconds until hot
  2. carefully cut the pitas open to create a pocket
  3. spread generous amounts of hummus and tzatziki all over the pitas
  4. add the cabbage, chicken and/or beef
  5. sprinkle with some salt & pepper
  6. garnish with lots of coriander
  7. hold the pita with two hands and dig-in
  8. don’t be afraid to get food all over your face, hands, and pants
  9. go back for seconds and thirds even!

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3 thoughts on “Mediterranean Night

  1. This sounds soooo good! Now Kim. You know I am a dunce in the kitchen. So tell me more: how do I get the shredded chicken and the sauted beef strips? Do I buy chicken, cook it, then shred it myself, or does it come that way?

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