# 664 - Marc Maron & I Clear the Air

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.

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SHAWARMA HUMMUS CAKE

Chicken Shawarma:

1⁄2 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

1. Combine all seasonings together

2. Cook up ground chicken and add shawarma seasoning.

Lamb Shawarma

2 LBS boneless leg of lamb

2 TBSP yogurt

1⁄2 juice of lemon

1 & 1⁄2 tsp paprika

1 tsp turmeric

1 & 1⁄2 tsp ground garlic

1 tsp ground ginger

1⁄4 tsp ground clove

1 tsp ground onion

Salt to taste

1 tsp pepper

1⁄2 tsp allspice

1⁄2 tsp cayenne pepper

EVOO

Sliced red onion

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:

1 tsp cumin

1 tsp ground coriander

1 tsp sweet Spanish paprika

3⁄4 tsp turmeric

1⁄2 tsp ground cloves

1⁄2 tsp cayenne

1⁄2 tsp cinnamon

Beef Marinade / Shawarma:

1⁄4 cup EVOO

1⁄4 cup white wine vinegar

1 lemon

Salt and pepper

4 garlic cloves, minced

1 medium yellow onion, halved and sliced

1 1⁄2 LBS beef flank steak

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:

2 pounds Italian eggplant

2 cloves of garlic

2 tbs lemon juice

1⁄4 cup tahini

1/3 cup EVOO

2 tbs chopped parsley

3⁄4 tsp salt

1⁄4 tsp ground cumin

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:

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

1. Layer:

Half of pita pocket

garlic sauce

babaganoush

chicken shawarma

pickled onions

repeat with lamb

repeat with beef

2. Spread the hummus around the pita layers similar to icing a cake.

3. Top with olives, paprika, parsley, garlic sauce dollops on bottom

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