In this episode of "Shelly's Game Kitchen" Chef Shelly Meyer and Broken Arrow Ranch Owner, Chris Hughes, make delicious antelope shawarma topped with a tangy Greek Salad.
1 lb Broken Arrow Ranch South Texas Antelope Leg Filet Steak
1 Tbsp Montana Flavor to Savor Salt-Free Modifier*
1 tsp Montana Flavor to Savor Herb Seasoning*
1 tsp Turmeric
1/3 cup Extra virgin olive oil
2 Tbsp Lemon juice, fresh
1 ea Yellow onion, sliced into slivers
4 ea Pita pockets
Salt and pepper to taste
*Spice Substitute (add to turmeric):
1/2 tsp granulated garlic
1/2 tsp granulated onion
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp ground coriander
1/4 tsp cardamom
1/4 ground ginger
1/4 tsp allspice
1/2 tsp dried oregano
1/2 tsp sea salt
1/2 tsp black pepper
Slice antelope across the grain into 1/4 inch slices.
Combine the spices. Season the sliced antelope with the seasonings and gently massage into the meat.
Combine the olive oil and fresh squeezed lemon juice, add to the bag, and again gently massage into the sliced meat. Seat aside to marinate for no more than 15 minutes.
Heat a non-stick skilled over medium-high heat. Working in small batches, remove the antelope from the marinade and place into the heated pan. Do not overcrowd the meat. Sear for approximately 90 seconds, flip over and repeat. The antelope should be cooked rare to medium-rare (still pink inside). Set cooked antelope onto a clean plate.
After cooking all the antelope, add the sliced onions as well as a pinch of salt and pepper to the heated pan. Stir onions to scrape up any browned bits in the pan. Cook the onions about 2-3 minutes until softened. Pour the remaining marinade over the onions in the pan and cook until liquid is evaporated. Remove pan with onions from the heat.
Slice the antelope into thin strips to make eating it in a pita easier. Combine antelope with cooked onions. Taste for seasonings and adjust to your preference.
Place shawarma into a sliced pita pocket or use a whole one as a wrap. Add some Greek Salad (recipe follows) to the pita as well for a nice pop of freshness.
2 ea English Cucumbers, deseeded and diced
8 oz Grape tomatoes, quartered
1/4 cup Kalamata olives, sliced
1/2 cup Red onion, diced
1 cup Greek feta cheese, drained and crumbled
1/2 cup Greek yogurt
1 whole Lemon, juiced
2 Tbsp Tahini (sesame paste)
1 tsp Worcestershire sauce
1 Tbsp Whole grain Dijon mustard
Salt and pepper to taste
Make the dressing by mixing together the yogurt, lemon, tahini, Worcestershire and Dijon.
Combine all the prepared ingredients in a bowl and fold in the dressing. Add some fresh cracked black pepper then let the flavors blend and develop for 15 minutes. Taste and add salt, if necessary.