Halal Cart Lamb Recipes

HALAL CART-STYLE WHITE SAUCE

Halal Cart-Style White Sauce image

This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.

Provided by Rhoda Boone

Categories Sauce Yogurt Mayonnaise Vinegar Dill Garlic

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

Ingredients

3/4 cup mayonnaise
1/2 cup plain Greek-style yogurt
2 tablespoons distilled white vinegar
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt

Steps:

Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp. water in a medium bowl.
Do Ahead
Sauce can be made 5 days ahead. Store in an airtight container and chill.

HALAL CART CHICKEN AND RICE

Halal Cart Chicken and Rice image

Halal cart chicken is boldly spiced and served with fragrant turmeric rice and spicy yogurt sauce. The perfect copycat of NYC street food.

Provided by duckman

Categories Main Dish Recipes Bowls

Time 4h15m

Yield 8

Number Of Ingredients 15

Ingredients

¼ cup light olive oil
2 tablespoons lemon juice
1 ½ tablespoons coarsely chopped garlic
1 tablespoon chopped fresh oregano
½ teaspoon ground coriander
kosher salt and ground black pepper to taste
2 pounds boneless chicken thighs, trimmed of excess fat
1 cup Greek yogurt
1 tablespoon sriracha sauce, or more to taste
2 cloves garlic, minced
2 tablespoons unsalted butter
½ teaspoon ground turmeric
¼ teaspoon ground cumin
1 ½ cups long-grain rice
2 ½ cups chicken broth

Steps:

Combine olive oil, lemon juice, garlic, oregano, and coriander in a blender; blend until smooth. Season with salt and pepper.
Place chicken thighs in a resealable plastic bag; pour in blended marinade and seal. Refrigerate for 3 to 4 hours.
Whisk yogurt, sriracha sauce, garlic, salt, and pepper together to make the sauce. Refrigerate for 1 hour.
Preheat a skillet over medium-high heat. Remove chicken from the marinade and pat dry with paper towels. Cook skin-side down until well browned, 4 to 5 minutes. Flip and cook until no longer pink in the center, 4 to 5 minutes more.
Let chicken for 5 to 10 minutes, then chop into chunks.
Melt butter in a large Dutch oven over medium heat. Add turmeric and cumin; cook and stir until fragrant. Add rice and stir to coat. Cook, stirring frequently, until toasted, about 4 minutes. Pour in chicken broth and season with salt and pepper. Bring to a boil; reduce heat, cover, and cook until broth is absorbed, about 15 minutes.
Remove Dutch oven from the heat and let stand, covered, for 15 minutes.
Divide rice and chicken among serving bowls. Drizzle yogurt sauce on top.

Nutrition Facts : Calories 410 calories, Carbohydrate 30.3 g, Cholesterol 85.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 576.8 mg, Sugar 1.5 g

HALAL CART CHICKEN

Halal Cart Chicken image

If you've been to New York City, you've definitely come across food carts selling "chicken over rice." These food carts, also known as halal carts, were originally run by Egyptian immigrants, and their food quickly became a New York classic. The term halal refers to the methods used to prepare the meat in accordance with Islamic law. The chicken is marinated in a combination of spices and olive oil, then seared in a cast-iron skillet until golden and crispy on all sides. Paired with yellow rice, salad and the famous white sauce, this is street food at its finest.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup fresh lemon juice (about 2 lemons)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground allspice
1/2 teaspoon turmeric
6 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 pounds halal boneless, skinless chicken thighs, cut into 1-inch pieces
Yellow rice, white sauce, lettuce, tomatoes and pita, for serving

Steps:

Put the lemon juice, olive oil, paprika, cumin, coriander, allspice, turmeric, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and stir to combine. Add the chicken and give it a good stir to make sure all the pieces are coated with the marinade. Cover with plastic wrap and marinate, refrigerated, for at least 30 minutes and up to 6 hours.
Heat a large cast-iron skillet over medium-high heat. Add the chicken in batches, making sure not to overcrowd the skillet. Spread the chicken in a single layer and cook, without stirring, 5 to 7 minutes. Stir the chicken, then continue to cook until the chicken is fully cooked, golden and caramelized on all sides, another 5 minutes. Transfer to a plate. Repeat with the remaining chicken. Serve with yellow rice, white sauce, lettuce, tomatoes and pita.

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