Souvlaki hummus bowl
This mediterranean-inspired bowl with grilled eggplant and naan bread is an fun and easy meal for the whole family. Serve everything in a bowl or all components separate so it becomes fill-your-own-naan night!
Equipment
- 8 skewers (wooden or metal, not too big so they still fit in the skillet)
- 1 Rolling pin
Ingredients
Souvlaki
- 1½-2 lbs steak (sirloin, tender loin, flat iron, strip steak all are good cuts)
- 2 tbsp extra virgen olive oil
- 1 cup yogurt (can be dairy free)
- 1 tbsp lemon juice
- s+p (to taste)
- 4 cloves garlic (minced)
Grilled eggplants
- 1 large eggplant/aubergine (cut in discs)
- 2 tsp sea salt
- 1 tbsp dried oregano
- 1 tsp freshly ground black pepper
- 2-3 tbsp olive oil (for grilling)
Other toppings
- 2 cups hummus (homemade** or store bought)
- 2 cups cooked quinoa
- 1 cup pickled onions (homemade* or store bought)
- 1 small cucumber (washed and sliced)
- 4 naan breads (homemade*** or store bought)
- 1 lemon (cut into wedges)(to serve on the side, optional)
Instructions
- If you are making your own naan bread, start with making the dough for it first.
- Either marinate the beef overnight or start doing that now. Add the cubed meat and all the marinate ingredients - yogurt, olive oil, lemon juice, garlic, salt and pepper - to a mixing bowl or a resealable bag. Combine it all with a wooden spatula (mixing bowl) or massage the meat in the sealed bag. Leave the meat to marinate in the fridge for at least 30 minutes, but preferably longer.
- Place the slices of eggplant on a towel, sprinkle them with some salt and cover them with another towel to extract the excess moisture. Leave the eggplant for 20-30 minutes. In the meantime
- If you are making homemade pickled red onions, do that now. See Notes below for ingredients and instructions.
- If you are making homemade hummus, do that now and set it aside until serving.
- Once the meat has marinated, shake off the excess marinate and add 4-5 cubes to a skewer. Once the meat has marinated, I shake off the excess marinate and add 4-5 cubes to a skewer. Once all the meat is on skewers, I heat up a skillet with some olive oil. When the oil is hot, I add 3-4 skewers to the skillet. Once one side is golden brown, I rotate the skewer until all sides are done. I cut one cube in half to check for doneness. I like mine medium rare.
- Once all the meat is on skewers, heat up a skillet with some olive oil. When the oil is hot, add 3-4 skewers to the skillet. Once one side is golden brown, rotate the skewer. Continue until all sides are done.
- Once the eggplant hast lost most of its moisture, sprinkle oregano on the slices and heat up a skillet with some olive oil. When the oil is hot, add the sliced eggplant to the skillet, 3 or 4 at a time, until the bottom is golden brown. Then flip them over and grill the other side.
- Now that the dough for the naan bread has risen and doubled in size, cut it in 4 or 6 pieces. Roll them into balls and cover them with a tea towel for 5-10 minutes. In the meantime flour the countertop.
- Roll out each dough ball into a round/oval shape and heat up a skillet with a bit of olive oil.
- Once the oil is hot, pick up a rolled out naan bread and transfer it to the skillet. This will make the dough stretch out more, but that is a good thing as long as there are no holes in it.
- When the naan bread has puffed up and the bottom is golden brown, flip it over. When they bottom side is browned as well, transfer it to a plate and continue making naan bread until all of them are done.
- Now assemble the hummus bowl. Spread out hummus on a plate or shallow bowl. The rest of the hummus I serve on the side in a small bowl. Add quinoa next. Now layer the bowl with the grilled eggplant, the souvlaki, pickled onions and cucumber. Tuck the naan bread in there as well or serve it on the side. Enjoy!
Notes
*Quick-pickling red onions:
-1 large red onion / 1 small cucumber
-¾ cup apple cider vinegar (or cucumbers)
-¼ cup water -1 tsp sea salt -1-2 tbsp maple syrup or honey, to taste Heat up all ingredients -/- red onion until it simmers. Place red onion/cucumber in a small jar, pour hot liquid on top of it, close the lid and shake. Let marinate for 30 minutes. Refrigerate afterwards or use immediately. *how to make pickles (detailed) **homemade hummus ***naan bread Nutritional information: the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
-¼ cup water -1 tsp sea salt -1-2 tbsp maple syrup or honey, to taste Heat up all ingredients -/- red onion until it simmers. Place red onion/cucumber in a small jar, pour hot liquid on top of it, close the lid and shake. Let marinate for 30 minutes. Refrigerate afterwards or use immediately. *how to make pickles (detailed) **homemade hummus ***naan bread Nutritional information: the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.