Courtesy of Kebabalicious as featured in Trailer Food Diaries: Austin, Volume 2. Kebabalicious is known for their great kebabs and tantalizing ingredient combinations. Here is why. Yield: 4 servings.
10 ounces arugula
1 small seedless watermelon
1 (8-ounce) block of feta (sheep milk)
7 ounces roasted pistachio nuts, chopped
½ red onion sliced thin
10 ounces grape tomatoes
1 bushel fresh mint, diced
Jalapeño Orange Balsamic Vinaigrette:
1 small roasted jalapeño
2 tablespoons Düsseldorf mustard
¼ cup of fresh squeezed navel orange
2½ tablespoons aged balsamic vinegar
1 teaspoon pure wildflower honey
salt and tellecherry pepper to taste
½ cup extra virgin olive oil
• Wash the arugula and find a place to let it dry.
• Take the watermelon and cut it into 1-inch slices (like big discs), then cut those in half. Take a small paring knife and remove the red flesh of the fruit from the green shell. Once complete, cube watermelon into 1-inch pieces and set aside in the refrigerator to chill.
• Cube feta into half-inch bite-size pieces. Set aside.
• Heat a pan, add the chopped pistachio nuts and toast lightly.
• Fill a big bowl with the washed arugula, thinly sliced red onions, grape tomatoes, feta and diced fresh mint. Give it a good toss and put it in the fridge. Let your pistachio nuts cool in pan.
• While that chills, start the dressing. Toast a small jalapeño over a gas burner until black. Wrap it in saran wrap and let it sweat for about 5 minutes.
• Meanwhile, grab a blender and add the mustard, freshly squeezed orange juice, balsamic, honey, a pinch of kosher salt and tellecherry pepper. Blend until homogenous, and then, very slowly, stream the olive oil into the blender while on low.
• Unwrap the jalapeño and peel off charred outer coating. Cut off the stem and cut jalapeño in half to remove the seeds. Add jalapeño to food processor and liquefy. Taste. Add salt and pepper if needed.
• Take the watermelon out of the fridge and add it to the bowl of salad. Sprinkle your toasted chopped pistachio nuts and serve with the dressing drizzled over or on the side, as you prefer. Insert image 019 / WRONG IMAGE? 019 is pickled okra / 085 is the pistachio salad
Kebabalicious, Chris Childre and Kristian Ulloa
Best friends Chris Childre and Kristian Ulloa grew up in multicultural homes in Houston, Texas. They did their fair share of globe-trotting in their college years. One of the most significant journeys they made was a trip to Switzerland, where they worked for a dynamic Turkish man who taught them the secrets of what would become Kebabalicious. With no European kebabs in Texas, the guys launched their food trailer business and brought it to Austin after graduating from Texas State University in San Marcos.
They are best known for their famous Beef Lamb Kebab, which consists of the traditional beef/lamb shawarma on a warm pita topped with fresh lettuce, tomato, onion, tzatziki and spicy red sauce. Similarly, the Falafel Lebab is smeared with your choice of homemade hummus and then filled with hand-rolled falafels and topped with fresh lettuce, tomatoes, onions, tzatziki and spicy red sauce.
Another fan favorite is their Zucchini Fries. Although they are not readily available (they are the Tuesday special at the lunch stand), they are a rare gluten-free treat. They are made with gluten-free crumbs in a designated gluten-free fryer. Photo courtesy of White Light Exposure.