Last Thursday, SCR residents were treated to delicious Syrian and Mediterranean cooking demonstration led by Diana Chahrour. Everyone loved the dishes so much so she is sharing her recipes for Chicken Shawarma and Tabouli below. If you would like to share a recipe or craft in our SCR Artisan Classes, please contact Lifestyle Director Cassandra Gerling-Perez at Cassandra.gerling-perez@fsresidential.com for details.
Chicken Shawarma recipe:
Ingredients:
1/4 cup olive oil, plus more for oiling the grill grates
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon ground allspice
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
4 cloves garlic, smashed
2 lemons, zested and juiced
Kosher salt
6 skin-on, boneless chicken thighs
½ teaspoon Red pepper paste
½ teaspoon Tomato paste
2 tablespoons Vinegar
3 tablespoons yogurt
For the garlic sauce:
6 tablespoons low fat mayo
4 cloves garlic, smashed
Some salt and lemon juice
3 tablespoons of yogurt.
For the sandwich:
Pita bread
Pickle
Tomato
Onion
Fried potato
Direction:
For the shawarma: Whisk together the oil, cumin, paprika, turmeric, allspice, chili powder, cinnamon, garlic, lemon zest and juice and 2 teaspoons salt and everything else in a container until combined. Add the chicken, cover and marinate, refrigerated, for 12 to 14 hours.
Heat 1 tbsp. of oil in a skillet on the stovetop over high heat. Pour half of the chicken into the skillet and sauté for 3-4 minutes till the smallest pieces of chicken turn brown, put in medium to low to make sure it is cooked well, about 7 min, set aside.
To the bread, add some garlic sauce the shawarma, fries, tomato onion and pickle, roll it and put it on the oiled panini press
Tabuli Salad
Ingredient:
¼ cup fine bulgur wheat or 1/3 cup bourghul or cracked wheat (put with some water and microwave for 1 min or until soften, dry the water.)
2 large tomatoes, finely chopped
1/4 cup lemon juice
4 cups chopped fresh flat-leaf parsley leaves
1 cup chopped fresh mint leaves
4 green onions, thinly sliced
1/4 cup olive oil
Direction: Mix all the vegetable and the bur, add the oil the lemon juice and the salt, taste and adjust.
