Chicken Shawarma

Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Serves: 8

Learn How to Make a Delicious Chicken Shawarma Recipe at Home Using Your Grill.

Ingredients

•             2.5 lbs of thinly cut skinless boneless chicken breast

•             1/2 cup of lemon juice

•             2 tablespoons of tomato sauce

•             4 tablespoons of plain yogurt

•             3 tablespoons of white vinegar

•             1 head of garlic, crushed

•             2 tablespoons of olive oil

•             1 to 1.5 teaspoons of salt (or to taste)

•             1/2 of crushed/powder oregano (or thyme)

•             1 teaspoon of paprika

•             1/2 teaspoon of ginger powder (optional)

•             A pinch of nutmeg powder

Preparation Method

1.            Rinse the boneless chicken breasts with fresh cold water then cut horizontally into thinner cuts of about 1/2 inch (each breast could possibly be split into 2 slices depending on thickness).

2.            Mix all ingredients in a blender, add to a bowl and mix well with the chicken, cover and let marinate in the fridge overnight.

3.            When ready, grill the marinated chicken using a grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish.

4.            Once cooked, shred the chicken thinly as and it’s now ready to be wrapped into a Shawarma Sandwich. Spread the chicken shreds along the diameter of a pita bread, spread a bit of Garlic paste, add some salty cucumber pickles, some fries, and some grilled tomatoes, roll and enjoy.

Notes and Tips

Try marinating a mix of 75% chicken breast and 25% skinless boneless chicken thighs. The fat in the thighs gives the chicken a nice kick when grilled.

Add grilled tomatoes in the sandwich instead of raw tomatoes Some restaurants add fries in the sandwich, others add a cabbage/mayo salad to the sandwich.

Baking or broiling in the oven will rid the chicken of its juice and must be avoided if possible.

You can find salty Syrian cucumber pickles from grocery stores if you donot have in your home.

   Butheina Alnounou                                                                                                    This email address is being protected from spambots. You need JavaScript enabled to view it.

Biscuit au Chocolat

Chocolate Fudge Cookies Ingredients

  • 70 plain sweet tea cookies
  • 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
  • 1/2 cup of milk
  • 1 cup sugar (we used regular brown sugar and it was fine too)
  • 1/4 pound of unsalted butter
  • Coconut flakes (optional)

Preparation Method

  1. In a saucepan and on low heat, warm the butter and sugar until they reach a boil
  2. Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk
  3. As soon as the butter boils, pour it on the cookies and mix gently
  4. Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
  5. Place rolls in the fridge for 2-3 hours.
  6. Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.

Preparation time: 20 minute(s)
Number of servings (yield): 8

Artisan Pizza Crust

Ingredients

  • 1 (13.8 ounce)  refrigerated artisan pizza crust with whole grain
  • 2 cups coarsely chopped cooked chicken breast
  • 3/4 cup barbecue sauce
  • 2 cups shredded reduced-fat mozzarella cheese
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon chopped fresh parsley .

Directions

  1. Heat oven to 400 degrees F for dark or nonstick pan (425 degrees F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
  2. Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
  3. Meanwhile, in medium bowl, place chicken and barbecue sauce. Using 2 forks, toss until chicken is coated with sauce.
  4. Sprinkle 1 cup of the cheese over crust. Spoon and spread chicken mixture evenly over cheese. Top with red onion and remaining 1 cup of cheese. Bake about 5 minutes longer or until cheese is melted. To serve, cut into 6 rows by 3 rows. Sprinkle with parsley.

Bannana with Chocolate

 

Ingredients (serves 8)

  • 1 1/2 cups flour (zero)
  • 3/4 cup self-raising flour
  • 2/3 cup cocoa powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 2 large, over-ripe bananas, mashed  
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • Icing
  • 1 1/2 cups icing sugar mixture
  • 1 tablespoon cocoa powder
  • 2 to 3 tablespoons milk, warmed

Method

  1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
  2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
  3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
  4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets.

 

Garlic chicken

Cook Time:

35 Min

Ingredients

  • 2 teaspoons crushed garlic
  • 1/4 cup olive oil
  • 1/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 4 skinless, boneless chicken breast halves

 

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
  3. Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

                                                  

Butheina Alnounou                                                        

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