The Kojayan Family’s Chicken Shawarma (Episode 1)

In this episode, Aleen and her mother, Rania, are here for a showdown over the classic Middle Eastern staple, chicken shawarma. Aleen is known to be heavy-handed with the garlic, but she's ready to prove that her shawarma can stand shoulder to shoulder with mama's.

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‍Ingredients

Serves 4-5 people

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Chicken Shawarma

Chicken Cutlets (2.5 lbs)

Tomato Paste (1 can)

Salt & Pepper (to taste)

Garlic Bulbs (4, or 2 pre-peeled garlic bags)

Ground Cumin

Cinnamon

Ground Allspice (best from a Middle Eastern market)

Ground Cardamom

Large Lemons (5)

Smoked Paprika

Tahini Sauce

Tahini (1 jar)

Garlic

Filtered Water

Lemon

Salt & Pepper (to taste)

Steak Tomatoes (5 total: 2 for Tahini, 3 for Side Salad)

Parsley (1 bunch)

Garlic Sauce

Mayo (1 jar)

Garlic

Salt & Pepper (to taste)

Side Salad

Tomato (1)

White Onion (2)

Green Bell Pepper (2)

Persian Cucumber (4)

Side of Rice

Butter (2 sticks)

Uncle Ben’s Rice (2 c)

Vermicelli Pasta (1 c)

Pita Bread (1 bag)

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Directions

For the Chicken Shawarma:

1. Cut chicken into medium size pieces. Toss into mixing bowl.
2. Add tomato paste, salt, pepper, garlic, cumin, cinnamon, allspice, cardamom and smoked paprika to chicken in mixing bowl. Squeeze 1 lemon. Mix with hands – use gloves!
3. Add small amount of oil to wok or similar pan. Add chicken. Cook untill golden reddish-brown.

For the Tahini Sauce:

1. Add half a jar of Tahini to a mixing bowl. Add a small amount of water to thin out the Tahini. Whisk the water in with half a squeezed lemon.
2. Press half a bulb of garlic and add in. Add salt and pepper to taste. Whisk together.
3. Dice 2 steak tomatoes and add in lightly. Mix everything with large spoon.
4. Dice and sprinkle a handful of parsley on top.

‍For the Garlic Sauce:

1. In a mixing bowl add 3/4 jar of mayo. Press second half of the garlic bulb into mayo. Whisk together.
2. Add a pinch of salt and pepper. Whisk again.

‍For the Side Salad:

1. Dice tomatoes, onion, and green bell pepper. Peel cucumber and dice. Mix all into bowl.
2. Squeeze lemon into bowl. Add salt and olive oil.

‍For the Side of Rice:

1. Soak rice in bowl for 10 minutes
2. Rinse rice 2 times under running water
3. Melt 1 stick of butter in pot
4. Add 1 cup of vermicelli pasta, let it cook till golden brown
5. When golden brown, add 2 cups of rice on top
6. Let rice cook on low