My Kids Favourite Meal

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CHICKEN SHAWARMA

Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts (thinly cut) 1 cup plain yogurt 1/4 cup vinegar 2 cloves garlic, crushed 1 teaspoon pepper 1/2 teaspoon salt 2 cardamom pods 1 teaspoon allspice juice from 1 lemon FOR THE SAUCE: 1 cup tahini 2 cloves garlic, crushed 1/4 cup lemon juice 2 tablespoons yogurt PITA FILLINGS: 8 loaves of pita bread or 4 large thinly slice cucumbers thinly sliced onions 1/2 teaspoon sumac thinly sliced tomatoes

Method: Combine all ingredients except for chicken, fillings, and sauce ingredients  to make marinade. If it seems a little dry, add a little olive oil  (a tablespoon at a time). Here is an excellent tahini recipe, if you do not have some handy. Add chicken, cover and refrigerate at least 8 hours, preferably overnight. In a stockpot or large saucepan, cook chicken over medium heat for  45 minutes or until done. Be sure not to overcook! If chicken becomes a little dry, add a few tablespoons of water throughout cooking duration. While chicken is cooking, prepare the sauce. Combine sauce ingredients and mix well. Set aside. Take the onions, tomatoes, cucumbers and sprinkle with sumac. Add other filling ingredients in a large bowl and combine well. When the chicken is done, you can shred it, slice it, or leave into large pieces.  As long as it it thinly cut, there is not much difference. I prefer to cut mine into wide strips. Prepare the Pita Place enough chicken on pita that cover 1/4 of the loaf. Add veggies and pour sauce. Roll like a soft taco or burrito and you have shawarma! You can also stuff  the pocket of the pita if you like. I prefer to roll large pitas (this is where making your own pita comes in handy), but it is hard to find large loaves of pita at the supermarket.

CRISPY FRENCH FRIES

Ingredients:

•  3- 4 normal size potatoes, peeled
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup water, or as needed
• 1 cup vegetable oil for frying

Method:

1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour,  (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.