Shawarma is a classic flavor and preparation in Lebanon, one I grew up eating through street food wraps, kebabs and more. Shawarma seasoning is made up of smoked paprika, parsley, oregano, cumin, onion powder, garlic powder, salt and pepper. I incorporated this shawarma chicken into my catering menus early on and it has been a staple ever since.
In Lebanon, we only served shrimp with the full shell on, from head to tail. So I was shocked tossed in oil infused with the spiciness of Aleppo pepper and a bite of garlic, and finished to arrive in the U.S.
and see naked shrimp everywhere! This simple recipe uses tail-on shrimp, with plenty of lemon juice. It's a simple preparation, but incredibly good. Make a big batch and serve it cold the next day as an amazing shrimp cocktail! This is the number one easy weeknight meal that I make at home when I want something fast.
It's simple but complex in flavor. The sumac adds a citrusy note, while the everything seasoning adds a salty and nutty flavor. Roasting salmon is almost impossible to mess up — just set a timer and enjoy a perfectly cooked fillet in minutes.
This salad started out as an orzo salad that I made for my backyard dinner parties. When I opened the Grocer, I was buying couscous in bulk and needed a place to put it all. (Can you tell being a small business owner has taught me to be more creative with what I have?) It turns out couscous was a better answer for the salad because it holds up longer without getting mushy and .
