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Instant Pot Chicken Shawarma

chicken, lebanese, instant pot, shawarma, wrap

These delicious chicken shawarma wraps are quick, easy, healthy and perfect for any dinner.

One of my fondest memories as a kid was my first trip to Lebanon. So many new people, places and things to see and do. I was about 12 years old and I remember my mom being terrified that after all the years of speaking to us in Arabic, we wouldn't be able to hold a conversation. See, my parents always spoke to us in Arabic but we replied in English, go figure! To her surprise and delight, after a few days our mouth couldn't stop talking. 

One afternoon our whole family, I'm talking My Big Fat Greek Wedding Style, 30+ people all gathered at a park or field or something for an afternoon. I'm sure I have pictures somewhere, but what I distinctly remember is watching my uncles and cousins butcher a lamb! I watched in intrigue and probably some horror as this little lamb was getting ready to be cooked. To the spit the little lamb went and I'm sure it was the best lamb I ever had!! 

Shawarma

Shawarma is a meat preparation, historically done with lamb but today often with chicken, beef or veal. Much like my experience as a little girl watching the lamb cook on a spit, the shawarma technique was created to allow roasting layers and layers of meat but without bones. Meat is layered on a vertical spit and layered with fat to keep the meat tender and juicy. As the meat cooks, it is cut off to serve. The meat is flavorful, tender and delicious. Crazy as it may sound, shawarma was brought to Mexico by immigrants from the Middle East. Later they evolved into tacos al pastor. As Lebanese immigrants made their way to Mexico, they brought their culture and traditions. They began integrating their own heritage with Mexican cuisine.

Modern Day Shawarma

While I'd love to have a spit in my front yard, or a vertical shawarma roasting machine in my kitchen, that probably isn't going to happen! So what's the best way to get all the flavor in a shawarma sandwich? Enter Instant Pot! I've taken some of the oldest techniques and completely modernized them into using the Instant Pot. Spices, tender chicken thighs and all the amazing fixings, this sandwich may send you all the way back to Lebanon! 

I hope you enjoy this simple recipe, not only is this version delicious but the spice mix is divine and can used on anything from potatoes to burgers! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. 

Xoxo
Cosette

 

chicken, lebanese, instant pot, shawarma, wrap

A gorgeous blend of spices to create a warm flavor.

chicken, lebanese, instant pot, shawarma, wrap

Chicken being prepared for the Instant Pot.

 

chicken, lebanese, instant pot, shawarma, wrap

Chicken cooked perfectly in 8 minutes!

 

chicken, lebanese, instant pot, shawarma, wrap

Wrapped up, filled with delicious veggies and tatatore sauce.

 

chicken, lebanese, instant pot, shawarma, wrap

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Print Recipe
 Instant Pot Chicken Shawarma
chicken, lebanese, instant pot, shawarma, wrap
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
Course Main Dish
Keyword chicken, dinner, gyro, lebanese, shawarma
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Shawarma Spice Mix (makes ¾ cup)
Chicken Shawarma
Tarator (tahini sauce)
chicken, lebanese, instant pot, shawarma, wrap
Instructions
Shawarma Spice Mix
  1. Mix all spices together and store in jar.
Chicken Shawarma
  1. **Note the above Shawarma Spice Mix makes MORE than needed for this recipe. Save remainder for another time. Coat chicken with 3 tablespoon Shawarma Spice Mix and olive oil. Can leave to marinade overnight, but not necessary.
  2. Add ¾ cup stock to the bottom of your Instant Pot and add the rack.
  3. Lay the spiced chicken on the rack. Place lid on pot and close to sealing position.
  4. Set to MANUAL 8 minutes, let cook.
  5. Once completed, release pressure after 5 minutes.
  6. Assemble your shawarma with any/all the toppings you'd like on pita: cucumbers tomatoes radishes onions with sumac green onions pickled veggies
  7. Prepare taratore sauce: With mortar and pestle smash garlic, add your tahini, water, lemon and salt. Adjust lemon and salt to your liking.
Recipe Notes

Check out Episode 2 on Ugly Delicious for a deeper connection tacos al pastor and Lebanese immigration. 
https://www.eater.com/2018/2/23/17029898/ugly-delicious-tacos-recap-season-1-episode-2

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Mac and Cheese

cheese, macaroni

Snow Days

This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

Saturday & Sunday: Weekend
Monday: President's Day
Tuesday: Snow in the morning , school didn't delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we'll stay put.
Wednesday: Snow, school closed. 
Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn't feel like schlepping my kids in the snow, not my thing. 

So here we are, 6 days of my children at home...all 3...and my husband because well he had the same weekend schedule + President's Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops...yeah! I'm not sure if that's an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it's only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

macaroni, cheese

 

macaroni, cheese

The Good Stuff

Mac & Cheese is as classic as pizza in America. It's a classic American comfort food. Who doesn't love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

macaroni, cheese

 

Next is your noodle. What's the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

macaroni, cheese

 

Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn't hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

macaroni, cheese

Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

 

macaroni, cheese

 

You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don't forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

macaroni, cheese

Print Recipe
 Mac and Cheese
This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
macaroni, cheese
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
macaroni, cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions less 1 minute in a salted pot of water. Drain, add back to pot with 1 tablespoon butter. Set aside.
  3. In another heavy bottomed pot begin making your Béchamel sauce. Cut 10 tablespoons of butter and place in pot on medium heat. Add in 10 tablespoons of flour and whisk to create your roux.
  4. Once your roux (flour and butter) has thickened and bubbled, slowly begin adding your milk, whisking as you add.
  5. Continue to add the remaining milk and continue to whisk while pot is on medium-high heat. Whisking continuously is important so the mixture doesn't stick to the bottom of the pot.
  6. Whisk until the sauce comes to a boil, once it begins to boil, remove from heat.
  7. Add your shredded cheeses to the sauce and finally your cooked pasta.
  8. Mix until combined.
  9. Add pepper and salt to taste, note that many cheeses are salty so you may not need as much.
  10. Pour your macaroni mixture into a 9x13 pan or cast iron skillet.
  11. Prepare your panko topping by melting 2 tablespoons of butter then add in your panko and garlic powder. Top your macaroni pan with the breadcrumb mixture.
  12. Bake for 20-25 minutes and do a quick broil on the top for the breadcrumbs to brown.
  13. Remove and serve warm. Enjoy!
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Burgers + Fries (and friends)

 

Summer BBQs

I love summer for so many reasons; the rain has finally subsided here in the great Northwest, I get to spend time with my family back east and one of the best reasons, impromptu summer BBQs with our neighbors and close friends.

I'm the girl that loves to walk outside and see my neighbors, talk to my neighbors and have full on drinks and meals together...really as often as we possibly can. I think part of it is me as person that just loves to socialize, but also part of my culture. I recently read an article that my sister-in-law shared with me from the NY Times about "How to Throw a Relaxed Parisian Dinner Party". It is the epitome of how I was raised. The article was about how this Beirut-born designer puts together elegant easy breezy gatherings with friends that are completely centered around food. Now, I'm not calling my summertime BBQs fancy or elegant, but the premise of the article was that friends and family should be enjoyed and celebrated ~ especially with and around food. I don't need an RSVP from my friends to come over and spend time with me, but you better believe that the second you come over there will be food! We're wired to connect with people and food is the gateway. We all NEED food and enjoy being fed.

Summertime is the easiest time to connect with our friends. The weather is warm, everyone is outside and it stays light until past 10pm. It's only natural to want to socialize and get together to BBQ. While most of my gatherings consist of much Lebanese cuisine, there are times when a good old fashion burger is just what is needed. 

 

Burgers

Fresh beef seasoned with all the right spices tossed on the grill hit the spot! To make these extra special, I made some homemade hamburger buns which really brought these burgers home. 

In the burger world, a little fat is good. I'm all about lean meats and keeping things healthy but if you skimp on the fat content in a burger you won't achieve the same juiciness you're hoping for. I like to use 85/15 which is a good balance of lean meat to fat and results in a perfect, not too greasy hamburger. The trick to making the juiciest burgers is adding chopped onion to your mix. The onions begin to sweat while on the grill and make them so moist! Salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder (or toum if you have) round out these burgers perfectly. Top with homemade pickles and some good cheddar cheese and you have a worthy dinner. 

 

Oven Baked Sumac Fries

And then...you have the fries! Can one even eat a burger without fries? I'm not entirely sure! We literally have these oven baked sumac fries regularly around here. They are way better than anything frozen you'll ever eat! Perfectly crisp edges, the imperfection of the slightly awkward cuts and tender centers make these dynamite. Oven baked in olive oil, coated in toum and finished with flake salt, pepper and sumac. The sumac spice is a bit lemony and tangy, it really brings the flavor up immensely. I hope you give these burgers and fries a try at your next BBQ! I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

Print Recipe
 Burger + Sumac Oven Baked Fries
Course Main Dish
Cuisine American, BBQ
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Burgers
Oven Baked Sumac Fries
Course Main Dish
Cuisine American, BBQ
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Burgers
Oven Baked Sumac Fries
Instructions
Burgers
  1. Place ground beef in a large bowl. Add in all the seasonings and mix well to incorporate.
  2. Form burgers into patties. This recipe will make eight ¼ pound burgers or six ⅓ pound burgers. I tend to make smaller burgers for kids.
  3. After forming the patties, make a hole in the center of each burger. This will help to prevent the burgers from shrinking while grilling.
  4. Heat your grill to medium-high and place burgers on for 4-5 minutes and flip to cook another 4-5 minutes. If you’d like to add cheese, place a slice during the last minute of cooking to allow it to melt.
  5. Remove burgers from grill place on buns and top with pickles, lettuce, onions, tomatoes or wherever your taste buds lead you.
Oven Baked Sumac Fries
  1. Preheat oven to 475°F
  2. Line 2 sheet pans with silicone or parchment paper; you may also use a non-stick sheet pan.
  3. Wash and trim potatoes to remove any blemishes.
  4. Cut in half, then cut each half into 4 wedges.
  5. Toss potatoes and all of the ingredients in a bowl EXCEPT the sumac, chives and flake sea salt.
  6. Line coated potatoes on sheet pans skin facing down and top of wedge facing up.
  7. Bake for 35-45 minutes rotating the pans every 15 minutes. After the first 15 minutes, using a spatula, toss the fries to re-coat and flip on the sheet pan so other areas become crisp.
  8. Continue to rotate and toss the fries every 15 minutes.
  9. Once fries appear to have a crisp exterior, remove from oven and sprinkle with sumac, chives and flake sea salt. Toss to coat. Enjoy hot.
Recipe Notes

Homemade buns were made using Taste of Home recipe. I adapted to use 2 ½ cups bread flour and 1 cup all-purpose flour, egg washed the tops and added sesame seeds. 

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