Sunday Dinner: Israeli Shawarma

What to expect in this workshop:

• The menu: Chicken Shawarma and Israeli Salad
• Fēst Workshops are the ultimate guided discovery roadmap to help you master your home cooking.
• One Fēst Chef Instructor will lead the way as you learn how to make a delicious Sunday dinner. Your Chef Instructor will demonstrate every step of the recipe, with two cameras to give you all the right angles and clear views of what's happening.
• Your Chef Instructor will answer any questions that come up via the chat box of the video call. You'll prep your ingredients and cook each dish with plenty of guidance.
• This class is your time to ask your chef questions, ask for feedback, learn a little something and most importantly, have fun!
• This is a group workshop, we ask that you remain muted throughout the class and submit all of your questions in the chatbox of the video call.

INGREDIENTS YOU'LL NEED:

Serving Size: 4, adjust for what you need

Chicken Shawarma:

• 2 pounds boneless, skinless chicken thighs, Vegetarian substitution: portobello mushroom or sweet potatoes
• ¼ cup lemon juice
• ¼ cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 teaspoons ground black pepper
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• ½ teaspoon turmeric
• ½ teaspoon ground cinnamon
• 1 red onion
• 2 additional tablespoons olive oil 

Israeli Salad:

• 1 pound Persian cucumbers, diced
• 1 pound fresh ripe tomatoes, seeded and diced
• ⅓ cup minced onion
• ½ cup minced fresh parsley
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• ½ teaspoon salt to taste

EQUIPMENT YOU'LL NEED:

• measuring cups and spoons
• cutting boards and sharp knife
• mixing bowls
• zip top bag for marinating, or covered bowl
• spatula or wooden spoon
• baking sheet (or grill, or grill pan)