Chef Samer 'Sam' Jabsheh
Fattoush Salad (serves two):
1 head of romaine chopped into bite size pieces
1 medium cucumber diced
2 large tomatoes diced into small pieces
1/4 cup chopped parsley (flat)
1 green pepper, seeded and diced
1/4 cup fresh chopped mint
4 pita bread, chopped into bite size pieces and toasted in the oven (7 – 10 mins at 350 degrees). Drizzle olive oil on the pita bread before toasting.
10 cloves of garlic
1/2 cup lemon juice
2 tsp of sumac powder
1 cup of olive oil
Salt and Pepper to taste
Mix dressing ingredients in a blender.
In a large bowl, toss the vegetables; add the dressing and finally the toasted pita bread as garnish.
Grilled Chicken Kebab
1/4 tsp lemon juice
2 tbsp olive oil
4 cloves garlic
1/2 tsp salt
1 pound of boneless skinless chicken breast cut into 1 ½ inch pieces.
MIX ALL INGREDIENTS IN A BLENDER.
Add chicken chunks, stir and coat thoroughly in the marinade.
Cover dish and refrigerate for at least 30 mins. (not to exceed 6 hours)
Heat gas or charcoal grill (350 degrees Fahrenheit). Skewer chicken and grill each side for 7 minutes.