Chicken Shawarma & Persian Salad
Randy Akel began his cooking career at the ripe old age of 8, working in his mother's and uncle's restaurant in North Little Rock. He started off washing dishes, bussing tables and cleaning during the summers and weekends during school. He started out cooking by watching and assisting his mother and the cooks making various dishes from biscuits to meatloaf, before transitioning to helping with prep for daily breakfasts and lunches.
At home, his mother prepared home cooked meals for the family, either traditional Palestinian food or Southern favorites. His lifelong passion for cooking led Randy to purchase Mama's Gyros Grill in March 2012. Randy still owns and runs Mama's Gyros, is still loving every minute of it! We are so excited to welcome him to our Eggshells family!
Chicken Shawarma
Marinade Ingredients:
- boneless, skinless chicken breast
- 1 tbsp (per pound of chicken) paprika
- 1 tbsp (per pound of chicken) cumin
- 1 tbsp (per pound of chicken) coriander
- 1 tbsp (per pound of chicken) garlic powder
- 1 tbsp (per pound of chicken) turmeric
Instructions:
- Cut chicken into thin "bite-size" slices, about 1-inch long.
- Let chicken rest in marinade for 24 hours minimum.
- After 24 hours, pan fry chicken until all liquid is absorbed.
- Serve alongside rice, cucumber salad, and pita bread.
Persian Salad
Ingredients:
- finely diced english cucumber
- finely diced tomato
- finely diced purple onion
- 1/4 bunch of parsley
- 2-3 mint leaves
- salt + pepper to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp lemon juice, or about 2 lemons
Instructions:
- Combine ingredients in bowl, mix, and enjoy!