Tunisian Shawarma & Casual Summer Dining

This dish is sure to be the hit of your most casual and delicious al fresco dinners!

Look, I'm not here to stop you from finding what you came for- the recipe! Just a quick ask before we get into the details, make sure you follow along over on IG so you don't miss out on any of our shenaigans!

Al fresco Summer Dining

Featuring Tunisian shawarma grilled chicken, farrow salad with mint, quick pickled red onion, grilled flatbreads & tzatziki sauce.. can you say YUM!

This is seriously the most delicious meal and it is SO simple! There are a few staples you will need on hand, that you may not have but I will tell you how to make them!

Tunisian Spice Blend

4 teaspoons ground caraway seed

4 teaspoons ground coriander

4 teaspoons paprika

4 teaspoons turmeric

4 teaspoons chili powder

4 teaspoons garlic powder

1 teaspoons ground red pepper

1 teaspoons ground cinnamon

1/2 teaspoons ground black

1/2 teaspoons ground white pepper

Blend should be ground super fine. If you have unground spices on hand you can use a spice grinder (or coffee grinder)

Substitution suggestions:

-Black pepper can sub for white pepper

-cayenne pepper instead of red pepper

-smoked or regular paprika can be used

The other staple that I use to dress up a lot of different dishes in the summer is Strawberry Top Vinegar! This is so simple, so delish & it helps cut down on food waste which we really strive for here at the cottage farm! Since we have pigs & chickens, our fruit and veg scraps never go to waste anyway. But this is a fun & almost FREE way to use those strawberry top discards!

Strawberry Top Vinegar

Strawberry Tops

white vinegar or ACV (at least 5% acidity

Place the strawberry tops in a sanitized sealable jar with a 3- to 4-cup capacity, like a mason. Cover with the vinegar, make sure all of the fruit is submerged. Seal the jar and allow to rest at room temperature for at least 2 days. Strain out the vinegar into a sanitized airtight jar or bottle & store as you would vinegar!

Just a few things left to complete the dish!

Tzatziki dip, I bought mine - but this is a great recipe over on Love & Lemons.

Grilled Flatbreads, you could buy in the store and heat on the grill. BUT I highly suggest using Shaye Elliott's recipe is so simple it is in her cookbook seasons at the farm! She also shares it on this Youtube video.

Last but not least, the quick pickled red onions!

Quick pickled red onion

1 red onion thinly sliced

1/2 cup strawberry top vinegar

1 cup water

1 Tablespoons sugar

1.5 teaspoons salt

Toss in a jar and let them sit for at least 15 minutes. Store in fridge for up to two weeks!

Enjoy!

-Kate