CHICKEN SHAWARMA BOWL WITH PEANUT HUMMUS
Prepare Rice: 12 pounds 8 oz brown rice, long-rain, parboiled (2 oz eq per servings) (1 gal 2 qt 1 1/3 cups) 320 fl oz water, hot (0.2 cup per 1 oz rice, dry) (2 gal 2 qt) ¼ cup turmeric, ground ¼ cup cumin, ground ¼ cup granulated garlic Prepare Hummus: 7 pounds peanut butter, creamy (USDA or Commercial) (3 qt ½ cups) 7 pounds Greek yogurt, nonfat, plain (3 qt 2 cups (3 ½ - 32 oz containers)) 1 quart 3 tablespoon lemon juice, bottled Prepare Vegetables, Pita Bread, & Peanuts: 8 pounds 8 oz tomatoes, fresh, grape or cherry (1 gal 2 qt 1 cup) 8 pounds 4 oz cucumbers, fresh, unpared (1 gal 2 qt 1 cup) pita bread, whole grain-rich (at least 1 oz eq) (100 each) 2 pounds 2 oz peanuts, no salt added, chopped (1 qt 2 3/8 cups)
INGREDIENTS Prepare Chicken: 6 pounds 4 oz chicken breast, diced, cooked (USDA or Commercial) 3 cups lemon juice, bottled 2 cups vegetable oil (USDA or Commercial) This bowl pairs seasoned chicken shawarma with turmeric rice, fresh tomatoes and cucumbers, creamy peanut hummus, pita and chopped peanuts for a flavorful, globally inspired meal students can customize.
1 cup granulated garlic 1/3 cup cumin, ground 1/3 cup paprika, ground
1/3 cup oregano leaves, dried 2 tsp cayenne pepper, ground 2 sprays nonstick cooking spray
RECIPE COURTESY OF CHEF BRENDA WATTLES
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