Name: Restaurant Bachir
Address: 54 Boulevard René-Lévesque Ouest, Québec, Québec, G1R 2A4, Canada

Shawarma

Falafel

Shish Taouk

In a large bowl, combine yogurt, minced garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, olive oil, and lemon juice. Add the lamb and beef, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Meat

Preheat a grill or grill pan over medium-high heat. Remove the meat from the marinade and grill for about 6-8 minutes on each side, or until cooked to your desired doneness. Remove from heat and let rest for a few minutes before slicing thinly.

Cook the Meat

Warm the pita bread on the grill for a minute. Fill each pita with sliced meat, fresh vegetables, a drizzle of tahini sauce, and sprinkle with chopped parsley. Serve immediately.

Assemble the Shawarma

Lamb shoulder

Beef sirloin

Yogurt

Garlic cloves, minced

Ground cumin

Ground coriander

Paprika

Cinnamon

Salt

Black pepper

Olive oil

Lemon juice

Pita bread

Tahini sauce

Fresh vegetables (tomato, cucumber, onion)

Fresh parsley, chopped

Rinse the dried chickpeas and soak them in water for at least 8 hours or overnight.

Soak the Chickpeas

Drain the soaked chickpeas and add them to a food processor along with parsley, cilantro, onion, garlic, cumin, coriander, salt, and black pepper. Blend until the mixture is coarse but holds together.

Prepare the Mixture

Transfer the mixture to a bowl, add baking powder and flour, mix well, and let it rest for about 30 minutes.

Add Baking Powder and Flour

Using your hands, shape the mixture into small balls or patties.

Shape the Falafel

In a deep skillet or pot, heat the vegetable oil over medium heat until hot.

Heat the Oil

Fry the falafel balls in batches for about 4-5 minutes each, or until they are golden brown and crispy. Drain on paper towels.

Fry the Falafel

Serve the falafels warm with pita bread, tahini sauce, and your favorite toppings.

Serve

Dried chickpeas

Fresh parsley

Fresh cilantro

Onion

Garlic cloves

Baking powder

Flour

Vegetable oil

In a large bowl, combine yogurt, olive oil, lemon juice, minced garlic, paprika, cumin, cinnamon, salt, and black pepper. Mix well until smooth.

Prepare the Marinade

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.

Marinate the Chicken

Transfer the marinated chicken to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

Slow Cook the Chicken

Once cooked, remove the chicken from the slow cooker and shred it with two forks.

Shred the Chicken

Serve the shredded chicken in pita bread with garlic sauce and fresh vegetables. Enjoy your Shish Taouk!