That entrée sandwich is one of my all-time favorites, oven roasted Chicken Shawarma. I make this at home a lot because I really love all the flavors which become accented by the addition of tahini sauce. After marinating the chicken in olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes overnight, it will all be roasted this morning and sliced like a shawarma should be. No, we don’t have the vertical rotisseries that you see in the shawarma shops. We’ll serve the chicken slices in a pita bread. You can add fattoush if you want. It’s one of the sides being offered today. At the end of the Servery we’ll have Tahini sauce for you to put on your sandwich, if you want it. I also recommend adding a healthy shot of hot sauce (Sriracha or Tabasco).
The Eat Right Now lunch program has proven itself to be a successful role model for healthy lunches. Learn more.
Calhoun's Eat Right Now Lunch Program
Calhoun's holistic approach to healthy eating has earned the school its position as a leader and pioneer. With Chef Bobo at the helm, Calhoun’s Eat Right Now lunch program aims to provide students with healthier meals while building a deep understanding of the importance of a well-balanced diet.
The program fosters numerous opportunities for Calhoun students to learn about food and its relation to their physical and mental well-being. The chefs frequently visit classrooms to offer cooking demonstrations and teach about the health, science, culture and politics of food. The integration of the food program into the life of the school creates an environment that promotes healthier attitudes about food and eating habits.
If you have any questions about Calhoun’s lunch program, the menu or the process, please reach out to Chef Bobo.
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Pernil is roasted pork shoulder which is cooked in different ways throughout Latin America. Some traditions cook it fast at a very high temperature. Others cook it “slow and low”. For today’s pernil, Chef Jose is going in a completely different direction, meaning that it will be cut into cubes and cooked. However the seasonings are all the same as when it is cooked whole. The meat is seasoned with a typical Dominican sofrito which includes garlic, peppers, cilantro, cumin, and oregano. An interesting feature of the Dominican tradition is the adding of both orange juice and vinegar to the marinade. The pork has marinated in the sofrito, orange juice, vinegar and olive oil for over 24 hours. Today the cubes will be browned in the oven and then transferred to our serving pans. They will then be covered with aluminum foil and placed back in the oven to finish cooking. You may recall that early in the year we served a Haitian dish called “Haitian Pork Grilot”, it was cooked much the same way and that dish inspired Jose to prepare today’s pernil in cubes.