Shish Tawook Stew

2 pounds chicken tenderloin strips

1 container of Sanaa’s shish tawook sauce

*Pour the shish tawook sauce, add 2 cups water and bring to a boil.

*Add the chicken and bring back to a boil. Cover and cook over medium heat for 20-25 minutes and chicken strips are cooked. Serve over rice or short pasta.

Chicken Wings

1 container of Sanaa’s shish tawook sauce

2 pounds chicken mixture of wingettes

2 tablespoons olive oil

*Heat the olive oil and sear the wings until slightly golden on both sides.

*Remove from the frying pan and place into 9X13-inches baking tray. Pour the shish tawook sauce, toss gently.

*Bake in 400 F oven for 30 minutes. Remove from the oven and enjoy.

Vegetable Stew

1. container of Sanaa’s shish tawook sauce

1 potato, peeled and cut into 1-inch cubes

2 cups cauliflower florets

1 red bell pepper, seeded and julienned

1 cup cooked garbanzo beans

*Pour the shish tawook sauce into heavy stew pot. Add 2 1/2 cup water. Bring to a boil.

*Drop the potatoes, bring back to a boil. Cook over medium heat for 10 minutes.

*Add the cauliflowers and the red bell pepper. Cover and simmer for another 10 minutes.

*Add the garbanzo beans and continue cooking for 5 minutes. Serve this dish over brown.

Air Fried Tofu Slices

1/2 container of Sanaa’s shish tawook sauce

12. ounce extra firm tofu.

*Cut the tofu into 1-inch thick slices. Place on kitchen towel, cover with another kitchen towel and press gently to squeeze some of the water.

*Gently dip each tofu slices in the shish tawook sauce. Place on the baking tray and air fry on temp. 400 for 10 minutes for delicious tofu slice that you can use over salad or in a sandwich.

Chicken Kabob

1 container of Sanaa’s shish tawook sauce

6 chicken kabob skewers, each has 4 chicken pieces

*Pour 1/2 of the shish tawook sauce in a 9X13-inch baking pan.

*Place the chicken skewers in the pan and pour the rest of the shish tawook sauce over the chicken. Set the skewers slightly apart and make sure that they are well coated in the sauce.

*Bake in 395F oven for 45 minutes or until the chicken is cooked and the sauce is thicken. Serve with a salad.

Shrimp and Pasta

1 container Sanaa’s shish tawook sauce

2 pounds shrimp, devined

4 tablespoons olive oil

1 medium red onion, julienned

1 pound short pasta

*Boil slightly salted water and cook the pasta until al-dente. Remove from the water and set aside.

*Over medium heat, warm up the olive oil in heavy large saucepan. Cook the onions until slightly golden.

*Add the the shrimp and saute until opaque, about 2 minutes. Add the shish tawook sauce and bring to boil. Add the pasta and stir gently until well mixed. Remove from heat and enjoy.