Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-BOOK 2”

Shish tawook (Marinated Chicken) in Pita

by Valerie Mansour-Allen

This recipe will take a day to marinate, but it’s so worth it. This will make enough for six people to have two each. This recipe came from my cousin, Judith Mansour, as a main dish recipe. I adapted it to sandwich form with some of the leftovers after I made it once. So I wrote it as a sandwich recipe; it’s really how I prefer to eat it. If you want it as a main dish, serve it with steamed basmati rice, seasoned with a sprinkling of cinnamon and allspice.

3tablespoons olive oil

2tablespoons plain yogurt

2tablespoons ketchup

2tablespoons mustard

11/2teaspoons granulated garlic or garlic powder

2teaspoons paprika

11/2teaspoons allspice

1/2teaspoon black pepper

1/4teaspoon ground cinnamon

3pounds chicken breasts, skinless, boneless, cut into 1/2 inch thick strips

pita bread, with or without pockets

cucumbers, thinly sliced (optional)

Sauce:

1/2cup mayonnaise

1cup plain yogurt

3cloves garlic, minced

1/4teaspoon salt, or to taste

In a bowl, stir together oil, yogurt, ketchup and mustard. Add the rest of the seasonings and mix together. Add the chicken pieces, making sure they’re well-coated. Cover the bowl and refrigerate overnight. Sauce: Hand mix all ingredients together and let it refrigerate overnight. Next day: Preheat oven to 400 degrees. Put chicken strips in a shallow baking dish and bake, uncovered 30 to 40 minutes. Warm pita bread in skillet or warm in the oven wrapped in a lightly dampened towel. Add the chicken, drizzle the sauce and enjoy! I like cucumbers on mine— it adds crunch and coolness to the creaminess of the marinade and sauce.

TO OBTAIN A COPY

Cookbooks are available in the gift shops at the Arms Family Museum and Tyler History Center. Visit mahoninghistory.org for times and directions.

TO HAVE IT SHIPPED

Call 330-743-2589 from noon to 4 p.m. Tuesday through Sunday or visit mahoninghistory.org.

Cost: $21.50 per book (includes tax) plus $6.50 shipping & handling