Edy Massih keeps summertime zesty with these Lebanese skewer recipes

Edy Massih, chef, caterer and owner of Edy's Grocer in Brooklyn, New York, is stopping by the TODAY kitchen to share a some summery recipes from his new cookbook, "Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy's Grocer." He shows us how to prepare three different types of Lebanese-inspired skewers — shawarma chicken, Aleppo-garlic shrimp and everything-sumac — plus a summer couscous salad.

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Shawarma Chicken by Edy Massih

Shawarma is a classic flavor and preparation in Lebanon, one I grew up eating through street food wraps, kebabs and more. Shawarma seasoning is made up of smoked paprika, parsley, oregano, cumin, onion powder, garlic powder, salt and pepper. I incorporated this shawarma chicken into my catering menus early on and it has been a staple ever since.

Aleppo Garlic Shrimp Cocktail by Edy Massih

In Lebanon, we only served shrimp with the full shell on, from head to tail. So I was shocked tossed in oil infused with the spiciness of Aleppo pepper and a bite of garlic, and finished to arrive in the U.S. and see naked shrimp everywhere! This simple recipe uses tail-on shrimp, with plenty of lemon juice. It's a simple preparation, but incredibly good. Make a big batch and serve it cold the next day as an amazing shrimp cocktail!

Everything Sumac Salmon by Edy Massih

This is the number one easy weeknight meal that I make at home when I want something fast. It's simple but complex in flavor. The sumac adds a citrusy note, while the everything seasoning adds a salty and nutty flavor. Roasting salmon is almost impossible to mess up — just set a timer and enjoy a perfectly cooked fillet in minutes.

Summer Couscous Salad by Edy Massih

This salad started out as an orzo salad that I made for my backyard dinner parties. When I opened the Grocer, I was buying couscous in bulk and needed a place to put it all. (Can you tell being a small business owner has taught me to be more creative with what I have?) It turns out couscous was a better answer for the salad because it holds up longer without getting mushy and feels less heavy than orzo. It's a great blank canvas for seasonal vegetables, and you can feel free to play around with dressings depending on what you have on hand. This is one of the things that is constantly in my fridge, at the Grocer and on my dinner table.

If you like Edy's Lebanese-inspired recipes, you should also try these:

Grilled Za'atar Chicken by Edy Massih

Charred Corn and Halloumi Salad by Edy Massih

This article was originally published on TODAY.com