chicken shawarma
(makes 6 servings)
3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper (optional)
salt
8 boneless, skinless chicken thighs
1 large onion
1 large lemon, juiced
1/3 cup extra virgin olive oil
- In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
- Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
- Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
- When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
- Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
- While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
- To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!
tahini sauce
(makes 5 servings, ~12 tbsp)
1-2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime and/or lemon juice
1/4 cup cold water
1 cup fresh chopped parsley leaves (optional)
Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)
Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency.
Stir in fresh parsley and enjoy.
