chicken shawarma and vegetable bowl

by Eva Katz©

ingredients

NUTRITION:

Serves 6
Calories: 472, fat: 32 g (saturated: 3g, unsaturated: 29g), carbohydrates: 18g, protein: 29g, fiber: 4g, sugar: 6g

• ¼ cup lemon juice, plus 2  tablespoons  

• ⅓ cup extra virgin olive oil 

• 1 tablespoon honey

• 4 cloves of garlic, minced, plus 2 cloves

• kosher salt and freshly ground pepper

• 2 teaspoon ground cumin 

• 2 teaspoon sweet paprika 

• 1 teaspoon ground coriander 

• ½ teaspoon ground cinnamon

• ½ teaspoon turmeric 

• ¼ teaspoon cayenne pepper

• 1 medium head of cauliflower, about 2 pounds

• 1 can chickpeas, drained and rinsed 

• 1½ pounds boneless, skinless chicken thighs, trimmed 

• ½ cup tahini 

• ¼ cup roughly chopped parsley (optional) 

• Optional garnishes, chopped tomato, cucumber crumbled feta, red onion

Adjust the oven rack to the middle position. Preheat oven to 450 degrees. 

In a large mixing bowl whisk lemon juice, olive oil, 4 cloves of minced garlic, 2 teaspoons of kosher salt (if using table salt, decrease to 1½ teaspoon), 2 teaspoons black pepper and remaining spices.  

Remove ⅓ cup of the marinade and toss it with the cauliflower and chickpeas on a rimmed baking sheet. Move the cauliflower and chickpeas to one side of the pan. Toss the chicken with the remaining marinade. Spread chicken on the other half of the sheet pan. Roast until the chicken is lightly browned around the edges and the vegetables tender and brown, about 30-35 minutes. Remove chicken from oven and allow to sit for 5 minutes.

While the chicken is cooking, whisk tahini, remaining 2 tablespoons lemon juice,  remaining 2 cloves of garlic, and ⅓ cup warm water.  If the mixture is too thick add additional water. Season to taste with salt and pepper. 

Slice chicken crosswise and serve over a salad, rice, or in a pita pocket with tahini sauce and any additional toppings you desire.