I follow a few food bloggers that do no wrong in my eyes. I'm constantly looking to them for fresh new dinner ideas. I absolutely love cooking and I love collecting cookbooks. This is my favorite way to make at home chicken shawarma, and this rice is an even bigger hit at my house. Both of these recipes I use ALL the time, they are from both of their cookbooks. I've linked them below so you can check out their websites or buy their cookbooks if you end up loving them.
Pro Tip: I have use more recipes in The Defined Dish cookbook than any other cookbook I've ever owned. They are easy to follow, family friendly, and most of them fit the style of mindful eating that I use.
Sheet-Pan Chicken Shawarma with Lemon- Tahini Drizzle is from The Defined Dish
2 Lbs Chicken Breast (she uses thighs)
1 tbs olive oil
2 garlic cloves, minced
1 tsp kosher salt
3/4 tsp black pepper
1/4 tsp cayenne pepper
1 tsp paprika
1tsp ground cumin
1/4 tsp ground cinnamon
Zest of lemon
-1/2 lemon’s juice.
Lemon- Tahini Drizzle
2 tbs tahini
2 tbs olive oil
2 tbs lemon juice
3 tbs VERY COLD water (plus more as needed)
1 garlic clove minced
*honey to sweeten if needed
Preheat the oven to 400°F.
Slice the chicken breast and put into a large bowl with all of the ingredients for the chicken. Mix well. Spread on a prepare baking sheet (I prefer to use parchment paper) and bake for 20 to 25 minutes. You can also add veggies on a separate pan to fix an overall well rounded dinner.
For the tahini, mix all the ingredients in a bowl well. (This is a permanently stocked item in my fridge at all times. It's almost like a middle eastern peanut butter if you aren't familiar with it. It can be used in both sweet and savory dishes.)
Dill & Date Rice By: Eden Ginshpan (@EdenEats)
1 c basmati rice
2 tbs olive oil
2 tbs butter (ghee or vegan butter, I use earth balance)
1 finely chopped yellow onion
2 minced garlic cloves
2 tsp salt
1 1/2 c stock (chicken or veggie)
1 1/4 c fresh dill
1/2 cup medjool dates, chopped
1 lemon, juiced
Rinse your rice before use. In a medium sauce pan, heat oil and butter. Cook onion until translucent, add garlic and salt, sauté. Stir in rice and stock, increase the heat and bring to boil. Reduct heat, cover, and let simmer for about 12 minutes or until liquid has evaporated. Fluff with fork, stir in dill, dates, and lemon juice.
Chicken Sheet Pan Shawarma served with roasted cauliflower and red onions, hummus, and dill and date rice, drizzled with lemon-tahini.
*I have not tried substituting cauliflower rice for basmati.