Chicken shawarma is a family favorite in my house ~ marinated, roasted and served over sprouted brown rice with sautéed zucchini and charred tomatoes. Finished with chopped scallions, it’s a well-rounded and really tasty dinner that everyone I make it for seems to love!
Ingredients
- 2 lemons, juiced
- ½ cup plus 1 tablespoon olive oil
- 6 cloves garlic, peeled, smashed and minced
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon turmeric
- A pinch ground cinnamon
- Red pepper flakes, to taste
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons chopped fresh parsley
- Sprouted brown rice
- Olive oil
- 1-2 zucchini, cubed
- 1 pint grape tomatoes
- Scallions for garnish
Directions
Marinade
Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
When ready to cook, heat oven to 425°. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add chicken and marinade, and toss once to combine. Place on the pan, spreading everything evenly across it.
Put the chicken in the oven and roast until it is browned and crispy at the edges, about 25-30 minutes. Remove from the oven, allow to rest 2 minutes, then slice.
While chicken is roasting, cook your rice. Meanwhile, heat a skillet over medium-high heat. Add a little olive oil and add cubed zucchini. Season with salt and pepper or my homemade seasoning salt. Toss until zucchini is caramelized and remove from pan. In the same pan, add a bit more olive oil and then add tomatoes. Allow them to char, untouched for a few minutes. Toss them around and allow them to soften a bit more.
Spoon rice onto a plate, top with zucchini, sliced shawarma, charred tomatoes + garnish with scallions.
In good food and good health,
Chef Katherine
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