Shawarma spice on chicken thighs, one pan, high heat. This is the weeknight dinner that tastes like you spent hours in the kitchen. The garlic toum is aggressive in the best possible way.
Chapter: Weeknight Dinners · Cuisine: Middle Eastern
Ingredients
- 2 lbs boneless chicken thighs
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- ½ tsp cinnamon
- ¼ tsp cayenne
- Pita bread
- Pickled turnips (store-bought)
- Tomatoes, cucumber, red onion, fresh parsley
- 1 head garlic, ½ cup neutral oil, lemon juice (for toum)
- Kosher salt and black pepper
Protein — The Chicken
Coat chicken thighs with all spices, olive oil, lemon juice, salt. For best results, marinate 1 hour. Cook on sheet pan at 425°F for 25 min until charred and cooked through. Slice thin.
Starch — The Pita
Warm pita bread in oven or on a dry skillet. Serve with store-bought pickled turnips for authentic flavor.
Vegetable — Israeli Salad
Finely dice tomatoes, cucumber, and red onion. Dress with olive oil, lemon juice, salt, and chopped parsley. Serve alongside with hummus.
Sauce — Toum (Garlic Sauce)
Blend garlic cloves with salt. Slowly stream in neutral oil while blending — like making mayo. Add lemon juice. Blend until white, fluffy, and intensely garlicky. This is the thing that makes the dish.
Find 59 more recipes like this in The One Clog Cookbook Vol. I — 60 Internationally Inspired Dinners for the Home Cook.
Cook with intention. Feel and taste your way through it. Keep one clog in the kitchen. Always.
— Brian W. Bonanno