We have been on a Mediterranean kick at Chez Kelly. Ingredients, dishes, and flavors from the Mediterranean region have long been a favorite of mine, ever since I visited Israel on a college trip in 1997. Toasty falafel balls, smooth hummus, and smokey baba ghanoush; roast lamb seasoned with rosemary and garlic; parsley, mint, dill, and lemon. We have cut back on starches and sugar in our house, instead focusing on healthy animal proteins and fresh veggies. So Mediterranean dishes featuring a wide array of legumes, vegetables, and seasoned meat are a great fit.
When I visited the middle east, I was amazed at all of the fresh, delicious, street food options. But none captured my attention or my shekels more than shawarma. Originating in the Ottoman Empire, shawarma is a popular dish where sliced meat is piled onto a skewer which slowly turns as it roasts on a vertical rotisserie. The outer layers of meat are shaved off and often served in a pita with fresh toppings and sauces. Shawarma led to the creation of the 20th-century Mexican dish tacos al pastor after the technique was introduced by Lebanese immigrants.
Here are two shawarma recipes with fresh, vibrant flavors to jump-start your taste buds. These tasty recipes create the shawarma flavor without necessitating spit roasting. Both of these recipes are simple and quick, making them perfectly suited for weeknight dinners. Serve these dishes tucked inside a pita with tzatziki (yogurt sauce) and hummus or in a bowl with an olive, cucumber, and tomato salad.
Oven-Roasted Chicken Shawarma
INGREDIENTS:
2 lemons, juiced
½ c + 1 T olive oil
6 garlic cloves, minced
1 t salt
2 t black pepper
1 T ground cumin
1 T paprika
1 t turmeric
½ t cinnamon
Red pepper flakes, to taste
2 lb boneless, skinless chicken thighs
1 red onion, quartered
¼ c parsley, chopped
DIRECTIONS:
Combine lemon juice, ½ c olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes in a bowl. Add chicken and toss to coat. Store for at least one hour and up to overnight in the fridge.
Preheat oven to 425°. Use the remaining tablespoon of olive oil to grease a sheet pan. Add the red onion to the chicken and marinade, toss to coat, then spread chicken and onion mix on the sheet pan in an even layer.
Roast until the chicken is browned, crisp at the edges, and with an internal temperature of 165° (30-40 minutes). Let rest for 5 minutes then slice into chunks. Garnish with chopped parsley and serve with tomatoes, cucumbers, pita, tzatziki sauce, hot sauce, olives, feta, hummus, rice, or whatever you want.
Cauliflower Shawarma with Spicy Tahini
INGREDIENTS:
¼ c olive oil, plus more as needed
2 t ground cumin
2 t sweet paprika
1 t salt
1 t coriander
½ t turmeric
Black pepper to taste
Red pepper flakes to taste
1 head of cauliflower, trimmed, cut into florets
1 red onion, cut into wedges
½ c parsley, chopped
1 lemon, juiced
1-2 t hot sauce or ½ t of Urfa or Aleppo pepper
1 clove garlic, minced
Salt to taste
⅓ c tahini
½ c ice water, plus more as needed
DIRECTIONS:
Preheat oven to 425°. In a bowl, mix olive oil, cumin, paprika, salt, coriander, turmeric, black pepper, and red pepper flakes. Add cauliflower and onion, toss to coat. Spread mixture in a single layer on a sheet pan.
Roast vegetables on the top oven rack until they are golden brown and crisp, 30-40 minutes, stirring occasionally. If the vegetables look dry, drizzle with more olive oil.
As the vegetables are roasting, whisk together lemon juice, hot sauce or chili flake, garlic, and salt. Let sit for a few minutes to mellow out the garlic. Whisk in tahini until smooth and well combined. Whisk in the ice water a little at a time, until the sauce is smooth and can be drizzled. Season to taste with more salt, chili, or lemon.
Before serving, scatter parsley over the top of the roasted vegetables and drizzle with tahini sauce. Serve in pita or a bowl with hummus, baba ghanoush, tomatoes, cucumbers, olives, feta, or whatever your heart desires.
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