Originating during the Ottoman Empire, the Shawarma dish has been a long historical favorite of many who've tried it. It's become a very popular street food in the Middle East, and now it can be a treat for your home as well.
Time: ~ 40min | Feeds: 6-8 people | Type: Chicken |
Ingredients / Shopping List
3 lbs of chicken (cut into chunks or shredded)
2 lbs of cauliflower florets
2 cans (32 oz) of chickpeas (or shoestring potatoes)
9 tbsp cooking oil
4 tbsp shawarma seasoning
2 tsp salt
4 tsp paprika
4 tsp cumin
Instructions
1. Mix oil, shawarma seasoning, paprika, cumin, salt and black pepper together.
2. Spread frozen cauliflower and drained chickpeas or frozen potato shoestrings onto sheet
pan and drizzle half of the sauce onto it
Tip: If you are planning to freeze this meal for later, do not mix the sauce into the food
3. Mix the shredded chicken or bite-sized chunks into the sauce. This can be pre-cooked or raw. Coat well!
4. Distribute the chicken evenly over the veggies
5. Bake at 400ºF for 20-25 minutes (if raw) or until hot (if pre-cooked)
6. Serve on pita or over couscous, rice or quinoa
Tip for Freezer Storage: Wipe storage container with thin layer of oil, spread food into a flat layer, store sauce separately. Thaw in refrigerator over night, mix in sauce before heating.
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