Chicken Shawarma Bowl

Prepare the following recipes as indicated:

Chicken Shawarma

1 lb boneless skinless chicken breasts (2 large breasts)

1 lb boneless skinless chicken thighs (4 large thighs)

6 tbsp extra virgin olive oil

2 1/2 tablespoons “7 Spice” spice blend OR add the following 7 spices:

2 tsp cumin

2 tsp paprika

1 tsp allspice

3/4 tsp turmeric

1/4 tsp garlic powder

1/4 tsp cinnamon

1 pinch cayenne

Salt and black pepper

-Slice the chicken breasts into 5-6 pieces each and the thighs into 3-4 pieces each. Place them in a marinating dish or large plastic zipper bag.

-In a small bowl, whisk together 1/4 cup olive oil, the 7 spices, 3/4 tsp salt and 1/4 tsp black pepper. Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight.

-Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking oil. Place the chicken pieces on the sheet, evenly spaced.

-Place the chicken in the oven. Let it roast for about 15 minutes until cooked through, turning the chicken pieces once with tongs halfway through cooking.

-Remove chicken from the oven and let it cool slightly. Use a sharp knife to slice and shred the meat into small, thin pieces.

-Heat 2 tbsp of oil in a skillet on the stovetop over medium heat. Place half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired.

-Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Mujadara (Lentils and Rice)

Search for Mujadara recipe on this blog.

Spiced Chickpeas

1 can chickpeas (garbanzo beans) drained

3 tablespoons olive oil

1 1/2 teaspoons garlic salt

1 teaspoon ground cumin

1 teaspoon onion powder

1/2 teaspoon coarsely ground black pepper

dash of cayenne pepper

-In a small bowl combine all ingredients. Spread out chickpeas on lightly oiled baking sheet. Bake at 400 degrees for about 20 minutes until peas are darker in cooler and crunchy. Set aside.

Vegetables

1 cauliflower, trimmed and cut into flowerets

1 large red bell pepper, cut into chunks

-In a small bowl combine cauliflower and pepper with 2 tablespoons olive oil, salt and pepper and a pinch of dried red pepper flakes. To make it easier, spread the chickpeas on one side of the same baking sheet and the cauliflower and peppers on the other side. Bake together about 20 minutes. Stir halfway through the baking time.

-1 large or 2 small eggplants

-1 large onion, peeled and cut into slivers

-2 tablespoons olive oil

-salt and pepper

-Cut off stem end of eggplants. Cut into round slices about 1/2 inch thick. Lay on counter or baking sheet and salt each round well on both sides. Let sit for 30 minutes to allow the salt to pull out the bitterness. Rinse the salt from the rounds in a colander.

-In a large skillet, heat the oil, then add eggplant and onions. Cook over medium low heat until they begin to caramelize, stirring occasionally. Salt and pepper to taste.

Jordanian Salad:

3 large meaty tomatoes (plum tomatoes work well)

1 English cucumber

1/2 finely sliced red onion

1/3 cup minced fresh parsley

1/3 cup olive oil

1/4 cup lemon juice

2 large cloves garlic, finely minced

salt and pepper to taste

2 - 3 tablespoons sumac

-Dice vegetables leaving the skin on the cucumber. Place in salad serving bowl. Combine oil, lemon juice, garlic, salt and pepper and let sit about 10 minutes. Add parsley and dressing to salad and toss. Sprinkle sumac over the top. Chill until ready to serve.