Description
A delicious and healthy twist on traditional shawarma, featuring roasted cauliflower, flavorful chicken, and tangy pickled turnips.
Ingredients
Scale
- 1 head cauliflower, cut into florets
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 3 teaspoons shawarma spice blend
- 1 teaspoon salt
- 1/2 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup water
- 1 cup pickled turnips
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, toss cauliflower florets with olive oil, shawarma spice blend, and salt. Spread on a baking sheet.
- Place chicken thighs on the same baking sheet, season with additional shawarma spices if desired.
- Roast in the oven for 25-30 minutes or until chicken is cooked through and cauliflower is tender.
- In a small bowl, whisk together tahini, lemon juice, and water until smooth.
- Once everything is done, slice the chicken and serve it on a plate with roasted cauliflower, tahini sauce, pickled turnips, and parsley.
Notes
- Serve with pita bread or over rice for a complete meal.
- Feel free to adjust the spices based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg