Samuel’s Chicken Shawarma with Roasted Cauliflower

Name: Samuel’s Chicken Shawarma with Roasted Cauliflower
Cuisine: Middle Eastern
Ingredients: 2 pounds boneless, skinless chicken thighs, each halved crosswise; 6 tablespoons extra-virgin olive oil; 0.25 cup fresh lemon juice; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground turmeric; 0.25 teaspoon ground cinnamon; 0.25 teaspoon cayenne; 2.5 teaspoons Kosher salt; 1 teaspoon freshly ground black pepper; 1 8- to 9-ounce bag fresh cauliflower florets; 1 red onion, halved and cut into ½-inch-thick wedges; pita; thinned Greek yogurt; tahini; feta; olives; chopped cucumbers; chopped tomatoes; lettuce leaves; parsley; mint

Serves 1

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Samuel’s Chicken Shawarma with Roasted Cauliflower

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Serves 1

Directions

1Preheat the oven to 425°F. Line a sheet pan with aluminum foil.
2Toss the chicken on the sheet pan with ¼ cup of the olive oil, lemon juice, garlic powder, smoked paprika, coriander, cumin, turmeric, cinnamon, cayenne (if using), 2 teaspoons salt, and 1 teaspoon pepper until well coated.
3Add the remaining 2 tablespoons oil to the sheet pan along with the cauliflower, onion, and ½ teaspoon salt and toss with the chicken to coat well.
4Spread into an even layer and roast until the chicken and cauliflower are golden brown and cooked through, 30 to 40 minutes.
5Thinly slice the chicken and eat with the cauliflower, onion, and any accompaniments you like.

Ingredients

2 pounds boneless, skinless chicken thighs, each halved crosswise
6 tablespoons extra-virgin olive oil
0.25 cup fresh lemon juice
2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
0.25 teaspoon ground cinnamon
0.25 teaspoon cayenne
2.5 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 8- to 9-ounce bag fresh cauliflower florets
1 red onion, halved and cut into ½-inch-thick wedges
pita
thinned Greek yogurt
tahini
feta
olives
chopped cucumbers
chopped tomatoes
lettuce leaves
parsley
mint

Equipment

ovensheet panaluminum foil

Tips

Alternatively, you can marinate the chicken in the refridge for up to 8 hours, then bring to room temperature before cooking.
If you’d like more browning, broil for a few minutes.
If serving with pita, wrap the pita in aluminum foil; when the chicken’s done, set it aside briefly and transfer the pita to the oven to warm for about 5 minutes.

Samuel’s Chicken Shawarma with Roasted Cauliflower

Samuel’s Chicken Shawarma with Roasted Cauliflower

Directions

Ingredients

Equipment

Tips

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