Samuel’s Chicken Shawarma with Roasted Cauliflower
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.
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