SHEET PAN SHAWARMA SPICED CHICKEN AND VEGETABLES
This easy Chicken Shawarma with vegetables sheet pan dinner is seasoned with a delicious blend of warm spices and then, oven roasted to perfection.
Provided by Chef Kathy McDaniel
Categories Dinner Lunch Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper.
- On a sheet pan lined with aluminum foil or parchment paper, place the chicken, onion, bell pepper and cherry tomatoes.
- Drizzle the chicken and vegetables with the spice mixture and toss well to combine.
- Bake for 15 to 20 minutes or until the chicken is cooked through and no longer pink. Remove from the oven. Garnish with chopped parsley (optional) and serve.
Nutrition Facts : Calories 249 kcal, Carbohydrate 8 g, Protein 26 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 531 mg, Fiber 2 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
VEGETARIAN MUSHROOM SHAWARMA PITAS
Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, sandwiches, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
- Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
- To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.
SHAWARMA
This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first sautéed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.
Provided by TasteAtlas
Categories Street Food
Yield 6 servings
Number Of Ingredients 25
Steps:
- Cut the meat into long, thin strips. Prepare the marinade by mixing garlic, oil, vinegar, shawarma seasoning blend, coriander, black pepper, turmeric, cinnamon, and salt. Rub the marinade into the meat, cover, and refrigerate overnight or at least for several hours.
- In the meantime, prepare the sauce. Mix all the ingredients until the mixture becomes homogenous. If the sauce is too thick, add some more lemon juice.
- Cook the meat in a pan over strong flame until the marinade evaporates. Then, pour in 1 cup of water and continue cooking until the meat is soft. Add tomato and pepper slices and stir until they fall apart. Set aside.
- Spread the sauce over the pita bread. Top with sliced onion, pickles, sumac and parsley, and finish with shawarma. Roll and serve.
VEGETABLE SHAWARMA
Whether your next dinner guests are vegetarians or meat eaters, this impressive vegetable shawarma will surely draw "oohs" and "aahs" when it hits the table. The tower of fall vegetables is marinated in a medley of warm spices and olive oil before they are roasted to perfection in the oven -- no spit roaster required.
Provided by Food Network Kitchen
Categories main-dish
Time 4h50m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Whisk together the pumpkin spice blend, chili powder, dried oregano, cumin, 2 teaspoons garlic powder, 2 teaspoons salt and 1 1/2 teaspoons black pepper in a large bowl. Heat 1/2 cup of the olive oil in a small saucepan over medium heat until it starts to shimmer, 2 to 4 minutes. Pour the hot oil over the spices, then whisk to combine. Set aside to cool slightly.
- Peel the celery root, then cut off both ends so that they are flat. Cut the celery root in half crosswise. Cut one half of the celery root into 3/4-inch chunks and leave the remaining second half whole. Put all the celery root into the oil and spice mixture.
- Cut the butternut squash into 2 pieces where the long neck and squat bottom meet. Peel both pieces, then use a spoon to remove the seeds from the bottom part of the squash and cut into 3/4-inch chunks. Use a mandoline to slice the neck into fifteen 1/8-inch-thick round discs. Cut any remaining butternut squash into 3/4-inch cubes. Add to the bowl of oil and spices. Cut 1 inch from the smaller ends of the potatoes, then cut them into cubes. Use a mandoline to slice the remaining Yukon gold potatoes into fifteen 1/8-inch-thick discs, then cube any remaining potatoes. Place the potatoes into the spice mixture. Using the mandoline, slice the red onion into fifteen 1/8-inch-thick rounds. Put the onion rounds into a separate plastic storage container (try to keep the rounds as intact as possible). Use your hands to toss the vegetables in the oil and spices until everything is completely coated. Cover with plastic wrap and place in the refrigerator along with the onions for 2 hours or up to overnight.
- Meanwhile, combine the preserved lemon, Greek yogurt, parsley, remaining 1/2 teaspoon garlic powder, remaining tablespoon olive oil, 1 tablespoon water and a large pinch of black pepper in a medium bowl. Whisk to combine, then season with additional salt if needed. Refrigerate until ready to serve.
- Move an oven rack to the very bottom position and remove all other racks from the oven. Preheat to 375 degrees F.
- Remove the marinated vegetables and onions from the refrigerator. Use a slotted spoon to transfer the vegetables to a large baking sheet (leaving any extra marinade behind in the bowl). Put the celery root half in the center of a medium roasting pan (the smaller end should be on the bottom). Insert the wooden skewer deeply into the center of the celery root, pointed-side-up.
- Layer 1 butternut squash disc and 1 potato disc on the skewer. Lightly coat 1 onion round in the remaining marinade and layer it on top of the potato disc. Continue layering in this manner until all veggie discs and onion rounds have been used, and being careful to keep the vegetables as centered as possible on the celery root. Use your hands to lightly press down on the fully assembled shawarma so that the vegetables are compact. Use a pair of kitchen shears to trim the wooden skewer, leaving only 1 inch at the top.
- Scatter the remaining vegetables around the celery root base, then bake, stirring the loose vegetables around the pan a couple of times during the cooking, until the vegetables are golden brown and tender and you can insert a cake tester or thin wooden skewer into the center of the vegetables without any resistance, 1 hour 15 minutes to 1 hour 30 minutes.
- Allow to rest for 10 minutes. Use a sharp knife to thinly shave the vegetable shawarma and serve with the Greek yogurt sauce, lettuce, tomatoes and warm pitas.
- Special equipment: a mandolin; an extra-thick 12-inch wooden skewer
- Combine cinnamon, ginger, cardamom, nutmeg, allspice and cloves in a bowl and mix well. Store in an airtight container for up to 3 months.
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- In a large bowl, mix mushrooms with all the spices, fresh coriander (cilantro), oil and garlic. Cover and allow to marinade for at least 30 minutes in the fridge.
- Thinly slice tomato and onion. Chop iceberg lettuce to fit in a sandwich or bowl. Set these aside. Drain pickles and set aside.
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VEGETARIAN SHAWARMA SHEET-PAN DINNER - KITCHEN SKIP
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- I separate the vegetables into their own sections, since some vegetables cook faster than others (like carrots and bell peppers, which are done sooner).
- , whisking as you pour to make sure all the spices pour out of the bowl. Toss the vegetables really well (I use my hands) to evenly coat. Season the veggies generously with salt and pepper.
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From feelgoodfoodie.net
- Place the chickpeas, onions, cauliflower and green pepper on the prepared baking sheet. Add the olive oil, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon and toss well to combine.
- Bake until the veggies soften, and the chickpeas become golden brown, 30-35 minutes, tossing halfway through. Immediately add the lemon juice and toss to combine.
SHEET PAN CHICKPEA & VEGGIE SHAWARMA BOWLS - PLAYS …
From playswellwithbutter.com
- to 425 degrees F. Line 2 large baking sheets with parchment paper or foil for easy clean up. Set aside. Spread the drained & rinsed chickpeas over a couple of paper towels and pat dry. Seems annoying, I know, but water is the enemy when it comes to crispy roasted chickpeas…patting them dry is key. Set aside.
- Add all listed ingredients to a large bowl. Stir to combine. Depending on how juicy your lemon is, you may want to add in a splash of water to loosen the seasoning up enough to coat all the veggies & chickpeas. Set aside, or store in an airtight container in the fridge for up to 1 week.
- To the large bowl with the shawarma seasoning, add the chickpeas, cauliflower florets & diced sweet potato. Season with the salt and ground black pepper. Toss to coat the veggies & chickpeas with the shawarma sauce, ensuring everything is coated evenly. Transfer the shawarma veggies & chickpeas to the prepared baking sheets, arranging everything with enough room around it to roast up nicely.
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- Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.
- Mix black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl. Heat 2 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium. As soon as butter is melted, add half of spice mixture and cook, stirring, until fragrant, about 30 seconds. Add half of turkey meat and toss to coat. Transfer to a large bowl. Repeat with remaining 2 Tbsp. butter, 1 Tbsp. oil, spice mixture, and turkey meat. Add remaining 1 tsp. lemon juice to turkey mixture and toss to combine.
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