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Roasted Chicken Shawarma with Lemon Garlic Taratour

Warm, soft, naan bread topped with quinoa tabbouleh, marinated and roasted chicken breasts then drizzled with taratour.
Difficulty: Easy
Time: 30-35 minutes
Calories: 787 Fat: 17g Carbs: 99g Protein: 57g

ABOUT THE DISH

Our new favorite condiment around the Local Crate test kitchen is taratour. A blend of tahini, lemon juice, fresh garlic, salt and pepper. It packs a flavor punch and is a great compliment to heavily seasoned meats and vegetables or even as a light dressing for tabbouleh.

Ingredients
Shawarma spice mix
Quinoa
Lemon
Garlic
Cherry tomatoes
Parsley
Spring onions
Tahini
Naan bread
Chicken breast

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Baking dish or foil lined baking sheet

Medium mixing bowl

Small mixing bowl

Cooking Instructions

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Step 1: MARINATE CHICKEN BREASTS

Read through entire recipe before getting started. Pre-heat oven to 400ºF. Zest lemon; cut in half and juice. Remove chicken from package; rinse and pat dry. Slice chicken breasts into ½” thick strips and place in medium mixing bowl. Toss with 1 Tbsp. oil, shawarma spice mix, 1 Tbsp. lemon juice, and a pinch of salt and pepper. Cover and set aside to marinate.

Cook
Step 2: COOK THE QUINOA

Add quinoa and 1 cup water to a small pot with a lid. Bring to a boil, reduce heat to low, cover and simmer for 15-20 min or until most of the liquid is absorbed. Remove from heat and fluff quinoa with a fork. Transfer to a medium mixing bowl and place in fridge to cool quinoa. While quinoa is cooking, move on to mise en place (Step #3).

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Step 3: MISE EN PLACE

Wash and dry all produce. Remove root from green onion and bias slice. Mince or grate garlic. Remove parsley from stem, chop. Slice cherry tomatoes in half. MAKE TARATOUR:Combine tahini, 1 tsp. lemon zest, 1 tsp. lemon juice, 1-2 Tbsp. water (more water for thinner sauce), half the garlic, and a hefty pinch of salt and pepper in a small mixing bowl. Mix well, cover, and set aside.

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Step 4: ROAST CHICKEN

Transfer chicken from marinade onto a baking dish or foil lined baking sheet and roast for 12-15 min or until fully cooked. While the chicken is roasting start making the tabbouleh (step #5). USDA recommends cooking chicken to an internal temperature of 165ºF. chicken from marinade into a baking dish or foil lined baking sheet and roast for 12-15 minutes or until fully cooked. USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 5: MAKE TABBOULEH

Combine cherry tomatoes, parsley, green onions, remaining lemon zest ane remaining garlic in the medium bowl with the quinoa. Add 1 tsp. oil and 1 tsp. lemon juice to tabbouleh and mix well. Season with salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Wrap Greek naan in a paper towel and warm in the microwave for 10-20 sec. Divide naan between two plates. Spoon tabbouleh onto naan. Top with roasted chicken and drizzle with taratour. Enjoy!