Chicken Shawarma - traditionally slowly roasted in a vertical rotisserie - is one of those quintessentials dishes that pack in an explosion of flavors that you'll be reminiscing about for days. This is a simple & healthy way to make at home that's remarkable versatile - you can serve as an entree with rice and a traditional Middle Eastern Chickpea Salad, or pack it in a Whole Wheat Pita topped with a quick homemade Tzatziki Sauce for a more casual meal. Either way, this is AMAZING and will become a go to recipe for you, just as it has for us - this is the perfect solution for wanting to get a homemade, healthy and flavorful dinner on the table when you've had a busy day, as you can prep ahead and quickly cook in the oven! Chicken Thighs will do best, but we make it with Chicken Breasts more often than not to make it a bit healthier.

Inportant to note - I cut the chicken in small strips so that there is more surface area to pick up the marinade flavor (and I don’t mind it being served in chunks), but if you’d prefer, keep the chicken thighs or breasts whole, especially if you’re serving friends and as an entree.

Time: 2 hours to an Overnight Marinade, 1 Hour Prep/Cook time total.
Serves 6

Ingredients

• 2 lbs Boneless & Skinless Chicken Breasts or Thighs, roughly sliced into ~1 1/2 inch cubes (if desired, otherwise leave whole)
• 2 lemons, juiced (or 2 Tbsps of store-bought cold-pressed, organic lemon juice)
• 1/4 cup EVOO
• 1 large red onion, cut into 8 half moons
• 6 garlic cloves, minced
• 2 tsps Paprika
• 2 tsps Cumin
• 2 tsps Black Pepper
• 1 tsp Kosher Salt
• 1/2 tsp Tumeric
• (optional) 1/2 tsp of Adobo (I use Mom's homemade)
• 1/8 tsp (a pinch) Cinnamon
• Small pinch of Red Pepper Flakes,
• Parsley, for garnish

Instructions (Marinade)

1. Prepare the chicken for the marinade. Combine all the ingredients except the chicken and parsley in a large bowl or heavy duty Ziploc bag. Whisk to combine, and add the chicken. Toss a few times to make sure all the chicken is covered.
2. Cover the bowl, place in the refrigerator. You'll want this to marinade at least an hour, but can go as far as 24 hours - the more time the chicken has in the marinade, the more flavor it'll have!

Instructions (Cooking)

1. Set the oven to 425 to pre-heat.
2. While the oven pre-heats, go ahead and pull the chicken out of the refrigerator (this will allow it to reach room temperature while you prepare the baking sheet). Spray a non-stick baking sheet with EVOO (or line with non-stick aluminum foil to make for an easier clean-up, make sure you spray with EVOO as well - just make sure you line the rims up to the top as well). Spread the chicken evenly over it (marinade liquid and all).
3. Place the chicken in the oven. You'll want to cook the chicken until it's lightly browned and crispy around the edges. If you're using chicken breasts, this should take 15-20 minutes (20-25 of whole breasts are being used), if you're using thighs, it'll be 25-30 minutes (35 minutes if whole). Remove and let rest 3-5 minutes.
4. To serve:

• If you're making in Pita, slice in half and lightly warm it in the oven for a few minutes. If you like a bit of heat, smear on one side with the homemade Harissa. Top with Tzatziki and chopped parsley (not going to lie, I ran out of parsley when I took the photo!).
• If serving as an entree, serve with rice and a side salad. Garnish with parsley, and if desired, on the side some sliced tomato, cucumber, peperoncino and a lemon wedge.

As they say in my country, Bueno Provecho!

Let me know what you think in the comments below!

This salad is healthy, filling and refreshing! It's also a great way to get rid of some small leftovers (for example, chicken, any ancient grain you have already made such as quinoa or couscous) and work through some veggies before you go grocery shopping! Perfect for a weeknight dinner or a weekend lunch, you'll be thanking me once you've tasted it! 

Vegans, opt out of the Feta and Chicken (you can always add baked tofu, but the beans should provide a good protein level for your nutrition). 

Time - 15-30 minutes (depending on whether you need to prepare ingredients or not). 

Ingredients

• Couscous (can be Moroccan [which we used] or Israeli; you can also use quinoa, faro or barley).  Prepared & cooled, approximately 1 cup
• Chicken (can be from wings, legs, and/or breast): Prepared, shredded, & cooled, approximately 3/4 to 1 cup
• Beans (can be Fava Beans [which we used], Chickpeas, or Red Kidney Beans): Prepared & cooled, 1 cup. If using canned drain and rinsed. 
• Toasted & cooled nuts (can be pine nuts [which we used], slivered almonds, pepitas, or pistachios): Just under 1/4 cup
• Tomatoes (can be Campari [which we used] or grape): Roughly diced or slivered, about 1/4 cup
• Bell Pepper (preferably orange [which we used] or yellow): Roughly diced, about 1/2 of the pepper
• Onion (preferably red [which we used] or scallions): Roughly diced, about 1/4 cup if using red; about 2 medium-sized scallions (green tops included) chopped
• Celery: 1/2 stalk diced
• Carrot: 1/2 stalk shredded or minced
• Feta: Roughly 1/4 inch cubes (if not already crumbled), approximately 1/4 cup 
• Lettuce, Spinach, Arugula, or Spring Mix: just enough to cover the serving plate
• Dressing:
  • Olive Oil, just under 1/4 cup
  • Rice Wine Vinegar, 1/4 cup
  • Lemon, 1/2 juiced
  • Dijon Mustard, 1/2 Tbsp.
  • Thyme, 4 sprigs fresh deleaved & minced, or 1/4 tsp. dried
  • Salt, 1 pinch
  • Ground Pepper, 1 pinch

Preparation

• Prepare couscous to product directions, keeping in mind you want to yield about 1 cup (most boxed brands yield well over 2 cups). Let cool before mixing salad ingredients.
• Prepare chicken to yield about 3/4 to 1 cup of shredded meat ((Rotisserie chickens are ideal, as these are already prepared & shred-ready, with the often overlooked legs' & wings' meat perfect for a salad such as this - just ensure you discard the skin) If not cooled already, let cool before mixing salad ingredients.
• Prepare dried beans to product directions, keeping in mind you want to yield about 1 cup. Do not overcook, as this will make the beans mushy and without a toothy bite. If not using dried beans, canned beans may be used. Just make sure to fully rinse the canned beans.
• Lightly toast the nuts until golden brown in a 350 degree F oven---this should only take a few minutes, so keep an eye on them! Let cool before mixing salad ingredients.
• Prepare the salad dressing, whisking all dressing ingredients together until emulsified. Set aside to allow the flavors to meld.
• Prepare the tomatoes, bell pepper, onion, celery, and carrot per ingredient listing above and place into a mixing bowl that will accommodate all ingredients in total (about 5 cups-worth when the salad is fully mixed).
• Prepare the feta and place into the mixing bowl.
• Place the couscous, shredded chicken, beans, and toasted nuts into the mixing bowl.
• Re-whisk the salad dressing to emulsify any separated oil, then pour into the mixing bowl with all of the salad ingredients. Toss the now dressed-salad to mix.
• Arrange the greens (lettuce, spinach, arugula, or spring mix) on a platter/plate to cover at least the outer edges.
• Dollop the salad in the center of the serving platter/plate in a rough dome-shape.
• Optional: Sprinkle paprika on top of the salad for garnish.

 
As they say in my country, Buen Provecho! 

Harissa, if you're not familiar with it, is a Tunisian spread which adds a heat-laden explosion of flavors to any meal. While you can buy in a tube, the homemade version is so much healthier and fresher, and will keep for well over a month in the refrigerator. Among other uses, I smear a small amount on sandwiches, or a small dollop in stews or sauces to add complexity and a bit of heat. Fair warning: a little goes a long way! 

Ingredients: 

• 1.5 ounces of dried guajillo chiles (you can use what you have on hand - if you have other Mexican chiles such as Chile de Arbol, feel free to use that, or even Japanese Chiles). 
• 0.5 ounce Pasilla chiles 
• 2 garlic cloves
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon coriander seeds
• 1 tsp Kosher Salt 
• EVOO

Instructions 

1. Using rubber gloves, split open the chiles and seed them (ensure you pull out both the ribs and seeds). 
2. In a bowl, place deseeded chiles, cover with boiling water and a plate to seal in the heat. Let sit for an hour. Drain and set aside. 
3. While the chiles are soaking, prepare the spice blend - grind the caraway and coriander seeds together.  
4. In a food processor, pulse the garlic. Add in the drained chiles, salt, spices with 1-2 tablespoons of water. While running, slowly pour in 2 tablespoons of EVOO (slowly adding it in will make the paste fluffier). 
5. Transfer the paste to an airtight container (I use an old mustard jar). Top with a drizzle of EVOO. Keep in the refrigerator. Whenever you use, if desired, you can add in a thin drizzle of EVOO to keep fresher. 

I LOVE Potato Gratin, but hate the unhealthy nature of it (I mean, we don't really need all that butter, cream and cheese, right?). This recipe is a modification of our Grand Master, Julia Child, and combines Herbs de Provence with tomatoes and a minuscule amount of cheese (which you could leave out if so inclined) to make a healthy side dish that may become the star of your meal.  I'd encourage you to use a Cuisinart Food Processor to make your lives so much easier on this this one!
Notes include suggested modifications for Vegans.

Bon Appétit! 

Total Time - 1  1/2 hours (including cooking)

Ingredients 

• EVOO
• 2 heaping cups thinly sliced onions (about 2 1/2 yellow onions) 
•  Salt and freshly cracked black pepper
• 1 ½ pounds ripe Campari tomatoes, cut into 8 pieces (about 1/2 inch wide) 
• 1 2-ounce can anchovies packed in olive oil, drained (reserve anchovies and oil separately)
• 2 large cloves garlic, smashed and peeled
• 1 1/4 tablespoon dried Herbs de Provence
•  2 pounds thin-skinned, waxy potatoes like Red Potatoes or Yukon Gold, sliced 1/8-inch thick (6 to 7 cups)
• ½ cup grated Gruyère

Instructions 

1. Pre-heat oven to 400 degrees and place a rack at the middle level.
2. In a large pot, par-boil the potatoes (add the whole potatoes before slicing, once the water is boiling, for 4-5 minutes if they're large; 2-3 minutes if smaller). Drain and cool. Between Steps 4 and 5, use the Cuisinart to slice the potatoes, once cooled OR if you do this ahead of time, soak the sliced potatoes in cold water to avoid oxidization. 
3. Use the Cuisinart with the slicing disc to slice the onions. In a large saucepan over low medium heat, gently mix the onions, 2 tbsp EVOO and 1 tsp kosher salt and bring to a gentle simmer, gently stirring often for about 10-15 minutes. The intent is to soften them and get them lightly golden, with liquid still in the bottom.
4. Once the onions mix is ready, gently fold in tomatoes and pull off heat. .
5. In a small food processor, add 8-10 anchovy filets, garlic, herbs, 1 sp kosher salt, 1 tsp fresh ground black pepper, 3 tbsp EVOO and if desired, the oil from the anchovy can. Pulse into a liquid paste that you can easily spread (add additional EVOO if needed, a few teaspoons at a time). 
6. In a 9x13 baking dish (not greased) spread a thin layer of the onion-tomato mixture (about 1/5 of the mix). Layer half the potato slices on top, then half the anchovy mix. Build another identical layer, but this time use 1/2 the remaining onion mix (and then remaining potato and anchovy mix). Add on top the remaining onion mix and sprinkle the cheese across the top. 
7. Bake uncovered for 45 minutes. If the dish is full, do so on a baking sheet, otherwise just bake on the middle rack. Check at 20 minutes - if the cheese is browning too quickly, lightly cover with foil. 
8. The dish will be ready when it's beautifully browned on top (use a broiler if needed to accomplish that), absorbed most of the liquid (though there will still be some liquid in the bottom), and potatoes are easily pierced with a fork)
9. Serve warm or hot. The dish can be reheated if needed. 

As Julia used to say, Bon Appétit! Or as they say in my country... Buen Provecho!  

Notes: For Vegans, you can omit cheese and replace anchovies with capers (about 1/3 cup, mashed). 

Once you guys have this salad, you'll have it on your menu at least once a week! Remarkably versatile, it's a staple in our home now given our love for Mediterranean/Persian cooking. It can serve as a side salad or an entree, depending on you and your guests preference. Use this as a great opportunity to empty out the refrigerator before shopping day... and let me know what you like the most!

Ingredients

• 3/4 cup chopped Parsley
• (optional) 1/4 cup chopped Cilantro 
• 3/4 cup chopped Mint or Basil leaves, or a mixture of both, which is what I love most
• (optional) 2 green onions, thinly sliced
• 2 Persian cucumbers (or 1/2 English Cucumber), thinly sliced
• 1/4 cup red onion, thinly sliced
• 3 (or more, adjust to your liking) radishes, thinly sliced
• 1/3 large green bell pepper, chopped
• (optional) 1/3 large red or yellow bell pepper, chopped 
• 1 15 oz can organic chickpeas, drained and rinsed
• 1/2 large tomato (or 12 grape tomatoes) sliced in 1/4 inch chunks
• (optional) 1 jalapeno, finely chopped 
• 1/4 cup black olives, sliced
• 1/4 up kalamata olives, sliced
• 1/3 cup green olives, sliced

Dressing

• 1/4 cup EVOO
• 2 tablespoons white wine vinegar (or white balsamic, depending on how much acidity you like)
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and black pepper to taste
• 1 1/2 tsp Persian Sumac (definitely preferred) OR  1 1/2 tsp Lemon Zest OR 1 tsp Lemon Pepper seasoning  
• 3/4 tsp Aleppo Pepper (definitely preferred) OR substitute with Ancho Chile Powder, or Hot Paprika, or 1/4 tsp more of Cayenne 
• Dash of Cayenne
• (optional, but I do recommend them) 1/2 cup sliced sundried tomatoes (I love these which are smoked and in julienne cut, but any sun-dried tomatoes will do)

Instructions

1. Mix all the salad ingredients together, set aside for ~15 minutes to have the flavors meld while you make the dressing.
2. Mix together the EVOO, Vinegar, Lemon Juice, Spices, Garlic. Whisk, drop in sun-dried tomatoes. Let sit for 5 minutes.
3. Whisk again, pour 1/2 - 2/3 of it over salad and toss. Let rest 5 minutes. If desired, add in more salad dressing. 
4. Enjoy! You can garnish with a mint or basil leaf and a sprinkling of more sumac. 

As they say in my home country, Buen Provecho! 

If your home is anything like mine, there's a love (the flavor) - hate (the calories and fat from the cream & cheese, as well as the time consuming process of making it, including standing over the stove endless stirring) with risotto. You'll LOVE this recipe then! Instread of arborio rice, it uses Farro (ancient grain known for its health benefits), homemade stock added mostly in one step which cooks without any supervisions, and just a dash of cheese :-). For my vegan friends, read on below for a quick replacement suggestion, though be advised I haven't made that way yet. This recipe uses a technique I learned from ATK - by quickly pulsing the farro a few times in a blender of food processor, the farro will crack and release some starch which will provide the creamy consistency without needing to add excessive cheese or cream. Any conversation of this being unhealthy has disappeared. Serve as a side or as an entree - we've never had any leftovers even though this could serve 4-6 (and usually it's just 2 of us!). 

Ingredients: 

• 1 1/2 cups whole farro (not quick-coking or pearled, I used Bob Mill's Organic)
• 3 cups chicken or veggie broth 
• 3 cups water 
• 1/2 white onion, diced 
• 2 garlic cloves 
• ~2-3 teaspoons minced fresh thyme 
• Kosher Salt 
• 1/2 tsp Fresh Black Ground Pepper 
• 1/2 tsp Paprika 
• 1/4 tsp Cayenne 
• 1/2 cup Parmesan Cheese 
• 1/4 cup minced fresh parsley 
• 1/2-1 tablespoon fresh lemon juice 
• 1/2 cup frozen peas 

Instructions

1. Mix the both and water, and bring to a low boil while you do step 2 & 3. Once boiling, cover and bring to low to keep warm for adding to the farro. 
2. Pulse farro in blender (I use a Nutri Ninja glass) 4-6 times until you have large amounts of whole farro, but powder as well. 
3. In a Dutch oven (needs a cover), heat 2 tablespoons of EVOO over low-medium heat, add onions + sprinkle with 1/4 tsp of salt, sautée until soft (you don't want them to turn brown) - about 5 4 minutes or so. Add in garlic, stir until fragrant (15 seconds).
4. Add in the cracked farro and stir frequently until lightly browned, which should take 3-5 minutes. Don't let it burn! 
5. Add 4 1/2 cups of the broth water mix.  Stir well and cover. Reduce heat to low. 
6. You'll let the farro cook and liquid absorb over the next 25-30 minutes; however, every 10 minutes, check + give it a good stir. If the liquid is absorbing too quickly (or has fully absorbed) add in an extra 1/2 cup of the broth mix. 
7. After 25 mins, the farro should be al dente and the liquid mostly absorbed. Uncover, add the thyme, 1 tsp of salt, paprika, black and Cayenne pepper and stir constantly until you get the creamy consistency desired (about 3 mins). 
8.  Turn off the heat and stir in the Parmesan, Peas, Parsley, Lemon Juice and a drizzle of EVOO (1/2 - 1 tbsp). Mix well, and serve immediately, garnished with more parsley and Parmesan cheese if desired. As mentioned, this can be a side or an entree, especially f served with a crisp salad.

As they say in my home country, Buen Provecho! 

Note: For my vegan friends - I would replace the parmesan with ~1/3 cup of Nutritional Yeast (or up to 1/2 cup). I'd love to know how you think it tastes! 

This is a must make recipe for a weekend lunch or quick weeknight dinner - filling, zesty and tasty, but incredibly healthy - especially after the overindulgence of the holiday! This recipe is one I've made minor tweaks to over time after I originally found it in the NYT... below is my own version. And, use some of that leftover bread to make Pan con Tomate, an incredibly simple, delightful tapa you might have enjoyed wandering the streets of any town in Spain (in this instance, I'm still mourning their exit from the World Cup, but that's a topic for another day). Anyhow... this recipe works because of a simple, filling salad topped with a salad made creamy with a slight bit of briny feta cheese. Play around with it and make your own! 

Ingredients: 

Dressing: 

• 1/3 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• Dash of white balsamic vinegar 
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• (Step 3) 1 clove garlic, minced
• (Step 3) 1 - 1 1/2 tablespoon capers, chopped
• (Step 3) 2-3 ounces feta cheese, crumbled (about 2/3 cup)

Salad (as a starting point, adjust + make your own!): 

• 1 ¾ pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
• 1 pound red, yellow & green bell peppers, cut into ~ 3/4 inch pieces
• 1 large heirloom tomato cut into 1/2 inch cubes, or 1 cup cherry tomatoes, halved
• 1/3 cup fresh mint leaves, lightly shredded by hand 
• 1/4 cup thinly sliced red onion
• (optional) 1/2 cup roasted mushroom slices (we roast them with thyme and a dash of EVOO & Balsamic Vinegar) 
• (optional) 1/2 cup of sliced green & black olives

Instructions: 

1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper. Toss the eggplant with 1/3 cup of the vinaigrette, reserving the rest.
2. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool ~15 mins (until it's not warm enough to wilt the mint.)
3. Whisk feta, garlic and capers into reserved vinaigrette. Start with less feta cheese whisk away and taste before you add the full 3 oz, as it turns into a rich, creamy, tangy dressing (but feta goes a long way). 
4. In a large bowl, combine the salad ingredients and toss lightly. I prefer to let it sit in the refrigerator ~30 minutes to let the flavors meld, but that step is options. Toss with vinaigrette, and serve - if you'd like, garnish with a sprig of mint. 

​As they say in my home country, Bueno Provecho! 

Note: If you'd like to make vegan, you can do so by skipping the Feta, but I'd recommend replacing with nutritional yeast and a tablespoon of the caper brine.