middle eastern food

Learn how to make this super Easy Oven Roasted Chicken Shawarma, plus an out of this world garlic sauce and prepare your own chicken shawarma wraps. Beats takeout or fast food!

Easy Oven Roasted Chicken Shawarma

tbsp lemon juice (freshly squeezed)

olive oil

salt

tsp cumin (ground)

tsp black pepper (ground)

tsp smoked paprika

turmeric

tsp red pepper flakes

cinnamon

garlic (minced)

chicken breasts (boneless and skinless)

onion

tbsp parsley (fresh, for garnish)

vegetable oil

lemon juice

garlic (peeled)

egg white (*)

hummus

tabbouleh salad

garlic sauce

pita wraps

In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you'll have.

Preheat oven to 425 F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9x13 baking dish. I didn't have much marinade leftover since the chicken absorbed most of it, so that's why I added everything to the baking dish. Spread everything evenly over the baking dish.

Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for about 5 minutes, then slice it into bits.

Chicken Shawarma

Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

Garlic Sauce

To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve.

Chicken Shawarma Wraps

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

lemon,

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Add texture and flavour to grilled lamb by crusting it with Middle Eastern spices. Quick and healthy, this recipe is ideal for weeknights.

Pistachio dukkah-crusted lamb with roasted tomato fattoush

wholemeal pita pockets

sumac

baby egg truss tomatoes

(about 750 grams) lamb eye of loin (backstraps)

Spanish onion, very thinly sliced

mint leaves

parsley leaves

(40 grams) pistachios, finely chopped

sesame seeds

tsp cumin seeds, crushed

coriander seeds, crushed

Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

Brown rice mujadarra with lamb cutlets

milliliters extra virgin olive oil,

red onions, sliced

garlic cloves, chopped

cinnamon quill

(200 grams) brown rice

can lentils, rinsed, drained

coriander, leaves

chopped,

French-trimmed lamb cutlets

Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

Mediterranean parsley salad or tabbouleh, tabouleh, tabouli, probably the best-known Middle Eastern salad recipe, made with lots of parsley, dressed in a simple olive oil and lemon juice dressing.

Mediterranean Parsley Salad – Tabbouleh or Tabouli

115 g/ 4 oz/ ½ cup fine or medium bulgur wheat (Note 1)

250 ml/ 8.4 fl.oz/ 1 cup hot vegetable broth

plum tomatoes (Note 2)

cucumber

spring onions (depending on size)

80 g/ 2.8 oz fresh parsley leaves (Note 4)

g/ 0.7 oz fresh mint leaves (Note 4)

lemon

extra virgin olive oil

fine sea salt and pepper

Place the bulgur into a heatproof bowl and cover it with the hot vegetable broth. Let stand for 5 to 10 minutes or according to the packet's instructions. Drain well, if you notice that not all liquid has been absorbed. Place the drained bulgur into a large bowl and let cool while you prepare the rest of the ingredients.

Halve the tomatoes and deseed them, if necessary. Chop them very finely. Deseed the cucumber, if necessary, and chop it finely as well. Thinly slice the spring onions.

Remove the stems from the parsley and weigh the leaves, you should have about 80 g/ 2.8 oz parsley leaves. Do the same with the mint, you should have about 20 g/ 0.7 oz mint leaves. Chop both kinds of herbs very finely with a sharp knife to avoid bruising them too much.

Add all the chopped herbs and vegetables to the bulgar bowl. Mix carefully but thoroughly and add the lemon juice and the olive oil. Adjust the taste with salt and pepper and more lemon juice, if necessary.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

Welcome to Where Is My Spoon! It's all about home cooking

This Middle Eastern inspired za&#x27;atar pasta salad is made with a delicious and simple za&#x27;atar lemon vinaigrette, deeply roasted eggplant, and sweet cherry tomatoes. It&#x27;s completely vegan and can be made gluten free! It&#x27;s perfect for potlucks, picnics, or hot summer days!

Za'atar Pasta Salad

lb baby eggplant,

salt and pepper

tbsp lemon juice

water

garlic,

tbsp za'atar

tsp sugar or maple syrup

lb pasta, gluten free

cherry tomatoes, chopped

vegan cheese (see note)

za'atar, toasted sesame seeds, parsley

Preheat the oven to 425 ºF. Grease a...

Preheat the oven to 425 ºF. Grease a large baking tray then spread the eggplant in a single layer. Drizzle a bit of olive oil over top, and sprinkle some salt and pepper. Bake for 15-20 minutes, then stir the eggplant, and bake an additional 15 minutes or until very tender and golden brown. Remove from oven and let cool.

Meanwhile, cook the pasta according to package directions,...

Meanwhile, cook the pasta according to package directions, when done cooking, drain and let cool. Toss with some extra virgin olive oil as it cools to keep it from sticking.

Using an immersion blender, a regular upright blender,...

Using an immersion blender, a regular upright blender, or a sealable jar: combine all the ingredients for the za'atar vinaigrette. Blend or shake until you have a creamy immulsion. If using a jar, grate or press the garlic before adding.

In a large mixing bowl combine the cooled...

In a large mixing bowl combine the cooled pasta, eggplant, cherry tomatoes, vegan cheese, and za'atar dressing and toss to combine. Add parsley for garnish along with any other fresh herbs you like (e.g. thyme, oregano, savory). Finish off with toasted sesame seeds or additional za'atar to taste.

Enjoy immediately or store in the fridge until...

Enjoy immediately or store in the fridge until ready to eat.

Arabian Chicken Kabsa, also known as Machboos, is an authentic Arab dish that&#39;s popular across the Gulf countries and enjoyed throughout the Middle East.

Arabian Chicken Kabsa - Machboos

tbsp olive oil

bone-in skin-on chicken leg quarters

ghee

onions

tsp baharat

cinnamon powder

allspice

tsp black pepper

½ tsp salt

cloves

limes

cardamom

bay leaves

green chili ((chopped))

tbsp fresh ginger ((finely chopped))

garlic ((finely chopped))

tomato paste

tomatoes ((diced))

chicken stock

400 g basmati rice

chopped parsley or coriander ((to garnish))

pine nuts ((to garnish))

Heat olive oil in a large Dutch oven or heavy-based pot over medium-high heat.

Brown the chicken leg quarters on all sides. Remove and set them aside on a plate.

In the same pot, add ghee and sauté diced onions until golden brown.

Stir in baharat, turmeric, cinnamon powder, allspice, black pepper, salt, cloves, dried limes, cinnamon stick, cardamom, and bay leaves. Cook for a couple of minutes until fragrant.

Add green chili, fresh ginger, and garlic. Sauté for a few minutes.

Mix in tomato paste and diced tomatoes. Cook until the tomatoes break down.

Return the browned chicken to the pot. Pour in chicken stock and bring to a simmer. Cover and cook for about 45 minutes.

Soak the basmati rice in cold water while the chicken is cooking.

After cooking the chicken for 45 minutes, rinse the basmati rice under cold water until the water runs clear. Add it to the pot, stirring gently.

Cover and simmer for an additional 20-25 minutes or until the rice is tender and the chicken is cooked through.

Let the dish rest for 10 minutes before serving.

Transfer the rice and chicken pieces to a serving plate. Garnish with chopped parsley or coriander and pine nuts.

We made this tonight.  It is incredible and we will definitely make this again!  Thank you again for sharing this recipe.  Wishing you all the very best!

Top 7 middle eastern food recipes from across the web

The most viewed middle eastern food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Oven Roasted Chicken Shawarma

Greg Malouf's smoky eggplant puree ...

Pistachio dukkah-crusted lamb with ...

Brown rice mujadarra with lamb cutl...

Mediterranean Parsley Salad – Tabbo...

Za'atar Pasta Salad

Arabian Chicken Kabsa - Machboos

Top 7 middle eastern food recipes from across the web

The most viewed middle eastern food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Oven Roasted Chicken Shawarma

Greg Malouf's smoky eggplant puree ...

Pistachio dukkah-crusted lamb with ...

Brown rice mujadarra with lamb cutl...

Mediterranean Parsley Salad – Tabbo...

Za'atar Pasta Salad

Arabian Chicken Kabsa - Machboos

The most viewed middle eastern food recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine