Day 206 – Chicken Shawarma and Baba Ganoush
Mother nature has showed mercy on us, because of the heavy rain during the weekend the weather has cooled down. It was such a pleasant day. For dinner, made chicken shawarma and baba ganoush.
Recipe:
Chicken Shawarma
Ingredients:
- Chicken breasts- 3, cut into halves
For marinating:
- Yogurt- 1/4 cup
- Rice Vinegar- 3 tbsp
- Shawarma spice mix, store bought- 1 1/2 tsp
- Olive oil- 1 tbsp
- Ground pepper- 1/4 tsp
- Salt- to taste
Preparation:
- Marinate chicken with the above mentioned ingredients for 15 minutes or longer if you have time.
- Preheat oven to 350 F.
- Spread the chicken on the baking sheet lined with aluminum foil and greased with cooking spray.
- Cover the chicken with aluminum foil and bake for 30 minutes.
- After 30 minutes, uncover the chicken and bake for another 10 minutes till the chicken gets slightly browned.
- Remove from the oven and let the chicken cool down
- Cut the chicken into long stripes, Keep aside.
Assembling the Shawarma:
Veggies needed:
- Cucumber, diced- 1
- Tomatoes, cubed- 2
- Onion, chopped- 1/2
- Lettuce, chopped- 4 leaves
- Olives(optional), chopped- 1/2 cup
Preparation:
- Heat pita bread on a skillet.
- Top the pita bread with the veggies, chicken and pour Tahini Sauce or Baba Ganoush over it.
- Drizzle little lemon juice over it.
- Roll it and serve.
Baba Ganoush Recipe:
Ingredients:
- Egg plant, large- 1
For making Tahini Sauce
- Sesame seeds- 1/2 cup
- Olive oil- 1/3 cup
- Garlic, chopped- 3 cloves
- Lemon juice- 1/4 cup+ 1 tbsp
- Salt- to taste
- Parsley leaves, chopped- 3 tsp
- Paprika- 1/2 tsp
Preparation:
- In a pan, roast the sesame seeds till it turns light golden in color.
- Blend the roasted sesame seeds along with olive oil to a smooth paste.
- Add garlic, lemon juice and salt to it and puree every thing.
- If the paste is too thick and if you find it hard to puree it, add 1-2 tbsp water to it.
- Tahini sauce is ready, keep it aside.
- Cut the eggplant into round slices.
- Preheat oven to 400F.
- Place the sliced eggplants on a baking sheet lined with aluminum foil and greased with cooking spray.
- Bake for 35 minutes till eggplants turn lightly browned.
- Remove the eggplant from the oven, let cool down and peel off the skin from the eggplant slices.
- Puree the eggplant along with 1/2 cup Tahini sauce to thick paste.
- Add 1 tbsp lemon juice to it and combine well.
- If you want to thin down the sauce you could add 2 tbsp olive oil to it.
- Taste and add salt if needed.
- Sprinkle with chopped parsley leaves and paprika.
- Serve along with shawarma.
