Dinner 365 Photographing my dinner everyday for 365 days straight!

Day 206 – Chicken Shawarma and Baba Ganoush

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.


Chicken Shawarma


  • 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


  1. Marinate chicken with the above mentioned ingredients for 15 minutes or longer if you have time.
  2. Preheat oven to 350 F.
  3. Spread the chicken on the baking sheet lined with aluminum foil and greased with cooking spray.
  4. Cover the chicken with aluminum foil and bake for 30 minutes.
  5. After 30 minutes, uncover the chicken and bake for another 10 minutes till the chicken gets slightly browned.
  6. Remove from the oven and let the chicken cool down
  7. 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

  1. Heat pita bread on a skillet.
  2. Top the pita bread with the veggies, chicken and pour Tahini Sauce or Baba Ganoush over it.
  3. Drizzle little lemon juice over it.
  4. Roll it and serve.

Baba Ganoush Recipe:


  • 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


  1. In a pan, roast the sesame seeds till it turns light golden in color.
  2. Blend the roasted sesame seeds along with olive oil to a smooth paste.
  3. Add garlic, lemon juice and salt to it and puree every thing.
  4. If the paste is too thick and if you find it hard to puree it, add 1-2 tbsp water to it.
  5. Tahini sauce is ready, keep it aside.
  6. Cut the eggplant into round slices.
  7. Preheat oven to 400F.
  8. Place the sliced eggplants on a baking sheet lined with aluminum foil and greased with cooking spray.
  9. Bake for 35 minutes till eggplants turn lightly browned.
  10. Remove the eggplant from the oven, let cool down and peel off the skin from the eggplant slices.
  11. Puree the eggplant along with 1/2 cup Tahini sauce to thick paste.
  12. Add 1 tbsp lemon juice to it and combine well.
  13. If you want to thin down the sauce you could add 2 tbsp olive oil to it.
  14. Taste and add salt if needed.
  15. Sprinkle with chopped parsley leaves and paprika.
  16. Serve along with shawarma.

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