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Shawarma Tahini Salad
https://www.youtube.com/watch?v=CYi9ab88RbM
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Ingredients
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Salad:
250g or 1c white distilled vinegar
125g or 1/2c sugar
150g or 3/4c golden raisins
1/2 head cauliflower, cut into medium 1.5”/4cm chunks
2sm or 1lrg delicata squash, peeled & cut into medium chunks
Olive oil
1lb or 1/2kg boneless skinless chicken thighs
10g or 1 3/4tsp salt
2g or 1tsp black pepper
2g or 2tsp dried oregano
3g or 1 1/2tsp garam masala
5g or 2 1/2tsp garlic powder
1g or 1/2tsp poultry seasoning or thyme
5g or 2 1/2tsp cumin
100g or 1/4-1/2c greek yogurt
15g or 1/2 lemon juice
arugula
Small pickling cucumber, sliced
Pistachios, chopped
Dressing:
125g or about 1/2c tahini
5g or 1tsp salt
25g or 1 3/4Tbsp lemon juice
15g or 1Tbsp white vin
5g or 3/4tsp honey
1 garlic clove, pressed
30g or 1/4c evoo
75g or 1/3c water
Instructions
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Dressing
Combine dressing ingredients and stir until creamy
Soak raisins
Heat sugar & vinegar in saucepan over med until simmering. Add raisins, stir. Remove from heat & allow to plump for 20min.
Preheat
Preheat sheet tray in a 450F/230C oven.
Cook Vegetables
Mix cauli & squash with lrg pinch salt, long squeeze evoo. Spread on hot sheet tray to cook 15min.
Cook chicken
Add chicken to bowl with 10g salt, pepper, oregano, garam masala, garlic powder, poultry seasoning, cumin, yogurt, lemon juice. Mix to coat and lay chicken on foil lined sheet tray. Bake 10 min at 450F/230C. Transfer to high broiler to char, 3-5min.
Assemble
Add arugula, veg, cucumber, pickled raisins, chopped chicken, long drizzle of dressing, & chopped pistachios.
