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Chicken Shawarma with Homemade Tahini Sauce
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
Up to 10 servings
Chicken Shawarma with Homemade Tahini Sauce

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Recipe adapted from:
The Mediterranean Dis

Rated 2 out of 5 based on 2 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
The Chicken Shawarma
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
To Serve
Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Chicken Shawarma
1.5 tablespoon ground cumin
1.5 tablespoon ground turmeric
1.5 tablespoon ground coriander
1.5 tablespoon garlic powder
1.5 tablespoon paprika
0.5 teaspoon ground clove
1 pinch cayenne pepper
1 teaspoon Kosher salt
4 pound boneless skinless chicken thighs
2 each onion thinly sliced
1 each lemon juiced
6 tablespoon extra virgin olive oil
Homemade Tahini Sauce
3 clove garlic add more as needed
1 teaspoon Kosher salt
1.5 cup tahini paste
1 cup lime juice or lemon juice, if you prefer
0.5 cup cold water more if needed
1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
To Serve
10 each pita bread
baby arugula
dill pickle

Cooking Tools Required
Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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Warm Lentil Salad
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Warm Lentil Salad

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 each lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
6 servings
Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Recipe adapted from:
Arash Hashemi

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

Egg Free Nut Free Refined Sugar Free Soy Free
This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
The Chicken Shawarma
Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.
The Tahini Sauce
Mince the garlic and season with salt
Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!
For the chopped Veggies
Chop the veggies and place them in a bowl or container.
To Serve
Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the Chicken Shawarma
2.5 pound boneless skinless chicken thighs
2 tablespoon extra virgin olive oil
0.25 teaspoon Kosher salt
1 pinch freshly ground black pepper
2 tablespoon plain yogurt
0.5 each lemon juiced
1 tablespoon dry thyme
1.5 tablespoon garlic powder
1 tablespoon smoked paprika
0.25 teaspoon crushed red pepper Adjust to spiciness preference
0.5 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
0.5 teaspoon ground cumin
0.5 teaspoon ground turmeric
0.125 teaspoon ground nutmeg
1 each small red onion thinly sliced
Homemade Tahini Sauce
2 clove garlic add more as needed
0.666 teaspoon Kosher salt
1 cup tahini paste
0.666 cup lime juice or lemon juice, if you prefer
0.333 cup cold water more if needed
0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)
Chopped Veggies
16 ounce cherry tomato halved
1 each English cucumber chopped
1 each medium red onion chopped
To Serve (Optional)
6 each pita bread
dill pickle

Cooking Tools Required
8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

Nutrition
Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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Garlic Parmesan White Beans
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Garlic Parmesan White Beans

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Recipe adapted from:
Suzy Karadsheh

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Refined Sugar Free Soy Free Vegetarian
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
Stir in the parsley, cheese, and lemon juice.
Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 clove garlic minced
4 tablespoon extra virgin olive oil
60 ounce canned cannellini beans drained
1 cup water
2 cup cherry tomatoes halved
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 teaspoon Aleppo pepper chopped
1 teaspoon ground cumin
Stir in:
2 cup Italian parsley chopped
2/3 cup shaved parmesan cheese
1/2 cup Pecorino Romano cheese grated
1 lemon juiced

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.

Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg

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Grilled Eggplant Skewers
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Eggplant Skewers

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Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Heart Healthy Keto Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper
1 pound cremini mushroom
1 bunch fresh mint
10 clove garlic
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg

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Chicken Shawarma with Homemade Tahini Sauce

Chicken Shawarma with Homemade Tahini Sauce

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Warm Lentil Salad

Warm Lentil Salad

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Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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Garlic Parmesan White Beans

Garlic Parmesan White Beans

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Grilled Eggplant Skewers

Grilled Eggplant Skewers

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