Herbed shawarma zaatar pargiot, chickpeas and cauliflower with tahini dipping sauce
Marinate 8 boneless skinless chicken thighs in:
Juice of 1/2 a lemon
2 Tbsp shawarma seasoning
1 tbsp zaatar
3 tbsp extra virgin olive oil (EVOO)
1/3-1/2 cup chopped parsley, mint and basil
Let this sit in the fridge for 1-4 hours
In the meantime, wash and DRY 1 cauliflower and break into florets. Drain 1 can of chickpeas and dry. Place on baking sheet and coat with 3-4 tbsp EVOO, 1.5 tbsp shawarma seasoning and a pinch of kosher salt. Bake at 425° for about 30 minutes.
Make the tahini sauce: mix 2 tbsp tahini with zest and juice of a lemon, 1 tbsp zaatar, 1/3 cup chopped basil, mint and parsley and 1 tsp silan (date syrup)
Grill chicken on both sides in grill pan and serve topped with cauliflower and chickpeas. Garnish with some fresh herbs. Put tahini sauce on the side for dipping.