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Herbed Shawarma Zaatar Pargiot, Chickpeas and Cauliflower with Tahini Dipping Sauce


Juicy grilled chicken thighs marinated in herbs, shawarma spice and zaatar, served with shawarma-spiced roasted cauliflower and chickpeas and an herbed tahini dipping sauce.


For the Chicken

1. Marinate the chicken thighs in the remaining ingredients. Let this sit in the fridge for one to four hours.
2. Grill chicken on both sides in grill pan.
3. Serve topped with cauliflower and chickpeas (recipe below). Garnish with some fresh herbs. Put tahini sauce (recipe below) on the side for dipping.

For the Cauliflower and Chickpeas

1. Wash and dry cauliflower and break into florets. Drain chickpeas and dry.
2. Place on baking sheet and coat with extra-virgin olive oil, shawarma seasoning and a pinch of kosher salt. Bake for about 30 minutes.
3. Meanwhile, preheat oven to 425 degrees Fahrenheit.

For the Tahini Sauce

1. Mix together all ingredients.


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