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Chicken Shawarma and Tumeric Rice- Dairy Free


I am trying to incorporate cultural variety into our menu. My husband loves middle eastern, so we adapted this recipe for be dairy free and kid friendly.


CHICKEN SHAWARMA
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 ½ tsp cardamom
  • 1 ½ tsp coriander
  • ½ tsp freshly ground black pepper
  • ½ tbsp dried minced onion 
  • 1 tsp salt
  • 4 tbsp fresh lemon juice
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 lb chicken breasts (boneless and skin less)

Garlic Yogurt Sauce

  • ½ cup Plain Almond Milk Yogurt
  • 1 clove garlic, crushed
  • 1 tsp freshly squeezed lemon juice
  • salt and pepper to taste
  1. Preheat the oven to 425F.
  2. In a gallon Ziploc bag add chicken.
  3. In a large bowl whisk together the spices, onion, lemon juice, olive oil and garlic. Add to bag with chicken and toss to coat.
  4. Marinate  in fridge for 3 to 12 hours.
  5. Add everything to a baking dish and cook in preheated oven for 45 mins. Cover with foil for first 30 minutes and uncover for the last 15 minutes. 
  6. Make Yogurt sauce while chicken cooks, stores in fridge for up to 3 days.
  7. Once cooked, remove the chicken from the oven and allow to rest covered for 15 mins before cutting it into slices.
  8. Serve over tumeric rice and drizzle yogurt sauce on, side of pita and hummus. I also have served with some shredded lettuce.


TUMERIC RICE
  • 2 tablespoons butter
  • 1⁄2 tbsp dried minced onion
  • 1 minced garlic clove
  • 1 cup jasmine rice
  • 1 tablespoon turmeric
  • 2 cups chicken broth
  • 1 bay leaf
  • salt and pepper
  1. Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
  2. Add rice and turmeric; stir to coat.
  3. Add remaining ingredients, bring to boil, cover and simmer 17 minutes.
  4. Stir in remaining butter, remove bay leaf, serve.


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