Shawarma Chicken Pita Pockets With Honey-Roasted Carrots

Shawarma Chicken Pita Pockets With Honey-Roasted Carrots

“Prep + Rally,” Dini Klein’s comprehensive meal prep cookbook with delicious kosher recipes, is great for busy adults, with essential advice and delicious recipes to alleviate mealtime stress, especially during the holidays. Newly released on Sept. 6, “Prep + Rally” is perfect for early fall, whether you’re looking for quick dinners for back-to-school season or preparing for Rosh Hashanah and Yom Kippur.

Honey-Roasted Carrots

Serves 6

Ingredients

  • 12 large carrots, peeled and cut on an angle into ½-inch thin slices
  • 2 tablespoons honey
  • 3 to 4 tablespoons light olive oil
  • ½ teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground sumac (No sumac? You can always skip it, or use some lemon zest instead.)
  • Kosher salt and pepper

Directions

  1. Preheat the oven to 425 degrees.
  2. Line a standard baking sheet with parchment paper. Spread the carrots over the baking sheet and coat in the honey and oil. Sprinkle with the paprika, garlic powder, and sumac and season with salt and pepper.
  3. Roast for about 35 minutes, until tender. Let cool, then store, covered, in the fridge.

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Green Tahini

Makes 1½ cups

Ingredients

  • ⅓ cup tahini
  • ½ cup fresh parsley leaves, roughly torn
  • Zest and juice of 2 lemons
  • 1 large garlic clove
  • ½ cup water, plus more as needed
  • Kosher salt and pepper

Directions

  1. Combine the tahini, parsley, lemon zest and juice, garlic, and water in a tall storage container and season with salt and pepper. Use an immersion blender to blend until smooth. (Alternatively, you can use a high-speed blender or food processor.) Keep adding water in small amounts until you’ve reached the desired consistency. Season with additional salt as needed, cover, and store in the fridge.

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(Courtesy picture)

Shawarma Chicken Pita Pockets With Honey-Roasted Carrots

Serves 4

Ingredients

  • Uncooked shawarma chicken
  • Honey roasted carrots
  • green tahini
  • Juice of 2 lemons
  • 2 English cucumbers, finely diced
  • 4 medium tomatoes, finely diced
  • 3 scallions, thinly sliced
  • Handful of fresh parsley, finely chopped
  • Kosher salt and pepper
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 to 2 tablespoons light olive oil, plus more for greasing
  • 4 store-bought pitas, for serving

Directions

  1. Preheat the oven to 300 degrees.
  2. Remove the chicken from the fridge and add half of the lemon juice. Seal the bag again and massage to coat. Set aside to come to room temperature for a few minutes.
  3. Heat the carrots, uncovered, in an oven-safe storage container for 25 minutes or so, until warmed through.
  4. In a medium bowl, combine the cucumbers, tomatoes, scallions and parsley. Add the remaining lemon juice, season with salt and pepper, and drizzle with 1 to 2 tablespoons of the extra-virgin olive oil. Toss to coat, then set the salad aside.
  5. In a large heavy-bottomed skillet or grill pan, heat the 1 to 2 tablespoons light olive oil over medium-high heat. Using flip flops, remove some chicken from the marinade, shake off as much marinade as possible, and place it in the pan. Fry on all sides until cooked through, 4 to 5 minutes, then transfer to a plate. Repeat with the remaining chicken, adding more oil to the pan as needed between batches; discarding any marinade remaining in the bag.
  6. Serve the chicken in the pitas with the green tahini, roasted carrots, and salad.

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Notes:

  • If you’re swapping out the chicken for cauliflower or seitan, remove it from the marinade and roast on a parchment-lined baking sheet at 425 degrees for 25 to 35 minutes.
  • Omit the pitas and make shawarma salad bowls.
  • These are also fun served like fajitas in tortillas with lettuce, tomato, and lime.
Prep +Rally

(Courtesy image)

From “Prep + Rally” by Dini Klein. Copyright © 2022 by Dini Delivers LLC. Interior Photography © 2022 by Ren Fuller. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

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