Here’s a complete dish that’s great to prepare any time of year: Chicken Shawarma and roasted cauliflower rice with parsley, dried apricots and cranberries.
I can eat a huge bowl of the jeweled cauliflower rice with a generous serving of lemon yogurt on top and a tall glass of sparkling water, and I’m good. The chicken is for the omnivores, however occasionally I toss in a small slice of spice-coated chicken on top of my plate. While it’s the rice, apricots, and yogurt that send me over the moon, the chicken spice blend creates an amazing coating for the chicken that pairs so well with the sweetness of the rice and tartness of the yogurt.
There’s a healthy list of spices in this recipe, however I did leave out black pepper, but feel free to add a teaspoon of ground black pepper to the spice blend.
One last thing: here’s a video on two ways to smash garlic. I remove the skin by pressing the garlic cloves with a knife, and then toss the garlic in the food processor with the spices.
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I just made the chicken tonight, and it was some of the best chicken I have ever grilled. Thank you for such a delicious recipe!!!
Thanks – yes, I love this recipe too!
Is there any way this could be baked instead of grilled? If so, what temp and how long would you recommend?
Thanks, Cindy
Yes, you can bake it, see the recipe notes. Sorry for the late reply!
Wow, this looks fabulous!! Love the idea of adding the cranberries and apricots, it must add a whole new dimension to this recipe.
Thanks, Carol!
I made this meal last night for guests and it was a big hit — kids and adults alike! The lemon-yogurt sauce really made it all come together, and I highly recommend the cauliflower rice. Delish!
Aw, thanks. Great to hear!
It is, still eating some leftovers!
This looks soooo delicious!