Shawarma tahini salad
Brian Lagerstrom · ♥ 15.7K likes · 484.4K views · 17 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g white distilled vinegar
Bring 250 grams of white distilled vinegar and 125 grams of sugar to a simmer in a small saucepan over medium heat.
- 125 g sugar
- 150 g golden raisins
Add 150 grams of golden raisins, kill the heat, and let them soften and plump in the brine for about 15 to 20 minutes.
- ½ whole cauliflower
Preheat the oven to 450F, 230C, with a sheet tray inside to get hot.
- 2 whole delicata squash
Cut the half cauliflower crosswise into thick planks about one and a half inches, then into chunks one and a half to two inches across.
Peel the delicata squash, cut off the hard top and bottom, halve and scrape out the seeds with a spoon, then cut top to bottom into six or seven half inch pieces and cut those in half, matching the cauliflower size.
- salt
- 3 tbsp olive oil
Toss the vegetables with a very generous grip of salt and at least three tablespoons of olive oil, lay them out on the very hot sheet tray and roast about 15 minutes, shaking and tasting at 10 minutes and giving them five to eight more if still crunchy.
- 1 lb boneless skinless chicken thighs
- 10 g salt
- 2 g black pepper
- 1–2 g dried oregano
- 3 g garam masala
- 5 g garlic powder
- 1 g poultry seasoning
- 5 g ground cumin
- 100 g Greek yogurt
- ½ whole lemon
In the same bowl toss one pound of chicken thighs with 10 grams salt, 2 grams black pepper, 1 to 2 grams dried oregano, 3 grams garam masala, 5 grams garlic powder, 1 gram poultry seasoning, 5 grams ground cumin, 100 grams Greek yogurt and the juice of half a lemon.
Lay the thighs on a foil-lined small sheet tray and roast 10 to 15 minutes, under the vegetables.
Move the thighs to the top rack, preheat the broiler to high and char them another three to five minutes until well browned and caramelized. Total on the chicken is about 10 minutes at 450 plus five or so under the broiler.
- 125 g tahini
- 5 g salt
- 25 g lemon juice
- 15 g white vinegar
- 5 g honey
- 1 cloves garlic
- 30 g olive oil
- 75 g water
- arugula
Rest the chicken while making the dressing: stir 125 grams tahini, 5 grams salt, 25 grams lemon juice, 15 grams white vinegar, 5 grams honey, one pressed clove of garlic, 30 grams olive oil and 75 grams water until creamy and thick, and taste for acid and salt balance.
Lemon tahini dressing
- cucumber
Build on arugula: a large helping of the cauliflower and delicata, thinly sliced cucumber coins, about two dozen pickled golden raisins, four to five ounces of the chopped chicken, a heavy dose of the tahini dressing and chopped pistachios.