Mezze Crunch Recipe

Marinate

In a bowl combine 1/2 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp olive oil, 2 minced garlic cloves, cumin, coriander, paprika, turmeric, cinnamon, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken thighs, toss to coat, cover and refrigerate at least 30 minutes (up to 4 hours).

Cook

Heat 1 tbsp olive oil in a skillet over medium-high heat. Remove excess marinade from chicken and sear thighs 4–5 minutes per side until well-browned and cooked through (internal temp 165°F / 74°C). Let rest 5 minutes, then slice into strips.

Place a small bowl with saffron threads and 1 tbsp warm milk; let steep 5 minutes to bloom. In a small pot combine rinsed basmati rice, 1 3/4 cups water, 1/4 cup milk with saffron, 1 tbsp butter and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Combine 1/2 cup Greek yogurt, 1/2 cup grated and well-squeezed cucumber, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, chopped dill, 1/4 tsp salt and 1/8 tsp black pepper. Mix and chill until ready to serve. For extra garlic-yogurt drizzle, reserve a small spoonful to serve warmed (room temp) over chicken.

Preheat oven to 400°F (200°C). Toss 1/2 cup drained chickpeas with 1 tbsp olive oil, 1/4 tsp smoked paprika and 1/4 tsp kosher salt. Spread on a baking sheet and roast 20–25 minutes, shaking once, until chickpeas are crunchy. Warm or place 3/4 cup hummus in a small bowl and top with half of the crispy chickpeas.

Assemble the salad components: chop 2 cups romaine, dice 1/2 cup tomato and 1/2 cup cucumber, shred 1/2 cup red cabbage, and have 1/4 cup pickled red onions ready. Place vegetables in separate small piles or mix lightly and season with a pinch of salt and a drizzle of olive oil if desired.

Toss torn 1/2 cup pita pieces with 1 tsp olive oil and 1/4 tsp garlic powder. Spread on a baking sheet and toast in the 400°F oven 6–8 minutes until crisp and golden (can toast alongside chickpeas for last 6–8 minutes).

Reserve lemon wedges and 1 tsp chopped parsley for garnish.

Divide saffron rice between bowls (about 1/2 cup rice per serving). Arrange sliced shawarma chicken beside rice. Add a scoop of hummus topped with crispy chickpeas, a generous dollop of tzatziki/garlic yogurt, romaine, red cabbage slaw, tomatoes, cucumbers, pickled onions and olives. Sprinkle crumbled feta over the bowl.

Scatter pita crumbles over the top for crunch, finish with a squeeze of lemon wedge, a drizzle of olive oil, and a sprinkle of chopped parsley. Season to taste with salt and pepper. Serve warm.