Chicken Shawarma Rice Bowls

For the Chicken:

1.5 lbs (680g) boneless, skinless chicken thighs

Seasoning: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp onion powder, 2 tsp coriander, 1 tsp allspice, 2 tsp turmeric, 2 tsp pepper, 1 tsp salt

3 tbsp olive oil + 8 garlic cloves

½ lemon, juiced

2 tsp @betterthanbouillon roasted chicken base

For the Rice:

3 tbsp butter + 1 ½ cups yellow onion, diced

1 tbsp turmeric, 2 tsp paprika, 2 tsp garlic powder, 2 tsp pepper

1 ½ cups basmati rice

3 cups hot water

3 tsp @betterthanbouillon roasted chicken base

For the Fresh Sumac Salad:

½ large red onion, thinly sliced

1 cup cherry tomatoes, quartered

1 cup cucumber, sliced then halved

1 tsp salt, 1 tsp black pepper & 2 tsp sumac

½ lemon, juiced

For the Garlic Sauce:

¼ cup mayonnaise + ¼ cup plain Greek yogurt

2 to 3 garlic cloves + 1 tbsp fresh parsley

1 tsp salt + 1 tsp black pepper

½ lemon, juiced + 1 tbsp olive oil

In a bowl, combine the chicken with the spices, olive oil, garlic, lemon juice and Better Than Bouillon. Mix well. Marinate for as long as your patience can handle.

Heat a large pan over medium-high heat and add a drizzle of olive oil. Once hot, add the chicken in batches. Cook for 6 to 8 mins per side until golden and cooked through. Set aside.

Reduce heat to medium-low. Add butter to the same pan then the onions & cook, stirring often, until translucent. Add the garlic & spices, cook for 1 to 2 mins. Add the rice and toast for 2 mins while stirring. Pour in the hot water mixed with Better Than Bouillon. Stir & bring to a boil. Once boiling, cover & reduce heat to low. Simmer for 20 mins until cooked.

Mix the salad ingredients in one bowl and the sauce ingredients in another bowl. Enjoy!

Bindi Aloo ki Sabzi

Mustard oil – 5–6 tbsp

Bhindi (okra) – 1.5 kg, cut into 1-inch pieces

Turmeric powder – 1 tsp

Oil – 3 tbsp

For tempering:

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Coriander seeds – 1 tbsp, coarsely crushed

Fennel seeds – 1 tbsp, crushed

Hing – a pinch

Other ingredients

Potatoes – 1.5 kg, cut into similar size

Ginger – 1 inch, finely chopped

Green chillies – 4, crushed

Besan – 3 tbsp, roasted

Red chilli powder – 1 tsp

Garam masala – 1 tsp

Lime juice – 1 tbsp

Salt to taste

Heat mustard oil and sauté bhindi on medium-low flame for 2 minutes. Add turmeric and cook for another 4–5 minutes. Remove and keep aside.

In another pan, heat oil. Add mustard seeds, cumin, coriander seeds, fennel, and asafoetida. Add potatoes and cook till 70% done and slightly crisp. Add ginger and green chillies. Sauté for 2 minutes.

Add bhindi back, mix, cover, and cook for 3–4 minutes.

Add chilli powder, garam masala, salt, and roasted besan. Mix well. Cover and cook for 4–5 minutes. Finish with lime juice.

Garlic Parmesan Chicken Skewers

1.5lbs chicken breast, cubed

1/4 cup parmesan cheese

1/4 cup mayonnaise

1 tbsp parsley

2 tsp garlic paste

1 heaping tsp garlic powder

1 heaping tsp onion powder

1 heaping tsp smoked paprika

1 heaping tsp chicka licka bam bam seasoning

Salt and pepper to taste

Garlic Parmesan sauce

8 tbsp unsalted butter, melted (1 stick)

5 garlic cloves, minced

1/4 cup Parmesan cheese

3 tbsp mayonnaise

1 tbsp parsley

1/2 tsp garlic powder

salt

ts p garlic powder - Salt to taste

In a bowl, combine the chicken with mayo, parmesan, parsley, garlic paste, and all seasonings. Mix until fully coated. Marinate for 30 minutes or overnight for best results - Preheat oven to 400°F (200°F) - Add chicken to skewers and place onto a parchment lined baking tray. Oven: 400°F for 18–22 minutes. Broil for 5 minutes for golden char. - In a pan over medium-low heat, melt butter and sauté garlic for about 30 seconds (don’t brown it). - Remove from heat, then mix in mayo, parmesan, parsley, garlic powder, and salt. - Brush sauce onto chicken skewers and serve!