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- 2 cups cooked rice
- 1 package @thecedarmarket shawarma (about 2lbs)
- 1 box @thecedarmarket cut eggplant cubes
- 1 box @thecedarmarket shredded Brussels sprouts
- 1 small red onion, thinly sliced
- 3-4 Persian cucumbers, diced
- 1/2 cup extra virgin olive oil
- 2 tbsp kosher salt
- 1 tbsp @peregnatural sumac
- 1 tbsp @peregnatural Hawaij spice
- 1/2 cup pomegranate arils
- 1/4 cup veg oil
- 2 tbsp @sadaf_foods tahini (made as per bottle instructions)
- 1 tbsp @realdeal.foods oot (tamarind syrup)
Recipe created for Cedar Market by: @Foodkidsandsleep
I won’t lie, I knew this would be good, the moment I saw the @kalejunkie version, but I had no idea it would be THIS good! There are so many textures and flavors here, but they all work harmoniously. Crisp rice, exploding pomegranate arils, crunchy cucumbers, creamy eggplant, tender chicken, salty, sweet, sour, spicy, savory… it’s honestly one of the best things I’ve eaten this year. Using the pre-marinated chicken and pre-cut veggies from @thecedarmarket also makes it super fast to get on the table. It doesn’t even need to be served warm, so you can totally make it in advance.
Cooking Instructions
Add your cooked rice to a sheet pan. Spray with oil & season with some salt.
On another sheet pan, spread your shawarma out to one side. Then add 2 tbsp of oil the eggplant box with 1/2 tbsp of salt and the Hawaij spice. Shake until everything is covered and add to remaining half of the sheet pan.
Add Brussels sprouts to a smaller sheet pan, adding 2 tbsp of veg oil and season with salt. Add everything to a 450℉ oven and cook for 20-25 minutes. Start checking for doneness after 15 minutes.
While that cooks cut up your vegetables. In a small bowl, add your sliced onions, with sumac and 1 tbsp of salt and enough olive oil to cover the onions. Set aside and let that marinate.
Cut up the cucumbers and then start assembling your salad into sections. Drizzle the top with the tahini and oot. If you like it spicy, add a little schug.
Enjoy!
