(Courtesy of Artscroll) Sometimes you want that Israeli shawarma flavor and you just want it to appear magically. Well, here you go. A complete shawarma styly dinner made on a single baking sheet. The only bit of “extra” here is the techina and even that work is minimal. This is the perfect dinner or Shabbos day dish when you want something easy but WOW!

Chicken:

• 8 boneless skinless chicken thighs
• 2 Tbsp olive oil
• 3 Tbsp shawarma spice blend
• 1 lemon, juiced

Vegetables:

• 1 yellow onion, peeled, halved and thinly sliced
• 2 cups frozen cauliflower florets, thawed
• 1 medium sweet potato, peeled, cut into 1 inch cubes
• 1 cup frozen string beans
• 2 Tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp granulated garlic 2 tsp granulated onion

Roasted Garlic Techina:

• 1 whole garlic bulb, top cut off just to expose top of the cloves
• 1 tsp olive oil
• 2 1/4 tsp kosher salt, divided
• 1/2 cup tahini paste
• 1 lemon, juiced
• 1 1/3 cups cold water, divided

Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl combine all the ingredients for the chicken and mix well. Marinate for up to 1 hour. Lay chicken out on one half of the baking sheet. (They can be smushed together.)

In the same bowl you used for the chicken add all the ingredients for the vegetables. Mix well to combine. Pour onto the other half of the baking sheet, spreading into a single layer as much as possible.

Place garlic bulb for the techina in a small piece of tin foil. Drizzle olive oil and sprinkle 1/4 tsp salt over the exposed cloves. Wrap loosely and place in a corner of the baking sheet.

Place baking sheet into the oven and cook for 1 hour.

After 45 minutes remove the garlic and if the chicken is cooked to your satisfaction, you can remove it from the tray as well and allow the vegetables to continue cooking.

Meanwhile make the techina.

Squeeze the bulb of roasted garlic to release the inner cloves into the food processor along with tahini paste, lemon and salt. Blend. While blending, drizzle in 1 cup of cold water. If mixture is too thick you can add 1 Tbsp more at a time from the remaining 1/3 cup. Once the techina is your desired consistency store in an airtight container for up to 10 days.

Remove baking sheet from the oven, place all the roasted veggies on a serving dish. Add chicken on top and drizzle a few tablespoons of techina over the top. Serve hot (or cold). Leftovers make excellent lunches! Enjoy!