I LOVE Mediterranean food and it’s now tricky to find mediterranean food at restaurants that is celiac safe. I created this spice rub to use on chicken thighs or chicken kebabs just like the kebabs at Lebanese restaurants. This chicken is a flavorful spiced chicken perfect for the grill and to accompany all your favorite Mediterranean salads and sides. I like it best with turmeric basmati rice, toum (Lebanese garlic sauce), raw onions, my 5 Minute Hummus and cucumbers. If you’ve never tried toum, run down to your local specialty or international foods market and pick up a tub or bottle. It’s dairy free, gluten free and delicious on everything. We dip our chicken and our rice in it!
Chicken Shwarma Seasoning
1 tsp kosher salt
¼ tsp fresh ground black pepper
1 tsp garlic powder
½ tsp basil
½ tsp oregano
1 tsp paprika
¼ tsp cayenne
Stir all ingredients together to make a rub. Coat the chicken pieces and grill on the barbecue or sauté in a cast iron skillet for about 8 minutes per side. Don’t let the pan get too hot or the outside of the chicken will turn into jerky. It’s a balance–keep a close eye on it and don’t turn the chicken initially too soon. If it sticks really bad it’s not ready to turn.
Turmeric Basmati Rice
1 cup basmati
1 can chicken broth
½ tsp cumin seeds
½ tsp turmeric
4 allspice balls
Dash kosher salt and fresh ground black pepper
Dash garlic powder
Wash the rice in a sieve until the water runs clear. Put the rice into a small saucepan and add the rest of the ingredients. Bring to a boil. As soon as the rice turns to a rolling boil, cover and turn the burner down to the lowest flame on your smallest burner. If the burner is too large the rice will start to dry and stick to the bottom of the pan. Cook covered for 20 minutes. Fluff with a fork.
