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Remember at the end of that Avengers movie, when they all went to eat a bunch of shawarmas? Well, I think they missed out on the real superhero at the shawarma shop… the tahini sauce! This baby is not only good on chicken, but on red meat, fish, on salads, and even as a dip for crudités. It’s free of dairy and nuts, and comes together in seconds in a blender. Which is why this the sauce of my summer!
2 teaspoons cumin seeds (or ground cumin)
3 green cardamom pods (or 1/4 teaspoon ground cardamom; optional)
1/4 cup lemon juice (from 1 to 2 lemons, make sure to zest them first!)
5 cloves garlic, peeled and roughly chopped
1 teaspoon paprika
1 teaspoon garam masala
1 1/2 teaspoons kosher salt
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil + 2 teaspoons extra
Handful of soft herbs (eg. parsley, cilantro, mint)
1 large red onion, peeled and quartered
2 1/2 pounds boneless, skinless chicken thighs
1 cup tahini
3/4 cup hot water (plus up to 1/2 cup extra)
1/4 cup lemon juice
1 clove garlic
Handful of chopped soft herbs
Glug of extra virgin olive oil
1 teaspoon everything seasoning (optional)