Easy Oven Roasted Chicken Shawarma with Tabbouleh
"The Tabbouleh can be made up to a day ahead of time. The chicken needs to marinate for at least one hour before roasting. If you can give it a few hours to soak up the flavor, all the better...."
INGREDIENTS
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3 large boneless, skinless chicken breasts
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2 tsp. smoked paprika
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1/2 tsp. turmeric
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2 tsp. cumin
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2 tsp. ground black pepper
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1/2 tsp. cinnamon
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1/4-1/2 tsp. crushed red pepper (based on how spicy you like things)
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4 cloves garlic, minced
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juice from 2 lemons
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1/2 cup olive oil
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1 large sweet onion, sliced thin
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1/2 cup fine bulgur (cracked wheat)
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3 tablespoons olive oil
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1 cup boiling-hot water
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1 cup finely chopped fresh flat-leaf parsley
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1/2 cup finely chopped fresh mint
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2 medium tomatoes, cut into 1/4-inch pieces
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1/2 English cucumber, cored, and cut into 1/4-inch pieces
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3 tablespoons fresh lemon juice
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3/4 teaspoon salt
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1 cup olive oil
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1/2 cup fresh lemon juice
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6 cloves garlic, peeled
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1 egg white
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1 tsp. salt
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