We couldn't be more thrilled to share this recipe from our friend, Jeanine Donofrio's, new book Love and Lemons: Simple Feel Good Food. Jeanine is a long time tahini lover and continued supporter of our brand.

We'll be working our way through her latest book all summer long, starting with this Sheet Pan Shawarma dish. It has a little bit of everything: brightness from the pickled onions, creaminess from the tahini-yogurt sauce, freshness from the herbs and cucumbers, and deep, complex spice from the roasted veggies. Not to mention it's vegetarian-friendly, and can be made vegan if you sub in plant based yogurt for the sauce! 

INGREDIENTS

FOR SERVING
4 pitas, warmed
Tahini Yogurt, recipe below
2 Persian cucumbers, thinly sliced
Fresh mint, parsley, or cilantro sprigs 
½ c pickled onions, optional
Aleppo pepper, for sprinkling
Lemon wedges

FOR THE SHAWARMA SPICE
1 tbsp ground cumin
1 tbsp smoked paprika
1½ tsp cinnamon
1½ tsp ground cardamom
1½ tsp ground turmeric

FOR THE VEGGIES
1 medium eggplant, sliced into ¼ inch half moons
1 sweet potato, sliced into ¼ inch half moons
Extra virgin olive oil, for drizzling
1 tbsp Shawarma Spice
Sea salt & freshly ground black pepper

FOR THE TAHINI YOGURT
1 c whole milk Greek yogurt
¼ c Seed + Mill Organic Tahini 
2 tbsp fresh lemon juice
2 garlic cloves, grated
1 tsp ground cumin
1 tsp sea salt
½ tsp ground cardamom
1-4 tbsp water, if necessary

Serves 4

STEPS

1. Preheat the oven to 450°F and line two large baking sheets with parchment paper. 
2. Make the shawarma spice: In a small bowl, whisk together the cumin, smoked paprika, cinnamon, cardamom, and turmeric. Set aside 1 tablespoon and store the remaining spice for another use.
3. Place the eggplant on one of the baking sheets and the sweet potatoes on the other. Generously drizzle the eggplant with olive oil, and lightly drizzle the sweet potatoes. Sprinkle 2 teaspoons of the shawarma spice over the eggplant and the remaining 1 teaspoon over the sweet potatoes. Season all the vegetables with salt and pepper. Toss to coat, spread evenly on the baking sheets, and roast for 25 to 30 minutes, or until the sweet potatoes are golden brown and the eggplant is tender, rotating the pans halfway through.
4. Assemble wraps in the pita with the tahini yogurt, roasted vegetables, cucumbers, mint, pickled onions, and sprinkles of Aleppo pepper, if desired. Serve with lemon wedges on the side. 

© Excerpted from Love and Lemons: Simple Feel Good Food Copyright ©
2023 by Jeanine Donofrio. Published by Avery, an imprint of Penguin
Random House LLC. Reproduced by arrangement with the Publisher. All
rights reserved.