Shawarma Roasted Broccoli
Serves: 6
  • 1 cup plain whole milk yogurt, Greek yogurt or non-dairy yogurt
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 1½ teaspoons ground cumin
  • 1½ teaspoons coriander
  • 1 teaspoon ground sumac or paprika
  • 2 pinches of cayenne pepper or dash of harissa
  • 2 small garlic cloves, minced
  • 2 Big pinches of sea salt
  • Freshly ground black pepper to taste
  • Kosher salt
  • 2 pounds broccoli, tough stems trimmed, stalks peeled, cut into 2 to 3-inch florets and pieces
  • Lemon wedges for serving, if desired
  1. Preheat oven to 425 degrees. Line a large rimmed baking sheet with unbleached parchment paper.
  2. In a large bowl, mix yogurt, oil, spices, garlic, salt, and black pepper.
  3. Bring a large pot of water and a handful of kosher salt to a boil. Add the broccoli to the boiling water for 30 seconds and drain well.
  4. Add broccoli to the yogurt mixture and toss to coat. Arrange in one layer on the prepared baking sheet and roast until browned and the stalks are tender and the yogurt has dried, 20-30 minutes.
Recipe by Pamela Salzman at