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Oven Chicken Shawarma

Chicken Shawarma is normally served in pita pockets but I am serving it as a meal over rice.

A fair number of spices are required for the chicken shawarma and ideally, the chicken should be combined with the spice mix a few hours in advance of cooking. I used a very good Falafel mix from Trader Joe's and changed the ratio of water to oil in the mix for baking in the oven. The rice can also be cooked in the oven in a covered casserole or pan. After all, why turn on the cooktop when the oven is already on?

Because turmeric powder does stain mix the spices over a washable cutting board and wear gloves or use a stainless steel spoon to combine the spices with the chicken.


Larissa Taboryski

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8 boneless skinless chicken thighs, cut into 1” thick strips

1 medium  red onion, thinly sliced

½ tsp ground cumin

½ tsp ground coriander

½ tsp garlic powder

½ tsp ground turmeric

½ tsp milk smoked paprika

½ tsp Kosher salt

¼ tsp ground cayenne pepper or more if you prefer more spice

1 lemon, juiced

⅓ cup olive oil


Place the chicken in a glass casserole dish with the onion. Combine the spices, sprinkle over the chicken, and turn to distribute evenly. Add the lemon juice and olive oil and refrigerate for 1 - 3 hours. 

Allow the chicken to come to room temperature before cooking.

Organize the oven racks to accommodate all the dishes.

Heat the oven in the Convection Roast or Convection Bake mode at 375 degrees.

Spread the chicken onto a lightly oiled, rimmed baking sheet (foil lined for easy clean-up).

Place the chicken in the upper part of the oven and cook for 20 - 25 minutes until the onions begin to brown and the chicken is firm.


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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