For the past three weeks, we’ve managed to have a weekly family dinner, which has been really nice. We’ve been doing it on either Tuesday or Wednesday, but I think we’ve decided that Wednesday is best for now. Son doesn’t have BJJ and therefore could help with cooking, Daughter is available, and BF also is available most days of the week.

In my heart, I picture these family dinners as a time for us to come together, much like I do when I host friends—good food, a nice bottle of wine, and maybe even using the fine silverware. I like to keep it simple, though, and definitely make use of the dishwasher! I also think keeping the dinner to under two hours is key. That way, everyone can enjoy the meal but still get home early enough to relax and get ready for the next day.

Tonight, I’m making Chicken Shawarma, Basmati Rice, and cucumber salad. It’s a simple, well-rounded meal that’s easy to prepare and clean up—perfect for a weeknight!

Chicken Shawarma:

For the Marinade:

• 4 lbs boneless, chicken thighs (I had 3 packages, which totaled 9 thighs, and deboned the thighs myself. The bones are saved in the freezer for chicken broth another day)
• 6 tbsp plain Greek yogurt
• 8 tbsp olive oil
• 8 garlic cloves, minced
• 3 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1 tsp cayenne pepper (optional, for heat)
• 2 tsp salt
• 4 tbsp lemon juice (about 2 lemons)

Marinade the chicken for about 2 hours. Preheat oven to 425 (400 for my oven). Bake for 20 min. If using bone-in chicken, I think you might need 25 min of baking. Let it sit for 5 minutes.

Next time, I will serve the remaining greek yogurt with chopped cucumber and minced mint leaves.

Basmati Rice:

• 1 cup basmati rice
• 1 ¼ cups water
• ½ teaspoon salt
• 1 tablespoon butter or oil

Place the rice in a colander and run the water through till the water is clear. Let is soak for 10 min.

Cook in the rice cooker as Quick Rice. Let is sit for 5 min, then fluff and serve.

Cucumber Salad:

• 4-5 persian cucumbers, cubed or sliced
• ½ red onions
• ½ teaspoon salt
• 1 tablespoon balsamic vinegar
• (optional) 1 avocado, cubed. Squeeze some lemon over the avocado to keep it from turning brown