Mediterranean Diet Friendly Paleo Grilled Lemon-Oregano Chicken Shawarma Plates

Total time1 hr 45 min

Prep time25 min

Cook time20 min

Mediterranean Diet Friendly Paleo Grilled Lemon-Oregano Chicken Shawarma Plates

Charred, deeply spiced chicken thighs are the star here, marinated in olive oil, fresh lemon juice, and a warm blend of oregano, cumin, coriander, and smoked paprika before hitting the grill for a smoky, caramelized crust. Instead of a heavy grain base, the plate leans on cauliflower rice sautéed until tender, which keeps things light while still soaking up all that citrusy, herb-forward flavor. A creamy tahini-lemon sauce ties everything together, drizzled generously over the sliced chicken alongside crisp cucumber, juicy tomato, and thinly sliced red onion. Fresh parsley and a squeeze of lemon at the table brighten every bite even further. With olive oil, lemon, tahini, fresh vegetables, and lean grilled chicken doing all the work, this plate hits the core building blocks of Mediterranean-style eating without any extra effort. It's a vibrant, well-balanced dinner that feels indulgent but stays firmly rooted in whole, simple ingredients.

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Ingredients

4 servings

For the chicken

2 lbs boneless, skinless chicken thighs
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp lemon zest
2 tsp dried oregano
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper

For the cauliflower rice

1 large head cauliflower, cut into florets
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the tahini-lemon sauce

¼ cup tahini
3 tbsp fresh lemon juice
2 tbsp water
1 tbsp olive oil
¼ tsp salt

For serving

1 english cucumber, diced
2 medium tomatoes, diced
¼ red onion, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until combined. Place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over, and turn to coat evenly. Seal and refrigerate for at least 1 hour and up to 8 hours.
2
When ready to cook, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 one-second pulses per batch. Do not over-process — the pieces should resemble coarse grains, not a purée.

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