Mold Detox Friendly Paleo Grilled Lemon-Oregano Chicken Shawarma Plates
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
Ingredient noteDried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
- 1 tsp salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepperIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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