Paleo Grilled Lemon-Oregano Chicken Shawarma Plates
Shawarma cravings are real, and this plate delivers every bit of that bold, spiced satisfaction without the pita or grain-based sides that would take it off the table. Boneless chicken thighs soak up a marinade built from lemon juice, lemon zest, oregano, cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne — it's a deeply layered spice blend that smells incredible the moment it hits a hot grill. The char you get from grilling at medium-high heat is what makes this feel like proper street food rather than a sad desk lunch. Cauliflower rice stands in for the traditional grain base, cooked in olive oil until the moisture cooks off and the texture is just right — fluffy and light, not mushy. A quick tahini-lemon sauce whisked together with olive oil and fresh lemon juice ties everything together with a nutty, bright drizzle that's completely grain- and dairy-free. Fresh cucumber, tomato, red onion, and parsley on top add crunch and color that make each plate look as good as it tastes. This one serves four and is the kind of meal that genuinely impresses people who don't even follow any particular way of eating.
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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
- 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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