Red Meat Allergy 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
- 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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