Red Meat Allergy Friendly Whole30 Caper-Dill Chicken Shawarma Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp olive oil, divided
- 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 kosher salt
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For the caper-dill sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained and roughly chopped
- 2 tbsp fresh dill, finely chopped
- 1 clove garlic, finely grated
- 3–4 tbsp cold water
- ¼ tsp kosher salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- ½ tsp kosher salt
For serving
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- ¼ red onion, very thinly sliced
- fresh dill sprigs, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together 2 tablespoons of the olive oil, the lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and black pepper until combined. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours.
- 2
While the chicken marinates, make the caper-dill sauce. In a small bowl, whisk together the tahini, lemon juice, capers, dill, garlic, and salt. Add cold water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable — it should fall off a spoon in a steady ribbon. Set aside.
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