Whole 30 Whole30 Caper-Dill Chicken Shawarma Bowls
Shawarma cravings are real, and this bowl delivers every bit of that warm, spiced satisfaction without the pita or any of the off-plan ingredients that usually come with it. Chicken thighs get coated in a bold blend of cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne, then seared hard on the stovetop and finished in a hot oven — that two-step method builds a genuinely caramelized crust that makes the whole dish. The base is cauliflower rice cooked until lightly golden at the edges, which gives you something hearty and filling without any grains in sight. What really sets this recipe apart is the caper-dill tahini sauce: briny chopped capers, fresh dill, garlic, and lemon whisked into a smooth, pourable drizzle that tastes like it belongs on a restaurant menu. Cherry tomatoes, cucumber, and thin-sliced red onion round out each bowl with crunch and brightness. It serves four, so it's just as practical for a weeknight dinner as it is for meal-prepping lunches that you'll actually look forward to eating.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!