High Fructose Corn Syrup Free Whole30 Garlic-Rosemary Chicken Shawarma Bowls
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 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
- 2 tbsp fresh lemon juice
For the tahini sauce
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 3–4 tbsp water
- ¼ tsp salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 1 english cucumber, diced
- 2 medium tomatoes, diced
- ¼ red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the olive oil, minced garlic, rosemary, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, black pepper, and lemon juice for the chicken until combined. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 1 hour.
- 2
While the chicken marinates, make the tahini sauce: whisk together the tahini, lemon juice, garlic, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the sauce is smooth and pourable — it should fall off the whisk in a thin, steady ribbon. Set aside.
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