Mediterranean Diet Friendly Whole30 Olive-Tomato Chicken Shawarma Bowls

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Whole30 Olive-Tomato Chicken Shawarma Bowls

This shawarma bowl leans on warm, earthy spices—cumin, smoked paprika, coriander, turmeric, and cinnamon—to give the chicken thighs that deep, savory char you want, all seared in olive oil and finished with a bright hit of lemon. Underneath, cauliflower rice takes the place of grains, cooked down until tender and ready to soak up every bit of sauce. The olive-tomato salad is the real star here: juicy cherry tomatoes, briny Kalamata olives, crisp cucumber, and fresh parsley tossed with red wine vinegar and olive oil, delivering exactly the kind of produce-forward, olive-oil-heavy flavor this style of eating is built around. A silky tahini sauce, thinned with lemon juice and water, gets drizzled over the top for richness without heaviness. Sliced chicken, colorful vegetables, and healthy fats come together in one bowl, making this a genuinely satisfying pick for anyone building Mediterranean-style meals into their week.

About Fig

Fig 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

2 lbs boneless, skinless chicken thighs (about 8 thighs)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
1 ½ tsp ground cumin
1 ½ tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
¼ tsp cayenne pepper
1 tsp kosher salt
2 tbsp fresh lemon juice (from about 1 lemon)

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
1 tbsp olive oil
½ tsp kosher salt

For the olive-tomato salad

1 ½ cups cherry tomatoes, halved
½ cup pitted kalamata olives, roughly chopped
½ english cucumber, diced
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp red wine vinegar
1 tbsp olive oil
¼ tsp kosher salt

For the tahini sauce

¼ cup tahini
3 tbsp fresh lemon juice (from about 1 lemon)
2–3 tbsp water
¼ tsp kosher salt

For serving

lemon wedges, for serving (optional)
fresh parsley, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together 3 tbsp olive oil, lemon juice, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, and 1 tsp kosher salt until combined. Add the chicken thighs and turn to coat thoroughly. Let marinate at room temperature for 30 minutes (or refrigerate up to 8 hours).
2
While the chicken marinates, make the cauliflower rice: pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, or grate on the large holes of a box grater. You should have about 4 cups.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!