Whole 30 Whole30 Olive-Tomato Chicken Shawarma Bowls
Shawarma night just got a serious upgrade, and you don't need a vertical rotisserie or a single grain of rice to pull it off. Chicken thighs get coated in a bold spice blend — cumin, smoked paprika, turmeric, cinnamon, coriander — then seared hard on the stovetop and finished in a hot oven until the edges are caramelized and the inside is perfectly juicy. The base is cauliflower rice cooked until tender and just a little golden, which soaks up all those spiced pan drippings beautifully. Piled on top is a bright olive-tomato salad with Kalamata olives, cucumber, cherry tomatoes, and fresh parsley tossed in red wine vinegar — it cuts right through the richness of the chicken. The finishing touch is a lemon-tahini sauce whisked smooth and drizzled over everything, and yes, tahini is fully compliant here since it's just ground sesame seeds. This is the kind of bowl that looks impressive enough for guests but comes together on a weeknight without much fuss. Each serving is naturally free of grains, legumes, dairy, and added sugar — the flavors do all the heavy lifting.
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
- 2 lbs boneless, skinless chicken thighs (about 8 thighs)
- 3 tbsp olive oil
- 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!