Chicken Shawarma Platter

Name: Chicken Shawarma Platter
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch strips); 0.25 cup olive oil (extra virgin); 3 tablespoon lemon juice (fresh); 2 clove garlic (minced); 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground turmeric; 0.5 teaspoon cayenne pepper; 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 6 cup riced cauliflower; 1 cucumber (medium, diced); 2 Roma tomatoes (diced); 0.25 cup fresh parsley (chopped); 0.25 cup tahini; 2 tablespoon water (cold)

Tender chicken marinated in aromatic Middle Eastern spices, roasted until juicy, and served alongside fluffy cauliflower rice, a vibrant tomato-cucumber salad, and a creamy tahini dressing for a complete low-carb meal.

Prep: 30 min
Cook: 35 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Middle Eastern
Difficulty: Medium
Cost: $3.78/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Low-Carb
High-Protein
Low-Sugar

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch strips)
0.25 cup olive oil (extra virgin)
3 tablespoon lemon juice (fresh)
2 clove garlic (minced)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
0.5 teaspoon cayenne pepper
1 teaspoon salt
0.5 teaspoon black pepper (ground)
6 cup riced cauliflower
1 cucumber (medium, diced)
2 Roma tomatoes (diced)
0.25 cup fresh parsley (chopped)
0.25 cup tahini
2 tablespoon water (cold)

Instructions

In a large bowl, combine the chicken strips with 2 tablespoons of the olive oil, 1 tablespoon of lemon juice, 1 clove of the minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a large baking sheet. Roast for 20-25 minutes, flipping halfway through, until cooked through and slightly browned at the edges.
While the chicken roasts, prepare the cauliflower rice. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with a pinch of salt and pepper.
For the tomato-cucumber salad, combine the diced cucumber, diced Roma tomatoes, and chopped fresh parsley in a medium bowl.
Prepare the tahini dressing: In a small bowl, whisk together the tahini, remaining 2 tablespoons of lemon juice, remaining 1 clove of minced garlic, remaining 1 tablespoon of olive oil, 2 tablespoons of cold water, and a pinch of salt until smooth and creamy. If too thick, add a little more water, 1 teaspoon at a time.
To serve, divide the cooked cauliflower rice among 6 plates. Top with the roasted chicken shawarma. Serve with the tomato-cucumber salad on the side and drizzle generously with tahini dressing.

Notes

Marinating the chicken for at least 20 minutes makes a big difference in flavor. If you don't have fresh riced cauliflower, frozen works well; cook it directly from frozen.

Nutrition (per serving)

Calories: 420
Protein: 38.5 g
Carbohydrates: 12 g
Fat: 25.5 g
Fiber: 4.5 g
Sodium: 550 mg
Saturated Fat: 5 g
Sugar: 3 g
Cholesterol: 120 mg