Ingredients
For the Chicken Shawarma Marinade
- 2 lemons (juiced, about 2 tbsp)
- ¼ cup avocado or olive oil
- 3 cloves garlic (minced)
- 2 tsp cracked black pepper
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp sea or kosher salt
- ½ tsp turmeric
- ½ tsp red pepper flakes
- 2 lb boneless skinless chicken thighs (visible fat trimmed)
For the Tahini Dressing
- ½ cup tahini
- ¼ – ½ cup cold water
- ¼ cup extra virgin olive oil
- 1 lemon (juiced, about 1 tbsp)
- ½ tsp sea or kosher salt
- ½ tsp cracked black pepper
For Assembly
- 4 cups cauliflower tabbouleh (prepared according to linked recipe)
- 4 oz kalamata olives
- ¼ cup Whole30-compliant pickled red onions (no sugar)
Instructions
- Marinate the chicken: In a large bowl, whisk together lemon juice, avocado oil, garlic, salt, black pepper, cumin, paprika, turmeric, and red pepper flakes. Add the chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for at least a few hours, up to overnight for maximum flavor.
- Bake the chicken: Preheat the oven to 425°F (220°C). Remove chicken from the marinade and arrange on a rimmed baking sheet, spacing thighs about 2 inches apart. Pour any excess marinade over the chicken. Bake for 30 minutes or until cooked through (internal temperature 165°F). Let cool slightly, then slice against the grain into ½-inch pieces.
- Prepare the cauliflower tabbouleh: Follow the instructions in the referenced recipe to make 4 cups of cauliflower tabbouleh as the grain-free base for the bowls.
- Make the tahini dressing: In a blender, combine tahini, olive oil, lemon juice, salt, and pepper with ¼ cup cold water to start. Blend until smooth and emulsified. Add more water as needed to reach your desired consistency. Adjust seasoning with additional salt, pepper, or lemon juice to taste.
- Assemble the bowls: Divide 1 cup of cauliflower tabbouleh into each meal prep container. Top with ¼ of the sliced chicken shawarma. Add 1 oz kalamata olives and 1 tablespoon pickled red onions per serving. Pack 2 tablespoons of tahini dressing on the side to keep fresh until serving.
Notes
- Marinating the chicken overnight enhances flavor but a minimum of a few hours works as well.
- Use boneless, skinless chicken thighs for the best texture and juiciness.
- Cauliflower tabbouleh is a low-carb, Whole30-friendly substitute for traditional tabbouleh made with bulgur wheat.
- Pickled red onions should be sugar-free to maintain Whole30 compliance; you can make your own or purchase a compliant brand.
- The tahini dressing can be adjusted for thickness by adding more or less water.
- These bowls can be refrigerated for up to 4 days for convenient meal prep.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Meal Prep
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Whole30
