Chicken Shawarma Bowls
Servings: 6
Ingredients
For the Chicken:
- 2 lbs chicken breast
- 1/3 cup olive oil or avocado oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp smoked paprika
- 1/2 tsp cardamom
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp cayenne pepper*
For the dressing:
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1/2 cup tahini
- 3 tbsp coconut aminos
- 1 tbsp olive oil or avocado oil
- 2 large cloves garlic, minced
- 1 tsp cumin
- 1/2 cup water
For the bowls:
- 1 large head of cauliflower*
- 4 cups chopped romaine lettuce
- 1 cup chopped cherry tomatoes
- 1 cup chopped cucumber
- 1/3 cup diced red onion
- 1/4 cup chopped mint
- salt and pepper to taste
Instructions
- Begin by making your marinade: whisk together oil, lemon juice, spices, and garlic in a medium size bowl. Pour marinade into a large container with the chicken, and mix until chicken is well coated. Marinade for at least 1 hour, up to 24 hours.
- When ready to grill, place chicken on prepared grill and cook for 4-5 minutes. Flip the chicken over, basting with any extra marinade, cooking until chicken is no longer pink (about another 5 minutes). Remove and cover with foil until ready to eat.
- Make the tahini dressing: In a food processor or blender, blend your dressing ingredients: lemon juice, vinegar, tahini, coconut aminos, oil, garlic, cumin, and water. If dressing is too thick, add in additional water.
- Prepare your bowls: Chop the cauliflower into florets and place inside a blender or food processor. Pulse until cauliflower forms a rice-like texture, careful not to over pulse. In a separate bowl, mix together tomatoes, cucumber, onion, and mint. Top with a pinch of salt and pepper.
- Layer the bowls by adding in romaine lettuce, cauliflower rice, and then chicken. Now top with the tomato mixture, and finally drizzle with tahini dressing.
Notes
*You can also use pre made cauliflower rice, about 3-4 cups.