Paleo Shawarma Platter

Transform weeknight dinners with this vibrant and wholesome Paleo Shawarma Platter, packed with bold Middle Eastern spices and fresh, nutrient-dense ingredients. Tender, marinated chicken thighs are infused with the rich flavors of cumin, paprika, turmeric, and a hint of cinnamon, then roasted alongside a colorful medley of bell peppers, zucchini, and red onion until perfectly caramelized. Paired with a crisp cucumber and tomato salad dressed in lemon and olive oil, and served with juicy lemon wedges for a zesty finishing touch, this recipe offers a satisfying, paleo-friendly twist on the classic shawarma. With minimal prep time and a one-pan cooking method, it’s the perfect healthy meal to please both the body and the palate.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 1.5 teaspoons sea salt
• 1 teaspoon black pepper
• 1 red onion, sliced
• 2 bell peppers, sliced
• 2 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 0.5 cup parsley, chopped
• 1 lemon, cut into wedges

Directions

Step 1

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, sea salt, and black pepper to create the marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

Arrange the marinated chicken thighs on a baking tray.

Step 5

In a separate bowl, toss the sliced red onion, bell peppers, and zucchini with 1 tablespoon of olive oil and a pinch of salt and pepper.

Step 6

Spread the vegetables around the chicken thighs on the baking tray.

Step 7

Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Step 8

While the chicken is roasting, prepare the side salad by combining cherry tomatoes, cucumber, and parsley in a bowl. Add a tablespoon of olive oil and a squeeze of lemon juice, then toss to coat.

Step 9

Once the chicken and vegetables are cooked, remove them from the oven and let them rest for a few minutes.

Step 10

Serve the chicken and roasted vegetables on a platter, accompanied by the fresh salad and lemon wedges on the side.

Nutrition Facts

Serving size	(1653.2g)

Amount per serving	% Daily Value*
Calories	2211.8

Total Fat 136.4g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 5.3g
Cholesterol 639.6mg	0%
Sodium 4163.3mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 19.7g	0%
Total Sugars 22.9g
Protein 191.2g	0%

Vitamin D 47.6IU	0%
Calcium 579.2mg	0%
Iron 23.8mg	0%
Potassium 4742.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 34.4%

Carbs: 10.4%