Whole30 Shawarma Platter

Elevate your dinner game with this vibrant and flavor-packed Whole30 Shawarma Platter! Perfectly marinated chicken thighs, infused with a fragrant blend of cumin, coriander, turmeric, and paprika, are grilled to juicy perfection and paired with golden roasted cauliflower and caramelized red onion. A refreshing herb salad of cherry tomatoes, cucumber, parsley, and mint adds a crisp and zesty contrast, bringing the dish to life. Ready in just over an hour, this nutritious and gluten-free meal is perfect for Whole30 enthusiasts, offering bold Middle Eastern-inspired flavors without compromising on wholesome ingredients. Serve it family-style for a stunning centerpiece or portion it out for meal prep—either way, this shawarma platter promises to be a crowd-pleaser!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 5 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 0.5 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium head cauliflower, cut into florets
• 1 large red onion, sliced
• 2 cups cherry tomatoes, halved
• 0.5 cup fresh parsley, chopped
• 0.25 cup fresh mint, chopped
• 1 large cucumber, diced
• 2 tablespoons red wine vinegar
• 0.5 teaspoon sea salt for salad
• 0.25 teaspoon black pepper for salad

Directions

Step 1

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

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.

Step 3

Preheat the oven to 425°F (220°C).

Step 4

Meanwhile, on a baking sheet, spread the cauliflower florets and sliced red onion.

Step 5

Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.

Step 6

Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden and tender.

Step 7

While the vegetables and chicken marinate, prepare the herb salad by combining cherry tomatoes, chopped parsley, chopped mint, diced cucumber, red wine vinegar, salt, and black pepper in a bowl. Toss gently and set aside.

Step 8

Heat a grill pan or skillet over medium-high heat.

Step 9

Remove the chicken thighs from the marinade, shaking off excess. Cook the chicken in batches if necessary, until cooked through and charred in spots, about 6-8 minutes per side.

Step 10

Allow the chicken to rest a few minutes before slicing.

Step 11

Arrange the roasted cauliflower and onions, herb salad, and sliced chicken on a serving platter.

Step 12

Serve the Whole30 Shawarma Platter family-style or divide into individual servings.

Nutrition Facts

Serving size	(2519.6g)

Amount per serving	% Daily Value*
Calories	2988.3

Total Fat 176.5g	0%
Saturated Fat 39.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 1134.0mg	0%
Sodium 4519.4mg	0%
Total Carbohydrate 96.2g	0%
Dietary Fiber 33.3g	0%
Total Sugars 35.6g
Protein 263.1g	0%

Vitamin D 63.5IU	0%
Calcium 939.0mg	0%
Iron 31.1mg	0%
Potassium 7073.4mg	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: 52.5%

Protein: 34.8%

Carbs: 12.7%