Crispy Paleo Chicken Shawarma Bowls with Lemon Tahini Sauce

Ingredients

For the Spiced Crispy Chicken Shawarma:

• 2 lbs boneless, skinless pasture-raised chicken thighs, sliced into 1-inch strips
• 3 tbsp extra virgin olive oil or avocado oil
• 3 tbsp fresh organic lemon juice
• 6 cloves garlic, finely minced
• 1.5 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked Spanish paprika
• 1.5 tsp ground turmeric (anti-inflammatory punch)
• 0.5 tsp ground cinnamon and 0.25 tsp ground cardamom
• 1.5 tsp coarse Celtic sea salt and 0.5 tsp black pepper

For the Creamy Lemon Garlic Tahini Sauce:

• 0.5 cup 100% pure roasted sesame tahini
• 0.33 cup warm water (to emulsify)
• 3 tbsp fresh organic lemon juice
• 2 cloves garlic, grated or finely minced
• 0.5 tsp coarse sea salt

For the Bowl Bases & Mediterranean Fixings:

• 4 cups steamed cauliflower rice tossed with 0.5 cup chopped fresh parsley, 0.25 cup mint, olive oil, and lemon juice (Tabbouleh style)
• 2 Persian cucumbers, diced
• 1 cup cherry tomatoes, halved
• 0.5 cup pitted Kalamata olives, sliced
• 0.33 cup quick-pickled red onions
• Fresh mint leaves & lemon wedges

Step-by-Step Instructions

1. Marinate Chicken (Flavor Infusion): In a large mixing bowl, whisk olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, sea salt, and black pepper. Add sliced chicken thigh strips, tossing until every piece is coated in the golden spice paste. Let marinate for 15 minutes at room temperature (or refrigerate for up to 12 hours).
2. Preheat & Prep Pan: Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with unbleached parchment paper.
3. Roast to Crispy Caramelization (Chef Technique): Spread the marinated chicken strips in a single, even layer on the baking sheet without overlapping. Roast at 425°F for 16 to 18 minutes. For extra street-cart char, turn the oven broiler on HIGH for the final 2 to 3 minutes until the edges are crispy, browned, and sizzling.
4. Whisk Creamy Lemon Tahini Sauce: In a small bowl, whisk together tahini, warm water, fresh lemon juice, grated garlic, and sea salt. (The mixture will initially seize, but keep whisking for 30 seconds until it transforms into a silky, pale, pourable crema).
5. Prep Herb Cauliflower Tabbouleh: In a medium bowl, toss warm riced cauliflower with chopped fresh flat-leaf parsley, mint, 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of sea salt.
6. Assemble the Shawarma Bowls: Divide the herb cauliflower tabbouleh among 4 wide shallow bowls. Top each bowl with a generous portion of crispy spiced shawarma chicken, diced cucumbers, halved cherry tomatoes, Kalamata olives, and pickled red onions.
7. Drizzle & Serve: Drizzle the creamy lemon garlic tahini sauce generously over the chicken and vegetables. Garnish with fresh mint and serve with lemon wedges!

Nutritional Breakdown (Per Bowl)

Chef's Paleo Nutritional Science

Pure roasted sesame tahini is rich in sesamin and sesamolin lignans, which enhance hepatic fatty acid oxidation and provide bioavailable calcium and copper. Ground turmeric contains curcumin, while freshly cracked black pepper supplies piperine to boost curcumin bioavailability by over 2,000%.

Frequently Asked Questions