Gluten-Free Shawarma Platter
Elevate your mealtime with this vibrant and savory Gluten-Free Shawarma Platter, perfect for a wholesome dinner or entertaining guests. Featuring succulent, marinated chicken thighs infused with warm Middle Eastern spices like cumin, coriander, and cinnamon, this dish is complemented by fluffy quinoa, crispy roasted Yukon gold potatoes, and an array of fresh vegetables including juicy cherry tomatoes, crisp cucumbers, and tangy red onions. A creamy garlic tahini sauce ties the dish together, adding a rich and nutty finish. Ready in just an hour, this gluten-free feast is not only bursting with bold flavors but also packed with nutrients, making it an ideal choice for health-conscious food lovers. Whether for family meals or gatherings, this crowd-pleaser is sure to impress with its captivating presentation and irresistible taste.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Quinoa
- 2 cups Water
- 1 lb Yukon gold potatoes, cubed
- 1 teaspoon Smoked paprika
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.5 unit Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Tahini
- 0.25 cup Ice water
- 2 tablespoons Lemon juice (for tahini sauce)
- 1 unit Garlic clove, minced (for tahini sauce)
- 0.5 teaspoon Salt (for tahini sauce)
Instructions
In a large bowl, combine the chicken thighs with olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
Preheat the oven to 400°F (200°C).
Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and 2 cups of water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water has been absorbed. Fluff with a fork and set aside.
Toss the cubed potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until crispy and golden.
Heat a large skillet or grill pan over medium-high heat. Add a little olive oil if necessary. Cook the marinated chicken thighs for 5-6 minutes per side or until fully cooked through and nicely charred. Let rest for a few minutes before slicing into strips.
While the chicken is resting, make the garlic tahini sauce by whisking together tahini, ice water, lemon juice, minced garlic, and salt in a bowl. Adjust the consistency by adding more water if necessary until it's creamy.
To assemble the platter, arrange the quinoa on a large serving dish. Top with cooked chicken strips, roasted potatoes, cherry tomatoes, cucumber slices, and red onion.
Drizzle the garlic tahini sauce over the top and garnish with fresh parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 16.7 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 9735 mg | 749% | |
| Iron | 42879.4 mg | 238219% | |
| Potassium | 5362 mg | 114% | |
*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.
