Low Carb Shawarma Rice
Savor the sensational flavors of Middle Eastern cuisine with this Low Carb Shawarma Rice recipe, a perfect blend of vibrant spices and healthy ingredients. Made with perfectly marinated chicken thighs cooked to golden perfection and served atop fragrant cauliflower rice, this dish is a deliciously guilt-free alternative to traditional shawarma rice. The bold seasoning mix of cumin, paprika, turmeric, coriander, cinnamon, and allspice delivers irresistible warmth and depth, while fresh parsley, sliced cucumbers, cherry tomatoes, and red onion provide a refreshing contrast. Ready in just 45 minutes, this low-carb and gluten-free dish is ideal for meal prep or a flavorful weeknight dinner. Pair it with creamy tzatziki sauce for an added burst of tangy zest! Perfect for those seeking keto-friendly recipes and wholesome, nourishing meals without compromising on taste.
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Recipe Information
Ingredients
- 500 grams boneless skinless chicken thighs
- 1 medium cauliflower head
- 3 tablespoons olive oil
- 4 cloves minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 0.5 cup sliced cucumbers
- 1 cup cherry tomatoes
- 0.5 medium red onion
- 0.5 cup tzatziki sauce (optional)
Instructions
Start by marinating the chicken: In a large bowl, combine olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, allspice, lemon juice, salt, and black pepper. Mix well.
Add the chicken thighs into the marinade, ensuring they are thoroughly coated. Let them marinate for at least 30 minutes, or cover and refrigerate for up to 4 hours for greater flavor.
While the chicken is marinating, prepare the cauliflower rice: Remove the leaves and core of the cauliflower and chop it into chunks. Use a food processor to pulse the cauliflower into rice-sized pieces.
Heat a large skillet over medium heat and add a tablespoon of olive oil. Add the cauliflower rice and cook, stirring frequently, for about 5-7 minutes until the rice is tender. Season with a pinch of salt and set aside.
Remove the chicken from the marinade and pat it dry with paper towels. In the same skillet, heat the remaining olive oil over medium-high heat.
Cook the chicken thighs for about 6-8 minutes per side, or until they are cooked through and develop a nice char.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
To assemble, divide the cauliflower rice among serving plates. Top with sliced chicken, and garnish with fresh parsley, cucumbers, cherry tomatoes, and slices of red onion.
Serve with tzatziki sauce on the side for added flavor, if desired.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 24.9 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3389 mg | 72% | |
*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.
