Paleo Shawarma Platter
Elevate your dinner game with this flavorful Paleo Shawarma Platter, a wholesome twist on the traditional Middle Eastern favorite that's both healthy and satisfying. Marinated chicken thighs infused with aromatic spices like cumin, paprika, turmeric, and cinnamon are roasted to perfection alongside a medley of colorful, caramelized vegetables. This easy-to-make dish is paired with a refreshing cucumber, tomato, and parsley salad dressed with a zesty lemon olive oil mixture, creating a delicious balance of bold and fresh flavors. Ready in under an hour, this gluten-free, dairy-free recipe is perfect for paleo enthusiasts or anyone craving a nutritious, vibrant meal. Serve it on a platter with lemon wedges for an impressive, shareable feast that's as good for weeknights as it is for entertaining!
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Recipe Information
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
Instructions
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.
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.
Preheat the oven to 400°F (200°C).
Arrange the marinated chicken thighs on a baking tray.
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.
Spread the vegetables around the chicken thighs on the baking tray.
Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
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.
Once the chicken and vegetables are cooked, remove them from the oven and let them rest for a few minutes.
Serve the chicken and roasted vegetables on a platter, accompanied by the fresh salad and lemon wedges on the side.
Nutrition Facts
Calories |
2212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 22.9 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 579 mg | 45% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4743 mg | 101% | |
*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.
