Whole30 Shawarma Platter
Elevate your mealtime with this vibrant and healthy Whole30 Shawarma Platter, a flavor-packed feast that’s perfect for those following a Whole30 diet or simply seeking a wholesome dinner option. Tender, char-grilled chicken thighs are marinated in a fragrant blend of warm spices like cumin, coriander, turmeric, and cinnamon, creating a mouthwatering shawarma-style base. Paired with roasted cauliflower and caramelized red onions, this dish is complemented by a refreshing herb salad featuring juicy cherry tomatoes, crisp cucumber, parsley, and mint for a burst of freshness. The platter is as stunning to serve as it is satisfying to eat, all while being grain-free, dairy-free, and packed with colorful veggies. Ready in under an hour, this crowd-pleasing dish is designed to be enjoyed family-style but can also be plated individually for effortless portions. Perfect for weeknights or casual entertaining, the Whole30 Shawarma Platter is a healthy, Mediterranean-inspired recipe that brings bold, comforting flavors to your table.
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Recipe Information
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
Instructions
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.
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.
Preheat the oven to 425°F (220°C).
Meanwhile, on a baking sheet, spread the cauliflower florets and sliced red onion.
Drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, stirring halfway through, until they are golden and tender.
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.
Heat a grill pan or skillet over medium-high heat.
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.
Allow the chicken to rest a few minutes before slicing.
Arrange the roasted cauliflower and onions, herb salad, and sliced chicken on a serving platter.
Serve the Whole30 Shawarma Platter family-style or divide into individual servings.
Nutrition Facts
Calories |
2988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 35.6 g | ||
| Protein | 263.1 g | 526% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 939 mg | 72% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 7073 mg | 150% | |
*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.
