Healthy Chicken Shawarma Plate
Cook time
Total time
Serves: 6
  • Chicken Shawarma:
  • 2 lbs boneless skinless chicken thighs, fat trimmed
  • ½ tablespoon paprika
  • ½ tablespoon dried parsley
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon cinnamon
  • ¼ teaspoon tumeric
  • 1 teaspoon coconut palm sugar (or any other kind of granulated sugar)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • juice from 1 lemon
  • 1 tablespoon lemon zest
  • 3 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 'Tabouleh' Salad:
  • 1½ cups diced cucumber
  • 2 vine tomatoes, diced
  • ½ cup curly parsley, chopped finely
  • ½ cup flat parsley, chopped finely
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons finely diced red onion
  • juice from 1 lemon
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon minced garlic
  • Tahini Sauce:
  • 1½ tablespoons tahini paste
  • juice from 1 lemon
  • 1 tablespoon chopped flat parsley
  • ¼ teaspoon salt
  • 1 teaspooon minced garlic
  • 1 teaspoon honey
  • 2 tablespoons water
  • Quick Pickled Onions:
  • Recipe Here
  • Other Plate Ingredients/Garnishes:
  • 3 cups cooked brown or white jasmine rice (follow package instructions)
  • ½ cup chopped parsley
  • ½ cup fresh deli sprouts
  • 1 lemon, cut into 6 wedges
  1. Preheat the oven to 425 degrees.
  2. In a large bowl add the shawarma herbs and spices (paprika, parsley, cumin, coriander, cinnamon, turmeric, coconut palm sugar, salt, and pepper) and mix to combine.
  3. Add in the lemon juice, zest, olive oil, and crushed garlic then mix again to combine with the dry spice mix.
  4. Add the chicken thighs to the bowl and toss with the spice mixture to coat the chicken thighs.
  5. Line a baking pan with parchment paper and arrange the chicken thighs over the pan.
  6. Add the chicken to the oven to roast for 30 minutes, then broil for an additional 3 minutes or until crispy on the edges.
  7. While the chicken is roasting prepare the tabouleh salad, tahini sauce, and pickled onions.
  8. Prepare the pickled onions following the linked recipe (place in the fridge and once the chicken is finished and the full shawarma plate is assembled, the onions will be ready!)
  9. For the tabouleh salad, add all of the ingredients in a large bowl, toss to combine and set in the fridge to chill.
  10. For the tahini sauce, add the sauce ingredients to a small food processor or blender and blend until completely smooth, then transfer to a bowl and set in the fridge to chill.
  11. Once the chicken is finished roasting (and broiling) remove from the oven and let cool slightly before slicing into smaller pieces.
  12. To assemble the chicken shawarma plate: add ½ cup cooked rice to the plate, top with ⅙ of the shawarma chicken and tabouleh salad, drizzle with 1 tablespoon of the tahini sauce, garnish with the pickled onions, sprouts, fresh sprouts, and a squeeze of fresh lemon.
  13. Enjoy!
Recipe by Nutrition in the Kitch at