Paleo Chicken Shawarma with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs, boneless, skinless
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 3 cloves Garlic, minced
• 2 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Turmeric
• 1/4 tsp Cardamom
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 large head Cauliflower, riced
• 1/4 cup Parsley, chopped
• 2 tbsp Tahini
• 1 tbsp Lemon juice

Instructions

1. 1In a large bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 cloves of minced garlic, 2 teaspoons of cumin, 1 teaspoon of paprika, 1/2 teaspoon of turmeric, 1/4 teaspoon of cardamom, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the 1.5 lbs of boneless, skinless chicken thighs to the bowl and toss to coat them evenly with the marinade. Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. 2Preheat your grill to medium-high heat. For gas grills, this is typically around 400-450°F (200-230°C). If using a charcoal grill, you want the coals to be mostly covered in gray ash.
3. 3Place the marinated chicken thighs on the preheated grill. Grill for 6 to 8 minutes per side. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) on a meat thermometer, and the juices run clear.
4. 4While the chicken is grilling, prepare the 1 large head of riced cauliflower. You can steam it in a pot with a little water for 5-7 minutes until tender, or sauté it in a skillet over medium heat with a tablespoon of water for the same amount of time, stirring occasionally until tender.
5. 5Once the riced cauliflower is tender, stir in the 1/4 cup of chopped parsley.
6. 6To make the tahini sauce, combine the 2 tablespoons of tahini with the 1 tablespoon of lemon juice in a small bowl. Stir until smooth and well combined.
7. 7Remove the grilled chicken from the grill and let it rest for 5 minutes. Slice the grilled chicken into thin strips, shawarma style. Serve the sliced chicken over the prepared cauliflower rice. Drizzle the tahini sauce over the chicken and cauliflower rice.

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