I probably eat chicken shawarma 5-6 times a year and suddenly the world is ending because I can’t eat it for 30 whole days. But then, I got the idea to make it whole30 compliant. Also, I spent an entire morning studying Lebanese cooking to make sure I actually respected the process. Not entirely my recipe but I’ll reference the appropriate websites!
First of all, the toum was the best part. It’s a special garlic dip for the chicken. I will refer to it as “garlic fluff” from now on because that’s essentially what it is. If you make your own mayo, you already have a leg up on everyone else because you understand how oil can sometimes separate from a mixture and curdle it. This is a little more finicky than mayo so I used this video to make sure I didn’t waste anything. I read a lot of comments from people advising not to use olive oil because of the taste but I used a light tasting olive oil to make it paleo and it worked very well. I used fresh lemon because while researching this, I read that using bottled lemon juice will ruin it. Something about enzymes not being active in bottled lemon juice.
Paleo Chicken Shawarma
- Food Processor
- 1 cup garlic
- 4 cups light tasting olive oil
- 1/2 cup real lemon juice
- 1 teaspoon salt
- Juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic peeled and halved
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon red pepper flakes
- 1 pound skinless boneless chicken thighs
- 1 large red onion peeled and quartered
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1 head of cauliflower
- 1 cup freshly chopped flat leaf parsley
- 1 tsp sea salt
- 2 tbsp olive oil
- 2 tomatoes
- 1 cup chopped cucumber
- 1 tsp olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- 2 tbsp freshly chopped parsley
- While the toum cooling in the refrigerator with a paper towel, I got ready to marinate the chicken.
- Using dairy to marinate it is undoubtedly the best option for tenderness but we had to kibosh that.
- I modified this recipe for the marinade. Check out her website, she's the real dill.
- Marinate chicken for 1 hour up to 24 hours.
- I roasted them all on a sheet pan at 400F for 30 minutes and then on broil for 5 minutes.
- Finely chop the cauliflower in a food processor. Combine all ingredient in a large frying pan and sautee on medium/high for 10 minutes.
Bring it all in now. Lay the cauliflower rice down, place the chicken on top and scoop 2 tbsp of the toum next to it. Fill in the blank with salad and some homemade sugar-free pickles on the side. Enjoy!