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. Holy shit. Anyway, so I made it whole30 compliant af. Also spent an entire morning studying Leb 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 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 turn it into actual vomit. 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.
Pro tip: I used real lemon myself but while researching this, I read that using fake lemon will ruin it. Something about enzymes not being active in bottled lemon juice.
While that’s 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 marinade. Check out her website, she’s the real dill.
Marinate 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. I also made a simple side salad because garden.
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. Bone app the teeth.