Keto Chicken Shawarma Bowls with Lemon-Tahini Drizzle

Why You’ll Love This Recipe

• All the bold shawarma flavors you crave, made weeknight-easy in the oven.
• Totally keto-friendly: cauliflower “rice,” creamy tahini, and satisfying protein.
• Fresh, colorful, and customizable bowls that feel restaurant special.
• Great for meal prep—components hold well and assemble in minutes.

Grocery List

• Produce: Garlic, lemons, parsley, cucumber, cherry tomatoes, red onion, cauliflower (or pre-riced), optional mint, lemon wedges
• Dairy: Feta cheese
• Pantry: Boneless skinless chicken thighs, tahini, olive oil, butter or ghee, kosher salt, black pepper, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, Kalamata olives

Full Ingredients

Shawarma Chicken

• 2 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly ground black pepper
• 1 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper (optional, for heat)

Garlicky Cauliflower “Rice”

• 5 cups (500 g) riced cauliflower (from 1 medium head or 20 oz pre-riced)
• 1 1/2 tbsp olive oil
• 1 tbsp butter or ghee
• 3 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• 1/2 tsp kosher salt, or to taste
• 1/4 tsp black pepper

Cucumber-Tomato Salad

• 1 medium cucumber, diced
• 3/4 cup cherry tomatoes, halved
• 1/4 small red onion, very thinly sliced
• 2 tbsp chopped fresh parsley (or 1 tbsp parsley + 1 tbsp mint)
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Pinch kosher salt and black pepper

Lemon-Tahini Drizzle

• 1/3 cup tahini (well stirred)
• 3 tbsp fresh lemon juice
• 1 small garlic clove, grated to a paste
• 3–4 tbsp warm water (as needed for consistency)
• 1/2 tsp kosher salt
• 1/4 tsp ground cumin
• Pinch black pepper

Toppings

• 1/2 cup pitted Kalamata olives
• 4 oz feta cheese, crumbled
• Lemon wedges and extra chopped parsley, for serving

Step-by-Step Instructions

Step 1: Make the shawarma marinade and marinate the thighs

In a large bowl, whisk together the olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, kosher salt, and cayenne (if using). Add the chicken thighs and toss to coat thoroughly, making sure every surface is covered with spices. Cover and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.

Step 2: Preheat the oven and prep the pan

Preheat the oven to 425°F. Line a rimmed sheet pan with foil for easy cleanup and set a wire rack over it if you have one (this promotes air circulation and browning). Arrange the marinated thighs in a single layer, letting excess marinade drip off so they roast, not steam.

Step 3: Roast and rest the chicken

Roast for 20–25 minutes, until the edges are caramelized and the thickest part reaches 165°F on an instant-read thermometer. For extra char, switch to broil for 2–3 minutes. Transfer the chicken to a cutting board and rest 5 minutes, then slice across the grain into strips.

Step 4: Whisk the lemon-tahini drizzle

In a small bowl, whisk tahini, lemon juice, and garlic. The mixture will thicken; whisk in warm water a tablespoon at a time until it turns smooth and drizzly. Season with salt, cumin, and a pinch of black pepper. Taste and adjust lemon or salt as desired.

Step 5: Toss the cucumber-tomato salad

Combine cucumber, cherry tomatoes, red onion, and parsley in a bowl. Dress with lemon juice, olive oil, and a pinch each of salt and pepper. Toss gently and set aside to let the flavors mingle.

Step 6: Cook the garlicky cauliflower “rice”

Heat olive oil and butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Stir in the riced cauliflower, salt, and pepper. Sauté, stirring often, for 7–8 minutes until tender with a little bite and most moisture has evaporated. Off the heat, stir in lemon juice and parsley. Taste and adjust seasoning.

Step 7: Assemble the bowls

Divide the cauliflower rice among 4 bowls. Top with sliced shawarma chicken, a generous scoop of the cucumber-tomato salad, olives, and crumbled feta. Drizzle with lemon-tahini sauce and garnish with extra parsley and lemon wedges. Serve immediately.

Pro Tips

• For maximum flavor, marinate overnight and bring chicken to room temp for 15 minutes before roasting.
• Use a wire rack on your sheet pan to help the thighs crisp and brown evenly.
• Do not overcook the cauliflower rice—stop when it is tender but not mushy to keep it fluffy and non-watery.
• Thin tahini with warm water, not cold, for a silky, pourable sauce.
• Want smoky grill notes? Cook the thighs on a hot grill (425–450°F) for 5–6 minutes per side.

Variations

• Air Fryer Chicken: 400°F for 12–14 minutes, flipping halfway, until 165°F internal.
• Spicy Harissa: Add 1–2 tsp harissa paste or extra cayenne to the marinade.
• Dairy-Free: Skip feta and add sliced avocado or toasted pine nuts for richness.

Storage & Make-Ahead

Marinate the chicken up to 24 hours ahead. Cooked chicken and cauliflower rice keep 3–4 days in airtight containers in the refrigerator; reheat gently on the stovetop or in the microwave. Keep the salad and tahini sauce stored separately; salad is best within 2 days, sauce keeps up to 1 week. For freezing, cooked chicken freezes well up to 3 months; thaw overnight in the fridge. For best texture, freeze raw riced cauliflower (uncooked) in portions, then sauté from frozen.

Nutrition (per serving)

Approximate values with all listed toppings and sauce: 670 calories; 45 g fat; 53 g protein; 9 g net carbs. Values may vary based on exact products and amounts used.