Paleo Turkish Lunch: Grilled Chicken Shawarma Bowls with Roasted Vegetables and Zesty Tahini Sauce

Allergens

None, unless using feta cheese and olives as garnish (dairy and olive allergies)

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 small red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced into rounds
• 1 small eggplant, sliced into rounds
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and black pepper, to taste
• 1/3 cup tahini paste
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 6 cups mixed greens
• Optional: olives and feta cheese for garnish (omit for Paleo)

Instructions

1. a. In a large mixing bowl, combine chicken breasts, garlic, paprika, cumin, coriander, salt, and black pepper. Mix well to coat the chicken evenly. Cover and refrigerate for 30 minutes to marinate. b. Preheat oven to 425°F (220°C). Toss the red onion, bell peppers, zucchini, eggplant, and cherry tomatoes in olive oil, salt, and black pepper. Spread the vegetables evenly onto two baking sheets and roast for 20 25 minutes or until tender and slightly charred. c. In a small bowl, whisk together tahini paste, lemon juice, and olive oil to create the zesty tahini sauce. Set aside. d. Grill or pan fry the marinated chicken breasts until cooked through and golden brown on the outside. Let them rest for 5 minutes before slicing. e. Assemble the bowls: Place a generous portion of mixed greens in each bowl, followed by roasted vegetables, grilled chicken, and a dollop of zesty tahini sauce. Garnish with olives and feta cheese if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures. Ensure the chicken is tender, the vegetables are slightly charred but still firm, and the tahini sauce is creamy and zesty.

Notes

For a vegan option, replace the chicken with marinated and grilled portobello mushrooms or cauliflower florets.