Grilled Chicken Shawarma Over Cauliflower Tabbouleh
Prep time
Cook time
Total time
Serves: 4 bowls
  • 1 package of Meat District's Shawarma Chicken Thighs
  • 12 oz. Frozen Cauliflower Rice, cooked & drained
  • 1 English Cucumber, diced
  • 1 small clamshell Cherry Tomatoes, cut in half
  • 3 Green Onions, thinly sliced
  • ½ cup Italian Parsley
  • ½ cup Mint Leaves
  • ½ cup Cilantro
  • Juice of 1 Lemon
  • 2 tbsp. Olive Oil
  • ½ tsp. Red Pepper Flakes
  • Salt + Black Pepper, to taste
  • 1 cup Chickpeas, rinsed and dried
  • ½ cup Feta, crumbled
  • Lemon Wedges
  • 1 tbsp. Black Sesame Seeds
  • Hummus (optional)
  • Pita Chips (optional)
  • 1 cup Plain Whole Milk Greek Yogurt
  • 2 tbsp. Fresh Lemon Juice
  • 1 tbsp. Tahini
  • ½ tsp. Ground Cumin
  • ¼ tsp. Garlic Powder
  • 1 tsp. Cayenne Pepper
  • ¼ tsp. Black Sesame Seeds
  • Salt + Pepper, to taste
  1. Preheat grill to medium-high heat.
  2. Cut chicken into bite sized pieces and place them on a skewer for the grill. Grease the grates with vegetable oil or grill spray until glossy and coated. Grill kabobs, covered, for 10 - 15 minutes, flipping halfway through. Ensure the internal temperature has reached 165F before removing from the grill. Set aside to rest while you whip together the remaining ingredients.
  3. Cook cauliflower rice according to packaged directions. Drain and set aside until you're ready to assemble. Prep cucumber, cherry tomatoes and green onions.
  4. Place Italian parsley, mint and cilantro in the food processor. Pulse until minced. Pour cauliflower rice into a large bowl and mix together with chopped cucumber, tomatoes, green onions, minced herbs, juice of 1 lemon, olive oil, red pepper flakes, salt and black pepper.
  5. Mix all ingredients for the spicy Greek yogurt in a bowl and set aside for serving.
  6. To assemble the bowls: place tabbouleh on the bottom and evenly top with chickpeas, feta, lemon wedges and sprinkle with black sesame seeds. Add chicken skewers and serve with spicy Greek yogurt, hummus and pita chips.
Recipe by Slice of Jess at