Gluten-Free Shawarma Platter

Elevate your dinner game with this vibrant and healthy Gluten-Free Shawarma Platter! This recipe combines tender, perfectly spiced chicken thighs, roasted Yukon gold potatoes, fluffy quinoa, and a medley of fresh vegetables, creating a wholesome and satisfying meal. Tying it all together is a creamy garlic tahini sauce that's as rich in flavor as it is in simplicity. From the warm, smoky undertones of paprika and cinnamon to the bright, citrusy kick of lemon, each bite offers a symphony of Middle Eastern-inspired flavors. Perfect for meal prep or a crowd-pleasing family dinner, this platter is naturally gluten-free and customizable to suit any taste. Serve it as a colorful centerpiece and enjoy a feast that's as nutritious as it is delicious!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 4 units Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water
• 1 lb Yukon gold potatoes, cubed
• 1 teaspoon Smoked paprika
• 1 cup Cherry tomatoes, halved
• 1 medium Cucumber, sliced
• 0.5 unit Red onion, thinly sliced
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Tahini
• 0.25 cup Ice water
• 2 tablespoons Lemon juice (for tahini sauce)
• 1 unit Garlic clove, minced (for tahini sauce)
• 0.5 teaspoon Salt (for tahini sauce)

Directions

Step 1

In a large bowl, combine the chicken thighs with olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well to ensure the chicken is thoroughly coated. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or overnight for more flavor.

Step 2

Preheat the oven to 400°F (200°C).

Step 3

Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and 2 cups of water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water has been absorbed. Fluff with a fork and set aside.

Step 4

Toss the cubed potatoes with 1 tablespoon of olive oil, smoked paprika, salt, and pepper. Spread evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until crispy and golden.

Step 5

Heat a large skillet or grill pan over medium-high heat. Add a little olive oil if necessary. Cook the marinated chicken thighs for 5-6 minutes per side or until fully cooked through and nicely charred. Let rest for a few minutes before slicing into strips.

Step 6

While the chicken is resting, make the garlic tahini sauce by whisking together tahini, ice water, lemon juice, minced garlic, and salt in a bowl. Adjust the consistency by adding more water if necessary until it's creamy.

Step 7

To assemble the platter, arrange the quinoa on a large serving dish. Top with cooked chicken strips, roasted potatoes, cherry tomatoes, cucumber slices, and red onion.

Step 8

Drizzle the garlic tahini sauce over the top and garnish with fresh parsley. Serve immediately and enjoy!

Nutrition Facts

Serving size	2455 grams (2455.0g)

Amount per serving	% Daily Value*
Calories	3236

Total Fat 179.90g	231%
Saturated Fat 32.40g	162%
Polyunsaturated Fat 4.00g
Cholesterol 567mg	189%
Sodium 5284mg	230%
Total Carbohydrate 228.60g	83%
Dietary Fiber 29.90g	107%
Total Sugars 16.70g
Protein 185.20g	370%

Vitamin D 32IU	159%
Calcium 9735mg	749%
Iron 42879mg	238219%
Potassium 5362mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 22.6%

Carbs: 27.9%