Ingredients

• 500 gms (1.11 lbs) boneless, skinless chicken thighs
• 120 mls (0.5 cup) Greek yogurt
• 2 tbsps lemon juice
• 2 tbsps olive oil
• 4 garlic, minced
• 2 tsps ground cumin
• 2 tsps ground paprika
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 0.25 tsp ground cayenne pepper
• 1 tsp salt
• 0.5 tsp black pepper
• 500 gms (1.11 lbs) cauliflower, grated
• 2 tomatoes, diced
• 1 cucumber, diced
• 0.5 red onion, finely chopped
• 1 bunch fresh parsley, chopped
• 1 bunch fresh mint, chopped
• 3 tbsps lemon juice
• 3 tbsps olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. In a large bowl, mix together the Greek yogurt, lemon juice, olive oil, garlic, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground cayenne pepper, salt, and black pepper to make the marinade.
2. Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat your grill to medium-high heat (about 200°C or 400°F).
4. Grill the chicken thighs for 5-7 minutes on each side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from the grill and let rest.
5. While the chicken is grilling, prepare the cauliflower tabbouleh. In a large bowl, combine the grated cauliflower, diced tomatoes, diced cucumber, and finely chopped red onion.
6. Add the chopped fresh parsley and mint to the cauliflower mixture. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper, then pour over the cauliflower tabbouleh and mix well.
7. Serve the grilled chicken shawarma with the cauliflower tabbouleh on the side. Enjoy!

Notes

• Marinate the chicken for at least 1 hour, or overnight for the best flavor.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 75°C (165°F).