Dairy-Free Chicken Shawarma
Savor the bold, aromatic flavors of the Middle East with this *Dairy-Free Chicken Shawarma* recipe, a wholesome and allergy-friendly twist on the classic favorite. Featuring succulent, perfectly marinated boneless chicken thighs infused with a vibrant blend of spices like cumin, coriander, turmeric, and paprika, this dish is effortlessly prepared on the grill or in the oven. Paired with a refreshing cucumber-tomato salad, creamy tahini sauce, and tender, warm pita bread, each bite is a harmony of smoky, savory, and zesty flavors. Ready in just 40 minutes (excluding marination time), this recipe is quick to prepare, gluten-free adaptable, and makes for a satisfying meal that’s perfect for weeknight dinners or a crowd-pleasing gathering. Enjoy this healthy, dairy-free shawarma that delivers takeout-style excellence in the comfort of your home!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 4 large Garlic cloves
- 3 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cucumber
- 1 medium Tomato
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 4 pieces Pita bread
- 0.5 cup Tahini sauce
Instructions
1. In a large bowl, combine minced garlic, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper, ground turmeric, salt, and black pepper.
2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, up to overnight for best flavor.
3. Preheat your grill or oven to 425°F (220°C). If using an oven, line a baking sheet with aluminum foil or parchment paper.
4. Place marinated chicken thighs on the grill or prepared baking sheet. Cook for 20-25 minutes, turning once halfway through, until the chicken is cooked through and has a nice char.
5. While the chicken is cooking, prepare the salad by dicing the cucumber, tomato, and red onion. Chop the parsley finely and combine all in a bowl. Set aside.
6. Warm the pita bread slightly in a dry pan or oven.
7. Once the chicken is done, let it rest for 5 minutes before slicing thinly.
8. To assemble, lay a piece of warm pita bread on a plate, add a generous amount of sliced chicken, a spoonful of the cucumber-tomato salad, and drizzle with tahini sauce.
9. Serve immediately and enjoy a delicious, dairy-free chicken shawarma!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3922 mg | 171% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 17.3 g | ||
| Protein | 226.8 g | 454% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 800 mg | 62% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3612 mg | 77% | |
*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.
