Dairy-Free Homemade Chicken Shawarma
Indulge in the bold and aromatic flavors of this Dairy-Free Homemade Chicken Shawarma, a healthier twist on the classic Middle Eastern street food! This recipe features tender, marinated chicken thighs infused with a symphony of spices like cumin, paprika, coriander, and cinnamon, delivering an irresistible depth of flavor. The chicken is grilled to smoky perfection and paired with crisp lettuce, fresh cucumber, and juicy tomatoes, all nestled in warm pita bread. A drizzle of creamy dairy-free tahini sauce ties everything together, making this dish not only delicious but also suitable for those avoiding dairy. Quick to prepare and perfect for meal prep, this shawarma is a wholesome, crowd-pleasing option for busy weeknights or casual gatherings.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Pita bread
- 1 Sliced cucumber
- 1 Diced tomato
- 4 Lettuce leaves
- to taste Tahini sauce (dairy-free)
Instructions
Begin by preparing the marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper, salt, and black pepper. Mix everything well to form a paste.
Add the chicken thighs to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for more intense flavor.
Preheat your grill or stovetop grill pan to medium-high heat.
Grill the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from heat and let the chicken rest for a few minutes before slicing it thinly.
While the chicken rests, warm the pita bread either on the grill or in a preheated oven.
Assemble the shawarma: Lay a lettuce leaf on each pita bread, top with sliced chicken, cucumber, and tomato. Drizzle with tahini sauce according to your taste.
Roll up the pita and serve the chicken shawarma warm.
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.6 g | 142% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 158.9 g | 58% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 14.2 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 285 mg | 22% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2862 mg | 61% | |
*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.
