Dairy-Free Homemade Shoarma
Looking for a flavorful and healthy twist on a Middle Eastern favorite? This Dairy-Free Homemade Shoarma recipe offers all the enticing spices of traditional shoarma without any dairy, making it perfect for those with dietary restrictions. Made with tender chicken breast marinated in a fragrant blend of cumin, coriander, paprika, and other warm spices, each bite is bursting with bold and vibrant flavors. Finished with zesty lemon juice, caramelized red onion, and fresh parsley, this dish is a surefire crowd-pleaser. Whether served in warm pita bread or on a crisp salad, this easy-to-make, protein-packed recipe is ideal for both weeknight dinners and special occasions. Plus, with just 20 minutes of prep, you can enjoy authentic, homemade shoarma in no time! Keywords: dairy-free, shoarma recipe, homemade shoarma, Middle Eastern cuisine, healthy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Olive oil
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Garlic powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 medium Red onion
- 2 tablespoons Fresh parsley
Instructions
Slice the chicken breast into thin strips and place them in a large mixing bowl.
In a small bowl, mix the olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground allspice, ground cinnamon, garlic powder, salt, and black pepper to form a marinade.
Pour the marinade over the sliced chicken and use your hands or a spatula to thoroughly coat the chicken in the spice mixture.
Add lemon juice to the chicken and mix again to ensure even coating.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results, to allow the flavors to develop.
When ready to cook, heat a large skillet or frying pan over medium-high heat.
While the pan is heating, peel and slice the red onion into thin wedges.
Add the marinated chicken strips to the hot pan, spreading them out so they cook evenly.
Cook the chicken for about 15-20 minutes, stirring occasionally, until fully cooked and slightly charred on the edges.
In the last 5 minutes of cooking, add the sliced red onion to the pan and cook until it softens and becomes translucent.
Remove the pan from heat and stir in the chopped fresh parsley for an added burst of flavor.
Serve the dairy-free shoarma with warm pita bread, or enjoy it atop a salad for a lighter option.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 7.2 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2057 mg | 44% | |
*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.
