Dairy-Free Lebanese Chicken Shawarma
Experience the bold and irresistible flavors of the Middle East with this Dairy-Free Lebanese Chicken Shawarma recipe that's perfect for a wholesome, allergy-friendly meal. Tender chicken thighs are marinated in a vibrant blend of olive oil, fresh lemon juice, garlic, and aromatic spices like cumin, coriander, and turmeric, then roasted to perfection for a succulent, smoky finish. Layered with caramelized onions, juicy tomatoes, crisp cucumber, and fresh parsley, all tucked into warm pita bread, this shawarma is both satisfying and bursting with authentic Lebanese flavors. With no dairy in sight, it's a fantastic option for those seeking a flavorful yet diet-conscious meal. Ready in under an hour (with the option to marinate overnight for deeper taste), this recipe is a crowd-pleaser you'll keep coming back to. Perfect for weeknight dinners, casual gatherings, or meal prepping!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 60 ml Olive oil
- 30 ml Fresh lemon juice
- 3 Garlic cloves, minced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground allspice
- 1 tsp Ground paprika
- 1 tsp Ground turmeric
- 0.5 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 Large onion, thinly sliced
- 4 Pita bread
- 2 Tomatoes, sliced
- 1 Cucumber, sliced
- 30 g Parsley, chopped
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, allspice, paprika, turmeric, cayenne pepper, salt, and black pepper to make the marinade.
Slice the chicken thighs into thin strips and add them to the marinade, ensuring each piece is well coated.
Cover the bowl with plastic wrap and let marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.
Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil.
Spread the marinated chicken slices onto the baking sheet in a single layer, making sure they are evenly spaced.
Add the sliced onion to the chicken on the baking sheet.
Roast the chicken and onions in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and slightly crispy at the edges.
While the chicken is cooking, warm the pita bread in a dry skillet over medium heat or briefly in the oven.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
To assemble, place a portion of the chicken and onions onto each pita bread, and top with sliced tomatoes, cucumber, and a sprinkle of chopped parsley.
Wrap the pita around the filling and serve immediately.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3311 mg | 144% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 22.3 g | ||
| Protein | 160.7 g | 321% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 310 mg | 24% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3125 mg | 66% | |
*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.
