Gluten-Free Chicken Shawarma
Savor the bold, aromatic flavors of the Middle East with this Gluten-Free Chicken Shawarma recipe, a perfect choice for anyone seeking a healthy, allergy-friendly twist on a classic dish. Tender, succulent chicken thighs are marinated in a creamy, gluten-free yogurt base infused with warm, earthy spices like cumin, coriander, and turmeric, plus a hint of cinnamon and cayenne for an extra kick. Oven-roasted to perfection, the chicken is sliced and served in gluten-free pita breads or wraps, garnished with crisp cucumber, juicy tomatoes, red onion, and fresh parsley for a vibrant and refreshing contrast. Ready in under an hour and customizable with your favorite gluten-free sides or sauces, this shawarma recipe is ideal for weeknight dinners or casual get-togethers. Discover how easy it is to recreate this restaurant-quality dish right in your own kitchen!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 1 cup Plain yogurt (gluten-free)
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 Gluten-free pita breads or wraps
- 1 Cucumber, sliced
- 2 Tomatoes, sliced
- 1 Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
Instructions
Begin by preparing the chicken. In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, and all the spices: cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
Once marinated, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the marinated chicken thighs on the prepared baking sheet, spreading them out evenly.
Bake the chicken in the preheated oven for about 25-30 minutes or until fully cooked and slightly browned on the edges. Ensure the internal temperature reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for a few minutes. Once rested, slice the chicken thighs into thin strips.
While the chicken rests, warm the gluten-free pita breads or wraps according to package instructions.
To assemble the shawarma, place a generous amount of sliced chicken on each pita. Top with sliced cucumber, tomatoes, red onion, and a sprinkle of fresh parsley.
Serve immediately and enjoy your gluten-free chicken shawarma with your favorite gluten-free sides or sauces.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 165.0 g | 60% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 28.5 g | ||
| Protein | 269.2 g | 538% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 817 mg | 63% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4320 mg | 92% | |
*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.
