Gluten-Free Chicken Shawarma Sandwich
Indulge in the bold flavors of the Middle East with this Gluten-Free Chicken Shawarma Sandwich recipe, a perfect meal for those seeking a flavorful yet gluten-free option. Juicy, marinated chicken thighs are infused with a fragrant blend of spices—like cumin, coriander, turmeric, and cinnamon—before being roasted to perfection for a smoky, charred finish. Nestled in warm gluten-free flatbreads, the chicken is complemented by fresh, crisp toppings like cucumber, tomato, and red onion, and a drizzle of creamy tahini sauce adds a nutty richness. Garnished with aromatic parsley and mint, this quick and easy 55-minute recipe makes an ideal weeknight dinner or a portable lunch. Bursting with wholesome ingredients and authentic shawarma flavor, this dish brings the beloved Mediterranean street food into your own home—completely gluten-free!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Olive oil
- 30 ml Lemon juice
- 3 units Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Gluten-free flatbreads
- 1 unit Cucumber, sliced
- 1 unit Tomato, sliced
- 0.5 unit Red onion, thinly sliced
- 100 ml Tahini sauce
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh mint leaves
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.
Preheat your oven to 400°F (200°C).
Place the marinated chicken thighs on a baking sheet lined with aluminum foil or parchment paper.
Roast the chicken in the preheated oven for 20-25 minutes, or until fully cooked and slightly charred around the edges. The internal temperature should reach 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before slicing thinly.
Warm the gluten-free flatbreads according to package instructions.
To assemble the sandwiches, place a generous amount of sliced chicken on each warm flatbread, then top with cucumber slices, tomato slices, and thinly sliced red onion.
Drizzle with tahini sauce and sprinkle toppings with chopped parsley and fresh mint leaves.
Fold the flatbreads to encase the fillings and serve immediately.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 14.9 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 580 mg | 45% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2893 mg | 62% | |
*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.
