Gluten-Free Homemade Chicken Shawarma
Indulge in the vibrant flavors of the Middle East with this Gluten-Free Homemade Chicken Shawarma recipe! Perfectly spiced boneless chicken thighs are marinated in a fragrant blend of cumin, coriander, turmeric, smoked paprika, and cinnamon, then baked or grilled to juicy perfection. Served on warm gluten-free pita bread or wraps and topped with crisp lettuce, fresh cucumbers, ripe tomatoes, and a creamy drizzle of tahini sauce, this dish is a delicious, healthy alternative to takeout. With a quick 15-minute prep time and the ability to customize toppings, this easy, family-friendly recipe brings authentic shawarma flavor to your table—entirely gluten-free!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.25 cup Olive oil
- 0.25 cup Lemon juice
- 4 large Garlic cloves, minced
- 1 tablespoon Ground cumin
- 1 tablespoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 0.5 cup Whole milk plain yogurt (check gluten-free)
- 4 pieces Gluten-free pita bread or wraps
- 2 cups Chopped lettuce
- 1 cup Sliced cucumbers
- 1 cup Sliced tomatoes
- 0.5 cup Tahini sauce
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, and salt to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours for optimal flavor.
Preheat your oven to 400°F (200°C). If using a grill, preheat to medium-high heat.
Line a baking sheet with parchment paper or a baking mat. Place the marinated chicken thighs on the sheet, leaving space between each piece.
Bake the chicken for 25-30 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). Alternatively, grill the chicken for about 6-8 minutes per side.
Remove the chicken from the oven or grill and let it rest for 5 minutes before slicing it into thin strips.
Warm the gluten-free pita bread or wraps in a dry skillet over medium heat, about 1 minute per side, or until pliable.
Assemble the shawarma by placing slices of chicken in each pita, followed by a generous handful of chopped lettuce, sliced cucumbers, and tomatoes.
Drizzle with tahini sauce before wrapping the pita or rolling the wrap.
Serve immediately and enjoy your Gluten-Free Homemade Chicken Shawarma!
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 866 mg | 288% | |
| Sodium | 4324 mg | 188% | |
| Total Carbohydrate | 175.9 g | 64% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 22.8 g | ||
| Protein | 215.1 g | 430% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 809 mg | 62% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3606 mg | 77% | |
*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.
