Gluten-Free Lebanese Chicken Shawarma
Experience the bold, irresistible flavors of the Middle East with this Gluten-Free Lebanese Chicken Shawarma recipe! Perfectly seasoned with a fragrant blend of cumin, coriander, turmeric, and allspice, tender chicken thighs are marinated in a creamy, gluten-free Greek yogurt base to ensure maximum flavor infusion. Baked to golden perfection, the chicken is sliced into juicy strips and layered onto warm gluten-free wraps or pita bread, alongside crisp lettuce, ripe tomatoes, and zesty red onions. A drizzle of velvety, gluten-free tahini sauce ties it all together for a restaurant-worthy finish. Quick to prepare yet abound with vibrant spices, this gluten-free twist on a Lebanese classic is ideal for family dinners or meal prepping. Whether you’re embracing a gluten-free lifestyle or simply love bold Mediterranean flavors, this shawarma recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Plain Greek yogurt (gluten-free)
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 4 cloves Minced garlic
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 0.5 tsp Ground paprika
- 0.5 tsp Ground allspice
- 0.25 tsp Cayenne pepper
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Gluten-free wraps or gluten-free pita bread
- 1 cup Chopped lettuce
- 1 Sliced tomatoes
- 0.5 Sliced red onion
- 0.5 cup Tahini sauce (gluten-free)
Instructions
In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, ground allspice, cayenne pepper, salt, and black pepper. Mix well to create the marinade.
Add the chicken thighs to the marinade and mix until they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the marinated chicken from the refrigerator and place it on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly charred at the edges.
Remove the chicken from the oven and let it rest for 5 minutes. Then, slice the chicken into thin strips.
Warm the gluten-free wraps or gluten-free pita bread in a pan or microwave.
Assemble the shawarma: place chicken strips onto each wrap or pita, add chopped lettuce, sliced tomatoes, and red onions.
Drizzle with gluten-free tahini sauce before folding the wrap or pita.
Serve the shawarma warm with additional tahini sauce on the side if desired.
Nutrition Facts
Calories |
2525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 10.1 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 451 mg | 35% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2294 mg | 49% | |
*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.
