Keto Arabic Chicken Shawarma
Savor the bold, aromatic flavors of the Middle East with this Keto Arabic Chicken Shawarma recipe—a culinary delight that's as healthy as it is flavorful! Succulent, marinated chicken thighs are infused with a medley of spices like cumin, turmeric, cinnamon, and paprika, then oven-roasted to tender perfection. Served on crisp romaine lettuce leaves and topped with a refreshing yogurt-cucumber sauce, this low-carb twist on a classic dish is both keto-friendly and irresistibly delicious. Perfect for meal preppers or quick weeknight dinners, this shawarma recipe is a must-try for anyone craving authentic Middle Eastern cuisine with a healthy twist.
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 units garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams plain Greek yogurt
- 1 small cucumber, chopped
- 2 tablespoons fresh parsley, chopped
- 4 large romaine lettuce leaves
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, turmeric, cinnamon, paprika, red pepper flakes, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 12 hours for best results.
Preheat your oven to 400°F (200°C).
Once marinated, arrange the chicken thighs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes or until the chicken is cooked through and slightly browned.
While the chicken is baking, prepare the sauce by combining Greek yogurt, chopped cucumber, and fresh parsley in a bowl.
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing into strips.
To serve, place the romaine lettuce leaves on plates. Fill each leaf with sliced chicken and top with a spoonful of yogurt-cucumber sauce.
Optionally, garnish with additional parsley or a sprinkle of paprika.
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.5 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2122 mg | 45% | |
*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.
