Keto Chicken Shawarma
Indulge in the bold and aromatic flavors of this Keto Chicken Shawarma, a low-carb twist on a Middle Eastern classic. Tender, marinated chicken thighs are infused with a vibrant blend of spices like cumin, paprika, turmeric, and coriander, giving each bite a rich and smoky flavor. Grilled to juicy perfection, the chicken is served atop crisp lettuce leaves, making it a satisfying and keto-friendly alternative to traditional pita. Customize your wraps with optional toppings like creamy Greek yogurt, fresh cucumber slices, and sweet tomatoes for a refreshing contrast. Ready in under an hour, this easy and healthy recipe is perfect for meal prep or weeknight dinners while keeping you on track with your keto goals.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces large lettuce leaves (such as romaine or butter lettuce)
- 0.5 cup plain Greek yogurt (optional for serving)
- 1 medium sliced cucumber (optional for serving)
- 2 medium sliced tomatoes (optional for serving)
Instructions
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Whisk together until well blended to make a marinade.
Add the chicken thighs to the marinade and toss to coat each piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Preheat your grill, or heat a grill pan or large skillet over medium-high heat.
Once hot, remove chicken from the marinade, shaking off excess, and place on the grill or pan.
Cook for about 6-7 minutes on each side, until the chicken is well browned and cooked through (internal temperature should reach 165°F).
Remove the chicken from the grill and let it rest for a few minutes.
Slice the chicken into thin strips.
To serve, place a few slices of chicken on each lettuce leaf.
Optionally top with a dollop of Greek yogurt, and slices of cucumber and tomato.
Roll the lettuce leaves around the filling to form a wrap. Serve immediately.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 13.7 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 400 mg | 31% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2686 mg | 57% | |
*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.
