Keto Chicken Shawarma Sandwich
Savor the rich, aromatic flavors of the Keto Chicken Shawarma Sandwich—a low-carb twist on a Middle Eastern classic that's as nutritious as it is irresistible. Tender, juicy chicken thighs are marinated in a blend of exotic spices like cumin, coriander, turmeric, and cardamom, then roasted to perfection for a smoky depth. This hearty filling is wrapped in warm low-carb flatbread, layered with fresh cucumber, cherry tomatoes, red onion, and parsley. A creamy yogurt-tahini sauce ties it all together, adding tangy, nutty notes to each bite. Perfect for lunch, dinner, or meal prepping, this keto-friendly recipe delivers bold flavor while keeping carbs in check. Easy to prepare and ready in under an hour, this satisfying shawarma sandwich is a must-try for anyone craving healthy comfort food.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 60 ml extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 4 garlic cloves, minced
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cucumber, thinly sliced
- 100 grams cherry tomatoes, halved
- 0.5 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 low-carb flatbread
- 120 grams Greek yogurt (full-fat)
- 1 tablespoon tahini
- 1 tablespoon lemon juice (for sauce)
- 0.5 teaspoon ground cumin (for sauce)
- 0.25 teaspoon chili powder
Instructions
In a medium bowl, combine olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, cardamom, minced garlic, sea salt, and black pepper. Mix well to create a marinade.
Add the chicken thighs to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.
Preheat your oven to 400°F (200°C).
Place the marinated chicken thighs on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and slightly charred on the edges.
While the chicken is baking, prepare the sauce by mixing Greek yogurt, tahini, lemon juice, and cumin in a small bowl. Set aside.
Once cooked, remove the chicken from the oven, let it rest for a few minutes, and then slice thinly.
To assemble the sandwiches, warm the low-carb flatbreads briefly in the oven or microwave. Spread a layer of the yogurt-tahini sauce over the flatbread.
Layer sliced chicken, cucumber, cherry tomatoes, red onion, and parsley over the sauce.
Drizzle a little more sauce on top, then fold or roll the flatbread tightly to enclose the fillings.
Serve immediately and enjoy your delicious Keto Chicken Shawarma Sandwich.
Nutrition Facts
Calories |
2208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 3458 mg | 150% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 13.3 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1590 mg | 122% | |
| Iron | 5370.2 mg | 29834% | |
| Potassium | 2202 mg | 47% | |
*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.
