Keto Lebanese Chicken Shawarma
Experience the irresistible flavors of the Middle East with this Keto Lebanese Chicken Shawarma recipe, a low-carb twist on the classic dish that’s perfect for a healthy lifestyle. Succulent chicken thighs are marinated in a vibrant blend of olive oil, garlic, lemon juice, and aromatic spices like cumin, turmeric, and cinnamon, then oven-baked to perfection for a subtly charred finish. Served atop crisp romaine lettuce leaves with fresh cucumber, cherry tomatoes, and a dollop of optional Greek yogurt, this dish is as refreshing as it is flavorful. Garnished with parsley, this keto-friendly shawarma is a fragrant, wholesome meal ready in under an hour. Perfectly balanced and utterly satisfying, it’s a must-try for fans of Mediterranean cuisine and keto recipes alike.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Olive oil
- 4 pieces Garlic cloves, minced
- 30 ml Lemon juice
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 25 grams Chopped fresh parsley
- 6 pieces Romaine lettuce leaves
- 1 medium Cucumber, thinly sliced
- 10 pieces Cherry tomatoes, halved
- 120 grams Plain Greek yogurt (optional for serving)
Instructions
In a large bowl, combine olive oil, minced garlic, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper.
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, up to overnight for best results.
Preheat the oven to 200°C (400°F). Line a baking sheet with foil or parchment paper.
Arrange the marinated chicken thighs 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 it into thin strips.
To serve, lay out romaine lettuce leaves on a platter or individual plates.
Place slices of cucumber and halved cherry tomatoes onto the lettuce leaves.
Top with the sliced chicken shawarma. Optionally, add a spoonful of plain Greek yogurt on top for an extra creamy finish.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 12.6 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 423 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2685 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.
