Low Carb Homemade Chicken Shawarma
Savor the irresistible flavors of Middle Eastern cuisine with this Low Carb Homemade Chicken Shawarma recipe, a healthier take on the classic street food favorite. Tender and juicy chicken thighs are marinated in a vibrant blend of warm spices, tangy Greek yogurt, garlic, and lemon juice, then roasted to perfection for a charred, smoky finish. Served over a crisp bed of fresh lettuce alongside cucumbers, tomatoes, and red onions, this dish is paired with a drizzle of creamy tahini sauce or your favorite low-carb dressing for a satisfying meal that’s as delicious as it is guilt-free. Perfect for meal prep or a quick dinner, this keto-friendly chicken shawarma is packed with protein and bold flavors while staying true to your low-carb lifestyle.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 0.5 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups spring mix or romaine lettuce (for serving)
- 0.5 cup sliced cucumber (for serving)
- 0.5 cup sliced tomatoes (for serving)
- 0.25 cup sliced red onion (for serving)
- 0.25 cup tahini sauce or low-carb dressing (optional)
Instructions
In a large bowl, combine olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne pepper, salt, and black pepper. Stir until well blended to create the marinade.
Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
Arrange the marinated chicken thighs in a single layer on the wire rack.
Bake the chicken in the preheated oven for 25-30 minutes, turning halfway through, until the chicken is fully cooked through and has a nice charred appearance.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Serve the cooked chicken shawarma over a bed of lettuce, topped with sliced cucumber, tomatoes, red onions, and a drizzle of tahini sauce or your favorite low-carb dressing.
Enjoy your flavorful low-carb chicken shawarma!
Nutrition Facts
Calories |
2401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 14.4 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3167 mg | 67% | |
*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.
