Low Carb Lebanese Chicken Shawarma
Dive into the vibrant flavors of the Middle East with this Low Carb Lebanese Chicken Shawarma recipe! Featuring tender, marinated chicken thighs grilled to perfection, this dish is infused with bold notes of cumin, coriander, turmeric, and a hint of cayenne for a delightful kick. Served atop a refreshing salad of mixed greens, cherry tomatoes, cucumber, and parsley, and drizzled with a creamy tahini-lemon dressing, this shawarma is both wholesome and keto-friendly. Perfect for meal prep or a quick weeknight dinner, it balances rich spices and tangy freshness while skipping carb-heavy bread or wraps. Healthy, flavorful, and easy to make, this is a guilt-free way to enjoy authentic Lebanese cuisine at home! Keywords: low-carb chicken shawarma, Lebanese shawarma recipe, keto-friendly shawarma, healthy Middle Eastern recipes.
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Recipe Information
Ingredients
- 1 kg Boneless skinless chicken thighs
- 120 ml Plain Greek yogurt
- 60 ml Olive oil
- 60 ml Lemon juice
- 4 large Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 300 g Mixed salad greens
- 200 g Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 bunch Fresh parsley
- 60 ml Tahini
- 60 ml Water
- 0.5 teaspoon Salt
- 30 ml Lemon juice
Instructions
1. In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, cayenne pepper, 1.5 teaspoons salt, and ground black pepper. Mix well to create the marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for the best flavor.
3. Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and grill for 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing.
4. While the chicken is grilling, prepare the salad by chopping the cherry tomatoes, slicing the cucumber thinly, dicing the red onion, and roughly chopping the parsley.
5. In a large salad bowl, combine the mixed greens, chopped cherry tomatoes, sliced cucumber, diced red onion, and parsley.
6. For the dressing, whisk together tahini, water, 0.5 teaspoon salt, and 30 ml lemon juice until smooth. Adjust the water quantity to achieve desired consistency.
7. Toss the salad with the tahini dressing until evenly coated.
8. Serve the grilled chicken slices over the dressed salad. Enjoy your low carb Lebanese Chicken Shawarma!
Nutrition Facts
Calories |
2464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 861 mg | 287% | |
| Sodium | 5868 mg | 255% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 25.0 g | ||
| Protein | 192.0 g | 384% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5274 mg | 406% | |
| Iron | 21449.7 mg | 119165% | |
| Potassium | 5005 mg | 106% | |
*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.
