Paleo Arabic Chicken Shawarma
Indulge in the rich, aromatic flavors of the Middle East with this Paleo Arabic Chicken Shawarma recipe, a wholesome twist on a beloved classic. Succulent chicken thighs are infused with a vibrant blend of warm spices—cumin, paprika, turmeric, cinnamon, and allspice—balanced perfectly with fresh lemon juice and a hint of cayenne for a gentle kick. Grilled to smoky perfection and paired with caramelized red onions and a sprinkle of fresh parsley, this dish is not only irresistibly flavorful but also gluten-free, dairy-free, and paleo-friendly. Serve it alongside cauliflower rice or in crisp lettuce wraps for a healthy, satisfying meal that’s easy to prepare yet feels gourmet. Perfectly marinated, quick to grill, and bursting with authentic shawarma taste, this recipe is a must-try for any lover of bold, savory cuisine!
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 4 pieces garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
Instructions
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground allspice, ground black pepper, cayenne pepper, and sea salt. Stir the mixture until well combined.
Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.
Preheat your grill to a medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off, and discard the marinade.
Place the chicken on the preheated grill and cook for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should register 165°F (75°C).
Remove the chicken from the grill and cover with foil. Allow the chicken to rest for about 5 minutes before slicing it into thin strips.
While the chicken is resting, heat a skillet over medium heat and add the sliced red onion. Sauté until the onion is soft and slightly caramelized, about 5 minutes.
To serve, place a portion of the sliced chicken on a plate and top with the sautéed onions and fresh parsley.
Optional: Serve with cauliflower rice or lettuce wraps to keep it Paleo-friendly.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.4 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2234 mg | 48% | |
*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.
