Paleo Chicken Shawarma
Indulge in the bold, aromatic flavors of Paleo Chicken Shawarma, a wholesome and gluten-free twist on the classic Middle Eastern favorite. Tender, juicy chicken thighs are marinated in a vibrant blend of spices, including cumin, coriander, paprika, and turmeric, paired with fresh lemon juice and garlic for an irresistible depth of flavor. Baked to perfection and served on crisp lettuce leaves instead of traditional pita, this low-carb recipe is packed with fresh vegetables like cucumbers, cherry tomatoes, and red onion, making it as nutritious as it is delicious. Ready in under an hour and perfect for meal prep or weeknight dinners, this paleo-friendly shawarma is sure to satisfy your cravings while keeping your dietary goals on track.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 red onion, thinly sliced
- 1 cucumber, sliced
- 10 cherry tomatoes, halved
- 8 large lettuce leaves
Instructions
In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator (up to overnight for best results).
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper and arrange the marinated chicken thighs in a single layer.
Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and slightly charred, checking for an internal temperature of 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes before slicing it thinly.
Assemble the Paleo Chicken Shawarma by placing some sliced chicken, a few slices of red onion, cucumber, cherry tomatoes, and a sprinkle of fresh parsley onto each lettuce leaf.
Roll up the lettuce leaves around the filling to form wraps and serve immediately.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3048 mg | 133% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 29.3 g | ||
| Protein | 190.0 g | 380% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 331 mg | 25% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 4578 mg | 97% | |
*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.
