Paleo Chicken Shawarma Sandwich
Savor the bold and aromatic flavors of the Middle East with this Paleo Chicken Shawarma Sandwich—a healthy twist on a classic favorite! Perfectly marinated chicken thighs are infused with a medley of warming spices like cumin, paprika, turmeric, and cinnamon, then oven-baked to juicy perfection. Served on crisp romaine lettuce leaves instead of traditional pita, this low-carb, gluten-free sandwich is piled high with fresh slices of tomato, cucumber, red onion, and a drizzle of creamy tahini sauce for a vibrant, refreshing bite. Ready in under an hour (not including marinating time), this paleo-friendly shawarma is ideal for meal prep, quick lunches, or satisfying weeknight dinners. Bursting with flavor and nutrients, it's a must-try for anyone seeking healthy, wholesome meals without sacrificing taste.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 leaves romaine lettuce leaves
- 1 medium tomato, sliced
- 1 small cucumber, sliced
- 0.5 medium red onion, thinly sliced
- 2 tablespoons tahini
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped
Instructions
In a large bowl, combine olive oil, lemon juice, ground cumin, ground paprika, ground coriander, ground turmeric, ground cinnamon, garlic powder, salt, and black pepper.
Add chicken thighs to the bowl and coat them evenly with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Preheat the oven to 400°F (200°C). Place marinated chicken thighs on a baking sheet lined with parchment paper.
Bake the chicken in the preheated oven for 20-25 minutes, or until fully cooked and browned on the edges. Remove from the oven and let rest for 5 minutes.
While the chicken is resting, prepare the tahini sauce by mixing tahini with water in a small bowl until smooth. Optionally, add a dash of salt or lemon juice to taste.
Slice the cooked chicken into thin strips.
Assemble the Paleo Chicken Shawarma Sandwich by laying a romaine lettuce leaf on a plate, adding slices of tomato, cucumber, and red onion.
Top with a generous portion of sliced chicken and drizzle with tahini sauce. Sprinkle with fresh parsley.
Repeat the process with the remaining ingredients for the other servings. Serve immediately and enjoy!
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 10.9 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2580 mg | 198% | |
| Iron | 10728.8 mg | 59604% | |
| Potassium | 2834 mg | 60% | |
*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.
