Paleo Homemade Shoarma
Savor the bold and aromatic flavors of Paleo Homemade Shoarma, a healthier twist on the popular Middle Eastern street food. This recipe features tender chicken thighs marinated in a vibrant blend of spices, including cumin, coriander, paprika, and turmeric, perfectly balanced with garlic, lemon juice, and a hint of cinnamon. The juicy, golden-brown chicken strips pair beautifully with a refreshing salad of crisp cucumber, sweet tomatoes, and red onion, finished with fresh parsley for an herby touch. Ready in just 40 minutes, this gluten-free, dairy-free, and paleo-friendly dish is perfect for an easy dinner or meal prep. Serve with lettuce wraps or paleo flatbreads for a wholesome, flavor-packed experience that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 red onion, thinly sliced
- 1 cucumber, diced
- 2 tomato, diced
- 0.25 cup fresh parsley, chopped
Instructions
1. Begin by cutting the chicken thighs into thin strips, about 1 inch wide.
2. In a large mixing bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, ground black pepper, salt, and lemon juice. Stir to form a marinade.
3. Add the chicken strips to the marinade, ensuring all pieces are well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes to an hour for best flavor.
4. While the chicken is marinating, prepare the salad by combining the sliced red onion, diced cucumber, diced tomatoes, and chopped parsley in a bowl. Toss with a bit of salt and a drizzle of olive oil if desired.
5. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken strips to the pan, cooking them in batches if necessary to avoid overcrowding.
6. Cook the chicken for about 5-7 minutes per side, or until fully cooked and golden brown.
7. Serve the shoarma hot, topped with the refreshing tomato and cucumber salad. Optionally, serve with paleo-friendly flatbreads or lettuce wraps.
Nutrition Facts
Calories |
1581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.9 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3000 mg | 64% | |
*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.
