Paleo Lebanese Chicken Shawarma
Bring the rich, aromatic flavors of the Middle East to your kitchen with this Paleo Lebanese Chicken Shawarma recipe! Perfectly marinated boneless, skinless chicken thighs are infused with a vibrant blend of spices, including cumin, coriander, turmeric, and cinnamon, then roasted to golden, crispy perfection alongside sweet, caramelized onions. Served over tender sautéed cauliflower rice and finished with a sprinkle of fresh parsley, this gluten-free, grain-free dish is a wholesome, protein-packed meal that’s bursting with bold, authentic flavors. With minimal prep time and easy oven roasting, this paleo-friendly twist on classic Lebanese cuisine is ideal for health-conscious food lovers who crave big flavors without compromising on clean eating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon garlic powder
- 0.25 teaspoon ground allspice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit large onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 cups cauliflower rice
Instructions
In a large mixing bowl, combine olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, garlic powder, allspice, salt, and pepper.
Add the chicken thighs to the marinade and thoroughly coat each piece. Cover and refrigerate for at least 1 hour or up to overnight for more intense flavor.
Preheat your oven to 425°F (220°C).
Place the marinated chicken and sliced onions on a large baking sheet in a single layer.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly crispy on the edges.
While the chicken is cooking, prepare the cauliflower rice by lightly sautéing the cauliflower in a pan over medium heat until it's tender, about 5-7 minutes.
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
Serve the sliced chicken shawarma over the cauliflower rice, garnished with fresh parsley.
Enjoy your Paleo Lebanese Chicken Shawarma warm.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 15.7 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 288 mg | 22% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2818 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.
