Soy-Free Arabic Chicken Shawarma
Experience the authentic flavors of the Middle East with this Soy-Free Arabic Chicken Shawarma, a healthier twist on a classic street food favorite. Made with tender, marinated chicken thighs coated in a vibrant blend of yogurt, olive oil, and warm spices like cumin, turmeric, and cardamom, this recipe is completely free of soy yet bursting with aromatic goodness. Baked to perfection in the oven, the chicken develops a smoky, charred edge that pairs beautifully with fresh toppings like crisp cucumbers, juicy tomatoes, and fragrant parsley. Served on soft, fluffy pita bread, this shawarma makes a quick and satisfying weeknight dinner or a crowd-pleasing lunch that’s ready in under an hour. Whether enjoyed on its own or with a side of tahini or hummus, this dish captures the essence of Middle Eastern cuisine—simple, flavorful, and entirely delicious.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs
- 0.5 cup Plain yogurt
- 0.25 cup Olive oil
- 0.25 cup Lemon juice
- 4 cloves Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Red onion
- 2 large Tomatoes
- 1 large Cucumber
- 0.5 cup Fresh parsley
- 4 pieces Pita bread
Instructions
Cut the chicken thighs into thin strips and place them in a large bowl.
In a separate bowl, combine yogurt, olive oil, lemon juice, minced garlic cloves, cumin, paprika, turmeric, cinnamon, cardamom, salt, and black pepper to make the marinade.
Pour the marinade over the chicken strips, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 425°F (220°C).
Thinly slice the red onion, tomatoes, and cucumber. Chop the fresh parsley and set aside for garnish.
Line a baking sheet with aluminum foil or parchment paper. Spread the marinated chicken strips in a single layer on the baking sheet.
Bake for 20-25 minutes, or until the chicken is fully cooked and slightly charred on the edges.
While the chicken is baking, warm the pita bread in the oven for 3-5 minutes or on a dry skillet over medium heat until soft.
Remove the chicken from the oven and let it rest for 5 minutes.
Assemble the shawarma by placing warm chicken strips on the pita bread, topped with slices of onion, tomatoes, cucumber, and a sprinkle of fresh parsley.
Wrap the pita around the fillings and serve immediately, optionally with hummus or tahini sauce for dipping.
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 196.4 g | 71% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 38.7 g | ||
| Protein | 216.5 g | 433% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 613 mg | 47% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4436 mg | 94% | |
*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.
