Soy-Free Homemade Chicken Shawarma
Savor the irresistible flavors of the Middle East with this Soy-Free Homemade Chicken Shawarma recipe, a wholesome and allergen-friendly twist on a beloved classic. Featuring tender, marinated boneless chicken thighs seasoned with a warm blend of aromatic spices like cumin, paprika, turmeric, and cinnamon, this recipe promises an unforgettable dining experience. Oven-roasted to perfection alongside caramelized red onions, the chicken is then thinly sliced and tucked into soft, warm pita bread. Complete the dish with a creamy Greek yogurt sauce, fresh parsley, and crisp toppings like cucumbers and tomatoes, all tied together with a drizzle of tahini sauce. Perfect for meal prep or an easy weeknight dinner, this homemade shawarma is packed with bold flavors, vibrant colors, and a soy-free guarantee—ideal for those with dietary restrictions. Serve warm with extra vegetables for a hearty, satisfying meal!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.25 cup Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 3 cloves Garlic cloves, minced
- 1 large Red onion, thinly sliced
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Chopped fresh parsley
- 4 pieces Pita bread or flatbreads
- 1 cup Chopped fresh tomatoes
- 1 cup Sliced cucumbers
- 0.5 cup Tahini sauce
Instructions
In a medium mixing bowl, combine olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, and minced garlic. Whisk together to form a marinade.
Place the chicken thighs in a zip-top plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your oven to 425°F (220°C).
Spread the sliced red onion in a single layer on a large baking sheet.
Remove the chicken from the marinade, shaking off any excess liquid, and place the thighs on top of the onions.
Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and slightly crispy on the edges. The internal temperature should reach 165°F (74°C).
Allow the chicken to rest for about 5 minutes. Then, slice the chicken into thin strips.
In a small bowl, mix the Greek yogurt with chopped parsley to make the yogurt sauce.
Warm the pita bread or flatbreads in the oven or a skillet.
To assemble, spread a spoonful of yogurt sauce on the bread, add a layer of sliced chicken, then top with chopped tomatoes, cucumbers, and drizzle with tahini sauce.
Serve the shawarma while warm with additional yogurt sauce and a side of extra vegetables if desired.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.6 g | ||
| Protein | 229.4 g | 459% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 764 mg | 59% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3969 mg | 84% | |
*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.
