Soy-Free Lebanese Chicken Shawarma
Experience the vibrant flavors of the Middle East with this Soy-Free Lebanese Chicken Shawarma recipe, a healthier twist on the classic street food favorite! Succulent chicken thighs are marinated in a fragrant blend of warm spices like cumin, coriander, turmeric, and cinnamon, infused with zesty lemon juice and creamy Greek yogurt to create tender, juicy perfection. Grilled to achieve a smoky char, the chicken is sliced and wrapped in soft, pillowy pita bread alongside fresh vegetables like tomatoes, cucumbers, and red onions, and finished with a sprinkle of fragrant parsley. This soy-free, homemade version is perfect for a quick weeknight dinner or a crowd-pleasing meal that’s full of authentic Lebanese flavor. Ready in just under an hour (plus marinade time), this recipe delivers an irresistible balance of taste and texture with every bite!
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground allspice
- 4 cloves Garlic, minced
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Greek yogurt
- 2 medium Tomatoes, thinly sliced
- 1 medium Cucumbers, thinly sliced
- 0.5 large Red onion, thinly sliced
- 4 pieces Pita bread
- 0.5 cup Fresh parsley, chopped
Instructions
In a large mixing bowl, combine olive oil, lemon juice, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground allspice, minced garlic, salt, and black pepper.
Add the yogurt to the spice mixture and stir until well combined, creating a marinade.
Place the chicken thighs in a shallow dish and pour the marinade over the chicken. Ensure each piece is thoroughly coated.
Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
Preheat your grill or skillet over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off.
Grill the chicken thighs for about 5-6 minutes per side, or until they are cooked through and have a nice char. Internal temperature should reach 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for about 5 minutes before slicing it into thin strips.
To assemble the shawarma, place some sliced chicken on a piece of pita bread.
Layer with sliced tomatoes, cucumbers, red onions, and a sprinkle of fresh parsley.
Roll the pita tightly around the fillings and serve immediately.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 5242 mg | 228% | |
| Total Carbohydrate | 180.0 g | 65% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 25.3 g | ||
| Protein | 218.8 g | 438% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 690 mg | 53% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4575 mg | 97% | |
*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.
