Whole30 Homemade Chicken Shawarma
Elevate your meal prep with this vibrant and flavor-packed Whole30 Homemade Chicken Shawarma, a healthy twist on the classic Middle Eastern dish. Tender, juicy chicken thighs are marinated in a fragrant blend of olive oil, lemon juice, and warm spices like cumin, turmeric, and paprika, then roasted to perfection with crispy, golden edges. Paired with crisp romaine lettuce, refreshing cucumber slices, juicy cherry tomatoes, and zesty red onion, this recipe creates a visually stunning salad platter that’s as nutritious as it is delicious. Perfect for those following Whole30 or looking for a gluten-free, dairy-free, and paleo-friendly option, this shawarma is served with a sprinkle of fresh parsley and a squeeze of lemon for a burst of citrusy brightness. Ready in under an hour with minimal effort, this dish is ideal for meal prep, weeknight dinners, or impressing your guests with a wholesome, restaurant-quality feast.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 medium red onion
- 0.25 cup fresh parsley
- 1 large cucumber
- 1 cup cherry tomatoes
- 1 large head romaine lettuce
- 2 for serving lemon wedges
Instructions
Start by preparing the marinade. In a large bowl, combine olive oil, lemon juice, ground cumin, paprika, turmeric, garlic powder, coriander, cayenne pepper, sea salt, and black pepper. Whisk the ingredients together until well combined.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours for best results.
Preheat your oven to 400°F (200°C).
While the chicken is marinating, slice the red onion into thin rings and chop the parsley. Set aside.
Cut the cucumber into half-moon slices and halve the cherry tomatoes. Wash and roughly chop the romaine lettuce.
Once the chicken has marinated, line a baking sheet with parchment paper and place the marinated chicken thighs on it in a single layer.
Bake the chicken in the preheated oven for 25 minutes or until the internal temperature reaches 165°F (75°C) and the edges are crispy and browned.
Remove the chicken from the oven and let it rest for 5 minutes before slicing it into strips.
Prepare a platter by layering the romaine lettuce, cucumber slices, cherry tomatoes, and red onion rings.
Top the platter with the sliced chicken shawarma and sprinkle chopped parsley over the top.
Serve with lemon wedges and enjoy this Whole30-friendly homemade chicken shawarma!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 151 mg | 12% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1325 mg | 28% | |
*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.
