Whole30 Lebanese Chicken Shawarma
Dive into the bold and aromatic flavors of the Middle East with this Whole30 Lebanese Chicken Shawarma recipe, a healthy and gluten-free spin on a beloved classic. Tender boneless chicken thighs are marinated in a vibrant blend of spices including cumin, coriander, turmeric, cinnamon, and paprika, with fresh garlic and lemon juice bringing zest and warmth. Roasted to perfection alongside sweet red onions, this dish captures the essence of authentic shawarma while staying Whole30-compliant. Garnished with fresh parsley and ideal for pairing with crisp salads or roasted vegetables, this easy, oven-baked recipe transforms your dinner routine with irresistible, restaurant-quality flavor in just under an hour. Perfect for meal prep or a weeknight feast, it’s nothing short of a Mediterranean masterpiece!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon ground nutmeg
- 4 cloves fresh garlic, minced
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 1 medium red onion, thinly sliced
- 0.5 cup fresh parsley, chopped
Instructions
In a large bowl, combine the olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, allspice, nutmeg, garlic, sea salt, and black pepper to create the marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper or foil. Place the marinated chicken thighs on the baking sheet in a single layer.
Scatter the sliced red onion over the chicken thighs.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and edges are slightly charred. The internal temperature should reach 165°F (74°C).
Once cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes.
Slice the chicken into thin strips and sprinkle chopped parsley on top before serving.
Enjoy the Whole30 Lebanese Chicken Shawarma with a side of fresh salad or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 8.4 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 515 mg | 40% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 3262 mg | 69% | |
*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.
