Low Carb Chicken Shawarma

Recipe image
Add recipe icon
Print icon


PREP: 1 hour

COOK: 15 minutes

Gluten-Free, Nut-Free, Egg-Free


Chicken Shawarma
1/4 cup
olive oil
garlic cloves, peeled and smashed
lemons, juice
1 tsp
1 tsp
ground coriander
1 tsp
ground cumin
1/2 tsp
ground turmeric
1/2 tsp
dried oregano
1/2 tsp
ground cinnamon
1/2 tsp
ground black pepper
boneless skinless chicken thighs
Salt to taste
Yogurt Sauce
1 cup
plain Greek yogurt
lemon, juice
garlic clove, grated
Salt and pepper to taste


In a medium bowl, add the olive oil, garlic cloves, and lemon juice. Whisk in the paprika, coriander, cumin, turmeric, oregano, cinnamon, and black pepper. Arrange the chicken in an air-tight container. Pour the marinade over the chicken. Allow the chicken to marinate in the refrigerator for at least 1 hour before cooking.

While the chicken is marinating, to make the yogurt sauce, in a medium bowl, whisk together the yogurt, lemon juice, and garlic. Season with salt and pepper to taste. Set it aside.

Once the chicken has marinated, heat a large skillet over medium-high heat. Arrange the chicken in the skillet and season it with salt and pepper to taste. Cook the chicken, flipping it once or twice, until it reaches an internal temperature of 165ºF, about 7 to 8 minutes. Remove the chicken from the skillet and slice it into strips. Return the chicken to the skillet and cook, stirring occasionally, until it is crisp, about 2 to 3 minutes.

Serve the chicken immediately with the yogurt sauce or store in the refrigerator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)140
Total Fat (g)6
Saturated fat (g)1.5
Cholesterol (mg)60
Sodium (mg)75
Total Carbohydrate (g)4
Dietary Fiber (g)1
Total Sugars (g)2
Protein (g)18
Calcium (mg)63
Iron (mg)1
Potassium (mg)98