Dairy-Free Chicken Shawarma

Experience the vibrant flavors of the Middle East with this Dairy-Free Chicken Shawarma, a wholesome, allergen-friendly twist on a beloved classic. Tender, marinated chicken thighs are infused with a medley of warm spices—cumin, coriander, paprika, and turmeric—then grilled or roasted to juicy perfection with a satisfyingly charred exterior. Paired with a refreshing cucumber-tomato salad, toasted pita bread, and a drizzle of creamy tahini sauce, this recipe comes together in just 40 minutes of active prep and cooking time. Perfect for weeknight dinners or special gatherings, this shawarma is not only dairy-free but also brimming with bold, aromatic flavors that will transport your taste buds straight to the spice markets of the Mediterranean.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 4 large Garlic cloves
• 3 tablespoons Lemon juice
• 3 tablespoons Olive oil
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Paprika
• 0.5 teaspoon Cayenne pepper
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Cucumber
• 1 medium Tomato
• 0.5 medium Red onion
• 0.25 cup Fresh parsley
• 4 pieces Pita bread
• 0.5 cup Tahini sauce

Directions

Step 1

1. In a large bowl, combine minced garlic, lemon juice, olive oil, cumin, coriander, paprika, cayenne pepper, ground turmeric, salt, and black pepper.

Step 2

2. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, up to overnight for best flavor.

Step 3

3. Preheat your grill or oven to 425°F (220°C). If using an oven, line a baking sheet with aluminum foil or parchment paper.

Step 4

4. Place marinated chicken thighs on the grill or prepared baking sheet. Cook for 20-25 minutes, turning once halfway through, until the chicken is cooked through and has a nice char.

Step 5

5. While the chicken is cooking, prepare the salad by dicing the cucumber, tomato, and red onion. Chop the parsley finely and combine all in a bowl. Set aside.

Step 6

6. Warm the pita bread slightly in a dry pan or oven.

Step 7

7. Once the chicken is done, let it rest for 5 minutes before slicing thinly.

Step 8

8. To assemble, lay a piece of warm pita bread on a plate, add a generous amount of sliced chicken, a spoonful of the cucumber-tomato salad, and drizzle with tahini sauce.

Step 9

9. Serve immediately and enjoy a delicious, dairy-free chicken shawarma!

Nutrition Facts

Serving size	(1486.3g)

Amount per serving	% Daily Value*
Calories	2954.2

Total Fat 156.1g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 6.5g
Cholesterol 850.5mg	0%
Sodium 5190.4mg	0%
Total Carbohydrate 183.8g	0%
Dietary Fiber 28.6g	0%
Total Sugars 23.5g
Protein 217.0g	0%

Vitamin D 47.6IU	0%
Calcium 587.1mg	0%
Iron 27.4mg	0%
Potassium 3441.3mg	0%

*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.

Source of Calories

Fat: 46.7%

Protein: 28.9%

Carbs: 24.4%