Dairy-Free Homemade Chicken Shawarma
Savor the bold, aromatic flavors of the Middle East with this Dairy-Free Homemade Chicken Shawarma recipe, a quick and wholesome twist on a beloved classic. Juicy, marinated chicken thighs are infused with a medley of spices like cumin, paprika, turmeric, and cinnamon, then grilled to perfection for a smoky, tender finish. Wrapped in warm pita bread and layered with crisp lettuce, cucumber, tomato, and a drizzle of creamy dairy-free tahini sauce, this shawarma is a vibrant explosion of taste and texture. Perfect for weeknight dinners or meal prep, this recipe is not only completely dairy-free but also ready in under an hour, making it a flavorful and healthy option for your family. Dive into a satisfying handheld meal that hits all the right notes of spice and freshness!
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Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Pita bread
- 1 Sliced cucumber
- 1 Diced tomato
- 4 Lettuce leaves
- 0 to taste Tahini sauce (dairy-free)
Directions
Step 1
Begin by preparing the marinade: In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, allspice, cinnamon, cayenne pepper, salt, and black pepper. Mix everything well to form a paste.
Step 2
Add the chicken thighs to the bowl, ensuring each piece is well coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for more intense flavor.
Step 3
Preheat your grill or stovetop grill pan to medium-high heat.
Step 4
Grill the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 75°C (165°F). Remove from heat and let the chicken rest for a few minutes before slicing it thinly.
Step 5
While the chicken rests, warm the pita bread either on the grill or in a preheated oven.
Step 6
Assemble the shawarma: Lay a lettuce leaf on each pita bread, top with sliced chicken, cucumber, and tomato. Drizzle with tahini sauce according to your taste.
Step 7
Roll up the pita and serve the chicken shawarma warm.
Nutrition Facts
| Serving size | (1115.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2228.6 |
| Total Fat 111.8g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 625mg | 0% |
| Sodium 3851.8mg | 0% |
| Total Carbohydrate 155.6g | 0% |
| Dietary Fiber 23.4g | 0% |
| Total Sugars 14.1g | |
| Protein 160.2g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 273.5mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 2565.7mg | 0% |
Source of Calories