Gluten-Free Chicken Shawarma Sandwich

Savor the irresistible flavors of the Middle East with this Gluten-Free Chicken Shawarma Sandwich, a perfect blend of bold spices and fresh ingredients. Tender, marinated chicken thighs are roasted to perfection, capturing the essence of traditional shawarma with a gluten-free twist. Each warm flatbread is loaded with juicy slices of chicken, crisp cucumber, ripe tomato, and tangy red onion, then drizzled with creamy tahini sauce and finished with a sprinkle of fresh parsley and mint for a refreshing burst of flavor. This recipe is quick and satisfying, taking only 55 minutes from prep to table, and is ideal for serving a crowd or indulging in a wholesome, gluten-free dinner. Perfectly balanced and incredibly easy to make, it's a must-try for lovers of Mediterranean-inspired cuisine!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 60 ml Olive oil
• 30 ml Lemon juice
• 3 units Garlic cloves, minced
• 2 teaspoons Ground cumin
• 2 teaspoons Ground coriander
• 2 teaspoons Paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 pieces Gluten-free flatbreads
• 1 unit Cucumber, sliced
• 1 unit Tomato, sliced
• 0.5 unit Red onion, thinly sliced
• 100 ml Tahini sauce
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh mint leaves

Directions

Step 1

In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper to create the marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight for better flavor.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Place the marinated chicken thighs on a baking sheet lined with aluminum foil or parchment paper.

Step 5

Roast the chicken in the preheated oven for 20-25 minutes, or until fully cooked and slightly charred around the edges. The internal temperature should reach 165°F (75°C).

Step 6

Remove the chicken from the oven and let it rest for 5 minutes before slicing thinly.

Step 7

Warm the gluten-free flatbreads according to package instructions.

Step 8

To assemble the sandwiches, place a generous amount of sliced chicken on each warm flatbread, then top with cucumber slices, tomato slices, and thinly sliced red onion.

Step 9

Drizzle with tahini sauce and sprinkle toppings with chopped parsley and fresh mint leaves.

Step 10

Fold the flatbreads to encase the fillings and serve immediately.

Nutrition Facts

Serving size	(1387.3g)

Amount per serving	% Daily Value*
Calories	2507.0

Total Fat 150.1g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 625mg	0%
Sodium 3888.3mg	0%
Total Carbohydrate 143.3g	0%
Dietary Fiber 22.6g	0%
Total Sugars 14.9g
Protein 157.8g	0%

Vitamin D 35IU	0%
Calcium 580.0mg	0%
Iron 20.5mg	0%
Potassium 2893.4mg	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: 52.9%

Protein: 24.7%

Carbs: 22.4%