Keto Arabic Chicken Shawarma

Savor the bold, vibrant flavors of the Middle East with this Keto Arabic Chicken Shawarma, a low-carb twist on a beloved classic! Tender, marinated chicken thighs are infused with a fragrant blend of spices—like cumin, coriander, turmeric, and cinnamon—and roasted to golden perfection. Served atop crisp romaine lettuce leaves and topped with a refreshing Greek yogurt-cucumber sauce, this keto-friendly shawarma is a perfect balance of zest and creaminess. Ready in just 35 minutes and ideal for meal prepping or quick dinners, this recipe offers all the authentic taste without the carbs. Perfect for those on a ketogenic diet or anyone craving a healthier take on this iconic street food!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 4 units garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.5 teaspoon red pepper flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 100 grams plain Greek yogurt
• 1 small cucumber, chopped
• 2 tablespoons fresh parsley, chopped
• 4 large romaine lettuce leaves

Directions

Step 1

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

Step 2

Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 12 hours for best results.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

Once marinated, arrange the chicken thighs on a baking sheet lined with parchment paper.

Step 5

Bake in the preheated oven for 20 minutes or until the chicken is cooked through and slightly browned.

Step 6

While the chicken is baking, prepare the sauce by combining Greek yogurt, chopped cucumber, and fresh parsley in a bowl.

Step 7

Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes before slicing into strips.

Step 8

To serve, place the romaine lettuce leaves on plates. Fill each leaf with sliced chicken and top with a spoonful of yogurt-cucumber sauce.

Step 9

Optionally, garnish with additional parsley or a sprinkle of paprika.

Nutrition Facts

Serving size	(879.6g)

Amount per serving	% Daily Value*
Calories	1715.3

Total Fat 114.9g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 5.4g
Cholesterol 635mg	0%
Sodium 2854.5mg	0%
Total Carbohydrate 24.3g	0%
Dietary Fiber 6.0g	0%
Total Sugars 7.5g
Protein 143.9g	0%

Vitamin D 0IU	0%
Calcium 315.4mg	0%
Iron 10.8mg	0%
Potassium 1967.2mg	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: 60.6%

Protein: 33.7%

Carbs: 5.7%