Keto Lebanese Chicken Shawarma
Experience the bold, aromatic flavors of the Middle East with this Keto Lebanese Chicken Shawarma recipe—a low-carb twist on a classic favorite. Tender, juicy chicken thighs are marinated in a fragrant blend of olive oil, garlic, lemon juice, and warm spices like cumin, coriander, turmeric, and cinnamon, then baked to perfection for a slightly charred finish. Served on crisp romaine lettuce leaves and topped with fresh cucumber slices, cherry tomatoes, and a dollop of creamy Greek yogurt, this keto-friendly dish is as satisfying as it is nutritious. Perfect for those following a ketogenic diet or anyone looking for a flavorful and wholesome meal, this recipe combines vibrant flavors, ease of preparation, and health-conscious ingredients.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 60 ml Olive oil
- 4 pieces Garlic cloves, minced
- 30 ml Lemon juice
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 25 grams Chopped fresh parsley
- 6 pieces Romaine lettuce leaves
- 1 medium Cucumber, thinly sliced
- 10 pieces Cherry tomatoes, halved
- 120 grams Plain Greek yogurt (optional for serving)
Directions
Step 1
In a large bowl, combine olive oil, minced garlic, lemon juice, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, salt, and black pepper.
Step 2
Add the chicken thighs to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, up to overnight for best results.
Step 3
Preheat the oven to 200°C (400°F). Line a baking sheet with foil or parchment paper.
Step 4
Arrange the marinated chicken thighs on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly charred at the edges.
Step 5
Remove the chicken from the oven and let it rest for 5 minutes. Then slice it into thin strips.
Step 6
To serve, lay out romaine lettuce leaves on a platter or individual plates.
Step 7
Place slices of cucumber and halved cherry tomatoes onto the lettuce leaves.
Step 8
Top with the sliced chicken shawarma. Optionally, add a spoonful of plain Greek yogurt on top for an extra creamy finish.
Step 9
Garnish with chopped fresh parsley before serving.
Nutrition Facts
| Serving size | (1202.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1782.8 |
| Total Fat 115.1g | 0% |
| Saturated Fat 24.5g | 0% |
| Polyunsaturated Fat 5.4g | |
| Cholesterol 629mg | 0% |
| Sodium 2891.3mg | 0% |
| Total Carbohydrate 35.6g | 0% |
| Dietary Fiber 8.5g | 0% |
| Total Sugars 12.6g | |
| Protein 150.3g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 423.2mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 2685.2mg | 0% |
Source of Calories