Paleo Arabic Chicken Shawarma

Experience the irresistible flavors of Paleo Arabic Chicken Shawarma, a healthy and gluten-free twist on the beloved Middle Eastern classic. This recipe combines tender, marinated chicken thighs with an exquisite blend of aromatic spices like cumin, paprika, turmeric, and cinnamon for a truly authentic taste. The chicken is grilled to perfection, then paired with caramelized red onions and a garnish of fresh parsley for a vibrant finish. Perfect for paleo enthusiasts, this dish is served with lettuce wraps or cauliflower rice, making it a satisfying and low-carb dinner option. With just 15 minutes of prep time and bold, zesty flavors in every bite, this paleo shawarma recipe is perfect for weeknight dinners or meal prep.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 4 pieces garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1 medium red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground paprika, ground turmeric, ground cinnamon, ground allspice, ground black pepper, cayenne pepper, and sea salt. Stir the mixture until well combined.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor.

Step 3

Preheat your grill to a medium-high heat.

Step 4

Remove the chicken from the marinade, allowing any excess to drip off, and discard the marinade.

Step 5

Place the chicken on the preheated grill and cook for about 6-8 minutes on each side, or until the chicken is fully cooked and has nice grill marks. The internal temperature should register 165°F (75°C).

Step 6

Remove the chicken from the grill and cover with foil. Allow the chicken to rest for about 5 minutes before slicing it into thin strips.

Step 7

While the chicken is resting, heat a skillet over medium heat and add the sliced red onion. Sauté until the onion is soft and slightly caramelized, about 5 minutes.

Step 8

To serve, place a portion of the sliced chicken on a plate and top with the sautéed onions and fresh parsley.

Step 9

Optional: Serve with cauliflower rice or lettuce wraps to keep it Paleo-friendly.

Nutrition Facts

Serving size	(891.7g)

Amount per serving	% Daily Value*
Calories	1784.8

Total Fat 105.1g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 639.6mg	0%
Sodium 2907.3mg	0%
Total Carbohydrate 26.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 6.4g
Protein 181.3g	0%

Vitamin D 47.6IU	0%
Calcium 222.1mg	0%
Iron 13.2mg	0%
Potassium 2233.6mg	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: 53.2%

Protein: 40.8%

Carbs: 5.9%