Paleo Chicken Shawarma
Embrace the bold, aromatic flavors of the Middle East with this Paleo Chicken Shawarma recipe, a healthy and grain-free twist on a classic favorite! Juicy, oven-roasted chicken thighs are infused with a vibrant blend of spices, including cumin, coriander, turmeric, and cinnamon, for a mouthwatering marinade that's both paleo-friendly and utterly irresistible. Served on crisp, fresh lettuce leaves and paired with refreshing toppings like cucumber, cherry tomatoes, red onions, and a sprinkle of parsley, this dish delivers all the savory satisfaction of traditional shawarma with none of the guilt. Perfect for meal prep or a quick dinner, this 20-minute prep recipe is gluten-free, dairy-free, and ideal for anyone seeking a flavorful, wholesome meal that's easy to make.
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Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 red onion, thinly sliced
- 1 cucumber, sliced
- 10 cherry tomatoes, halved
- 8 large lettuce leaves
Directions
Step 1
In a large bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover the bowl and let the chicken marinate for at least 1 hour in the refrigerator (up to overnight for best results).
Step 3
Preheat your oven to 425°F (220°C).
Step 4
Line a baking sheet with parchment paper and arrange the marinated chicken thighs in a single layer.
Step 5
Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and slightly charred, checking for an internal temperature of 165°F (75°C).
Step 6
Remove the chicken from the oven and let it rest for 5 minutes before slicing it thinly.
Step 7
Assemble the Paleo Chicken Shawarma by placing some sliced chicken, a few slices of red onion, cucumber, cherry tomatoes, and a sprinkle of fresh parsley onto each lettuce leaf.
Step 8
Roll up the lettuce leaves around the filling to form wraps and serve immediately.
Nutrition Facts
| Serving size | (1935.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2067.0 |
| Total Fat 120.6g | 0% |
| Saturated Fat 27.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 850.5mg | 0% |
| Sodium 3047.6mg | 0% |
| Total Carbohydrate 57.7g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 29.3g | |
| Protein 190.0g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 330.6mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 4577.8mg | 0% |
Source of Calories