Paleo Lebanese Chicken Shawarma

Dive into the irresistible flavors of the Middle East with this Paleo Lebanese Chicken Shawarma, a healthy twist on a beloved classic. Succulent, marinated chicken thighs are coated in a warm spice blend of cumin, coriander, turmeric, and cinnamon, then roasted to perfection with caramelized onions for a crispy, golden finish. Served atop a bed of tender sautéed cauliflower rice and garnished with fresh parsley, this dish is as wholesome as it is delicious. Gluten-free, dairy-free, and paleo-friendly, this easy-to-make recipe transforms your kitchen into a Lebanese street food haven in just 45 minutes. Perfect for meal prepping or savoring fresh, this low-carb chicken shawarma is a flavorful way to elevate your weeknight dinners!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground allspice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit large onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 3 cups cauliflower rice

Directions

Step 1

In a large mixing bowl, combine olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, garlic powder, allspice, salt, and pepper.

Step 2

Add the chicken thighs to the marinade and thoroughly coat each piece. Cover and refrigerate for at least 1 hour or up to overnight for more intense flavor.

Step 3

Preheat your oven to 425°F (220°C).

Step 4

Place the marinated chicken and sliced onions on a large baking sheet in a single layer.

Step 5

Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly crispy on the edges.

Step 6

While the chicken is cooking, prepare the cauliflower rice by lightly sautéing the cauliflower in a pan over medium heat until it's tender, about 5-7 minutes.

Step 7

Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.

Step 8

Serve the sliced chicken shawarma over the cauliflower rice, garnished with fresh parsley.

Step 9

Enjoy your Paleo Lebanese Chicken Shawarma warm.

Nutrition Facts

Serving size	(1251.0g)

Amount per serving	% Daily Value*
Calories	2006.4

Total Fat 118.8g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 850.5mg	0%
Sodium 3092.1mg	0%
Total Carbohydrate 44.1g	0%
Dietary Fiber 14.3g	0%
Total Sugars 15.7g
Protein 188.2g	0%

Vitamin D 47.6IU	0%
Calcium 288.2mg	0%
Iron 13.2mg	0%
Potassium 2817.6mg	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: 53.5%

Protein: 37.7%

Carbs: 8.8%