Soy-Free Arabic Chicken Shawarma

Savor the vibrant flavors of the Middle East with this Soy-Free Arabic Chicken Shawarma, a wholesome and allergen-friendly take on a beloved classic. Tender chicken thighs are marinated in a rich blend of yogurt, olive oil, and warm spices like cumin, paprika, turmeric, and cinnamon, delivering an authentic, aromatic taste without the use of soy-based ingredients. Baked to perfection for a juicy interior and slightly charred edges, this fuss-free recipe keeps things simple yet irresistibly delicious. Serve it wrapped in soft, warmed pita bread, layered with crisp veggies like cucumbers, tomatoes, and red onions, and garnished with fresh parsley for a refreshing burst of flavor. Perfect for weeknight dinners or meal prep, this homemade shawarma can be paired with hummus or tahini for the ultimate crowd-pleasing Middle Eastern feast.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1.5 pounds Chicken thighs
• 0.5 cup Plain yogurt
• 0.25 cup Olive oil
• 0.25 cup Lemon juice
• 4 cloves Garlic cloves
• 2 teaspoons Ground cumin
• 2 teaspoons Ground paprika
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cardamom
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 1 large Red onion
• 2 large Tomatoes
• 1 large Cucumber
• 0.5 cup Fresh parsley
• 4 pieces Pita bread

Directions

Step 1

Cut the chicken thighs into thin strips and place them in a large bowl.

Step 2

In a separate bowl, combine yogurt, olive oil, lemon juice, minced garlic cloves, cumin, paprika, turmeric, cinnamon, cardamom, salt, and black pepper to make the marinade.

Step 3

Pour the marinade over the chicken strips, ensuring all pieces are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 4

Preheat the oven to 425°F (220°C).

Step 5

Thinly slice the red onion, tomatoes, and cucumber. Chop the fresh parsley and set aside for garnish.

Step 6

Line a baking sheet with aluminum foil or parchment paper. Spread the marinated chicken strips in a single layer on the baking sheet.

Step 7

Bake for 20-25 minutes, or until the chicken is fully cooked and slightly charred on the edges.

Step 8

While the chicken is baking, warm the pita bread in the oven for 3-5 minutes or on a dry skillet over medium heat until soft.

Step 9

Remove the chicken from the oven and let it rest for 5 minutes.

Step 10

Assemble the shawarma by placing warm chicken strips on the pita bread, topped with slices of onion, tomatoes, cucumber, and a sprinkle of fresh parsley.

Step 11

Wrap the pita around the fillings and serve immediately, optionally with hummus or tahini sauce for dipping.

Nutrition Facts

Serving size	(2064.5g)

Amount per serving	% Daily Value*
Calories	2874.7

Total Fat 140.5g	0%
Saturated Fat 32.7g	0%
Polyunsaturated Fat 8.2g
Cholesterol 646.9mg	0%
Sodium 5204.1mg	0%
Total Carbohydrate 196.4g	0%
Dietary Fiber 27.8g	0%
Total Sugars 38.7g
Protein 216.5g	0%

Vitamin D 106.4IU	0%
Calcium 613.2mg	0%
Iron 23.8mg	0%
Potassium 4436.0mg	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: 43.4%

Protein: 29.7%

Carbs: 26.9%