Soy-Free Homemade Chicken Shawarma

Skip the takeout and craft your own delectable *Soy-Free Homemade Chicken Shawarma* right in your kitchen! This easy-to-follow recipe uses tender, marinated boneless chicken thighs infused with a rich blend of spices like cumin, coriander, paprika, and cinnamon for authentic Middle Eastern flair—no soy required. Oven-baked with red onions for added sweetness and texture, the chicken is sliced into juicy strips and served in warm pita or flatbread. Complete your shawarma with a creamy Greek yogurt sauce, fresh tomatoes, crisp cucumbers, and a drizzle of tahini for a perfectly balanced meal. Ready in just under an hour (plus marinating time), this wholesome, flavor-packed dish is perfect for weeknight dinners or impressing at gatherings.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 0.25 cup Olive oil
• 2 tablespoons Fresh lemon juice
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground allspice
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Salt
• 3 cloves Garlic cloves, minced
• 1 large Red onion, thinly sliced
• 0.5 cup Plain Greek yogurt
• 2 tablespoons Chopped fresh parsley
• 4 pieces Pita bread or flatbreads
• 1 cup Chopped fresh tomatoes
• 1 cup Sliced cucumbers
• 0.5 cup Tahini sauce

Directions

Step 1

In a medium mixing bowl, combine olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, salt, and minced garlic. Whisk together to form a marinade.

Step 2

Place the chicken thighs in a zip-top plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.

Step 3

Preheat your oven to 425°F (220°C).

Step 4

Spread the sliced red onion in a single layer on a large baking sheet.

Step 5

Remove the chicken from the marinade, shaking off any excess liquid, and place the thighs on top of the onions.

Step 6

Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and slightly crispy on the edges. The internal temperature should reach 165°F (74°C).

Step 7

Allow the chicken to rest for about 5 minutes. Then, slice the chicken into thin strips.

Step 8

In a small bowl, mix the Greek yogurt with chopped parsley to make the yogurt sauce.

Step 9

Warm the pita bread or flatbreads in the oven or a skillet.

Step 10

To assemble, spread a spoonful of yogurt sauce on the bread, add a layer of sliced chicken, then top with chopped tomatoes, cucumbers, and drizzle with tahini sauce.

Step 11

Serve the shawarma while warm with additional yogurt sauce and a side of extra vegetables if desired.

Nutrition Facts

Serving size	(1918.8g)

Amount per serving	% Daily Value*
Calories	3233.7

Total Fat 173.6g	0%
Saturated Fat 36.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 862.7mg	0%
Sodium 4396.1mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 24.7g	0%
Total Sugars 25.6g
Protein 229.4g	0%

Vitamin D 47.6IU	0%
Calcium 764.0mg	0%
Iron 24.6mg	0%
Potassium 3969.1mg	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: 47.9%

Protein: 28.2%

Carbs: 23.9%