Whole30 Homemade Chicken Shawarma

Elevate your weeknight dinner routine with this flavorful Whole30 Homemade Chicken Shawarma, a bold and healthy twist on the classic Middle Eastern dish. Made with tender, marinated boneless chicken thighs, this recipe combines a tantalizing blend of spices—cumin, paprika, turmeric, and cayenne—for an authentic and aromatic experience. Baked to perfection for crispy edges, the shawarma is served atop a vibrant platter of crisp romaine lettuce, juicy cherry tomatoes, refreshing cucumber slices, and red onion rings, all topped with a sprinkle of fresh parsley. Quick to prepare with just 20 minutes of hands-on time, this gluten-free, dairy-free dish is perfect for meal prep or a fresh, zesty dinner. Squeeze some lemon wedges over the top for a bright burst of flavor and enjoy a Whole30-compliant meal that doesn’t compromise on taste or texture!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 0.5 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 medium red onion
• 0.25 cup fresh parsley
• 1 large cucumber
• 1 cup cherry tomatoes
• 1 large head romaine lettuce
• 2 for serving lemon wedges

Directions

Step 1

Start by preparing the marinade. In a large bowl, combine olive oil, lemon juice, ground cumin, paprika, turmeric, garlic powder, coriander, cayenne pepper, sea salt, and black pepper. Whisk the ingredients together until well combined.

Step 2

Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours for best results.

Step 3

Preheat your oven to 400°F (200°C).

Step 4

While the chicken is marinating, slice the red onion into thin rings and chop the parsley. Set aside.

Step 5

Cut the cucumber into half-moon slices and halve the cherry tomatoes. Wash and roughly chop the romaine lettuce.

Step 6

Once the chicken has marinated, line a baking sheet with parchment paper and place the marinated chicken thighs on it in a single layer.

Step 7

Bake the chicken in the preheated oven for 25 minutes or until the internal temperature reaches 165°F (75°C) and the edges are crispy and browned.

Step 8

Remove the chicken from the oven and let it rest for 5 minutes before slicing it into strips.

Step 9

Prepare a platter by layering the romaine lettuce, cucumber slices, cherry tomatoes, and red onion rings.

Step 10

Top the platter with the sliced chicken shawarma and sprinkle chopped parsley over the top.

Step 11

Serve with lemon wedges and enjoy this Whole30-friendly homemade chicken shawarma!

Nutrition Facts

Serving size	(2313.4g)

Amount per serving	% Daily Value*
Calories	2580.3

Total Fat 146.2g	0%
Saturated Fat 34.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 1134.0mg	0%
Sodium 3338.6mg	0%
Total Carbohydrate 64.9g	0%
Dietary Fiber 19.1g	0%
Total Sugars 22.9g
Protein 252.7g	0%

Vitamin D 63.5IU	0%
Calcium 556.2mg	0%
Iron 22.9mg	0%
Potassium 4963.9mg	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: 50.9%

Protein: 39.1%

Carbs: 10.0%