Prep Time: 1 hr | Cook Time: 12 mins | Total Time: 1 hr 12 mins | Servings: 6
Enjoy healthy grilled chicken with warming spices and Middle Eastern flavors with this low-carb, Keto, and Paleo Chicken Shawarma recipe. If you love grilled chicken, I am pretty sure that you’ll fall head over heels for this mouthwatering chicken shawarma!
Ingredients
2 pounds boneless, skinless chicken thighs, 907 grams
Chicken Shawarma Marinade:
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons black pepper
4 teaspoons ground cumin
3 tablespoons fresh lemon juice
2 teaspoons paprika
1 teaspoon turmeric
4 teaspoons ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper, or more to taste
2 teaspoons salt, fine salt, not flaked
How to make Chicken Shawarma
To a large ziplock bag, add the chicken shawarma marinade and the chicken thighs. Let the chicken marinate for 1 to 8 hours or overnight.
To Cook Chicken Shawarma on a Grill:
About 20 minutes before cooking, take the chicken from the fridge and let it come to room temperature.
Onto the hot grill grates, place the chicken thighs. Then, close the lid and cook for about 3 to 4 minutes. Flip the chicken thighs and continue to cook the other side for another 3 to 4 minutes or until cooked through and the internal temperature of the chicken reaches 165 degrees F.
To cook Chicken Shawarma on the Stove:
In a well-seasoned cast-iron skillet, place the chicken thighs and cook for about 4 to 6 minutes on each side until completely cooked and the internal temperature of the chicken reaches 165 degrees F.
To Cook Chicken Shawarma in Oven:
Using parchment paper, line a sheet pan. I do not recommend using foil as the chicken will stick to it.
Prepare the oven. Preheat it to 400 degrees F.
Place the chicken in the preheated oven and bake for about 25 to 35 minutes or until cooked through and the internal temperature of the chicken reaches 165 degrees F.
Notes:
3g net carbs per serving
Total Carbs: 3 g
Net Carbs: 3 g
Protein: 29 g
Nutrition Facts:
Amount Per Serving: Calories 258, Calories from Fat 117, Fat 13g20%, Saturated Fat 2g13%, Cholesterol 143mg48%, Sodium 914mg40%, Potassium 463mg13%, Carbohydrates 3g1%, Protein 29g58%, Vitamin A 515IU10%, Vitamin C 5.8mg7%, Calcium 39mg4%, Iron 2.7 mg15%
Ingredients
- 2 pounds boneless, skinless chicken thighs, 907 grams
- Chicken Shawarma Marinade:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons black pepper
- 4 teaspoons ground cumin
- 3 tablespoons fresh lemon juice
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 4 teaspoons ground coriander
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper, or more to taste
- 2 teaspoons salt, fine salt, not flaked
Instructions
To a large ziplock bag, add the chicken shawarma marinade and the chicken thighs. Let the chicken marinate for 1 to 8 hours or overnight.
To Cook Chicken Shawarma on a Grill:
About 20 minutes before cooking, take the chicken from the fridge and let it come to room temperature.
Onto the hot grill grates, place the chicken thighs. Then, close the lid and cook for about 3 to 4 minutes. Flip the chicken thighs and continue to cook the other side for another 3 to 4 minutes or until cooked through and the internal temperature of the chicken reaches 165 degrees F.
To cook Chicken Shawarma on the Stove:
In a well-seasoned cast-iron skillet, place the chicken thighs and cook for about 4 to 6 minutes on each side until completely cooked and the internal temperature of the chicken reaches 165 degrees F.
To Cook Chicken Shawarma in Oven:
Using parchment paper, line a sheet pan. I do not recommend using foil as the chicken will stick to it.
Prepare the oven. Preheat it to 400 degrees F.
Place the chicken in the preheated oven and bake for about 25 to 35 minutes or until cooked through and the internal temperature of the chicken reaches 165 degrees F.
