So, make your own healthy shawarma at home using leaner cut meat! You’ll find all the cook times for each of these methods in my recipe card at the end of the post. Use the following: 2 tsp ground cumin, 1 tsp ground coriander, 2 tsp paprika, 1 tsp garlic powder, 1/2 tsp turmeric powder, 1/8 tsp ground cinnamon, 1 tsp salt, and 1/4 tsp black pepper. Place leftovers in a container and store in the fridge for up to 3-4 days. In a large container, mix together lemon juice, oil, garlic, salt, curry, and cayenne. Easy to make Chicken shawarma made with lean chicken breast chunks, seasonings, onions, and tossed in a bowl with salad and quinoa. Today I revisited to double check on my ingredients and thought why didn’t I write a review about it. You can freeze for up to 2 months. Serves two. Marinate chicken for 1 - 8 hours, or overnight. Add oil and sliced white onion; sauté until translucent. Keto Low Carb Creamy Tuscan Chicken | Keto Low Carb Chicken Stir Fry | Chicken Korma | Low Carb Chicken Spaghetti | Keto Low Carb Chicken Fried Rice | Keto Low Carb Chicken Lettuce Wraps | Keto Low Carb Chicken Divan | Keto Low Carb Chicken Fried Steak. Notify me of followup comments via e-mail. This version features chicken, along with a cucumber-yogurt sauce, fresh tomato and crunchy romaine lettuce. I am here to help you prepare delicious, light, fresh meals that your whole family will love! This site uses Akismet to reduce spam. Home » Keto & Low Carb Recipes » Chicken Shawarma, Published October 29, 2018 by Sheena Strain, last updated October 18, 2019. Shawarma is a Middle Eastern sandwich made with sliced seasoned meat. Add the salad next to it and serve. Shawarma is originally made of lamb cuts, but it is now widely made using chicken, turkey, beef, or veal. Traditionally the pre-seasoned meat is pushed onto a skewer and cooked over hot coals or on a spit. Simply line a sheet pan with parchment paper for easy clean up and then add the chicken thighs. 7 minutes on each side, took out, cut up and returned to the pan with lemon juice and garlic. This recipe for Low Carb Chicken Shawarma is equally easy to cook in the oven. I have a cast iron grill pan and I’ve used it for years, it will give you these lovely grill marks on the chicken and you don’t even need to go outside! It’s also delicious if you serve it alongside a salad of tomatoes, cucumbers, and  red onions for a fantastic flavor combination, you can either add them inside your chicken shawarma wrap with a little natural yoghurt, or serve them on the side with a little oil and vinegar dressing. A motorized spit slowly turns the stack of meat in front of a heating element, continuously roasting the outer layer. Most will also add cuts of pure fat in between the chicken or lamb cuts to keep it juicy so to speak. Doused my chicken breasts in the seasoning mixture, transferred to the cast iron. About 6-8 minutes. Don’t worry, we’ve got you covered too! We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Drain the quinoa and place it into a pot. My whole family liked it, which is no small feat at my house. You'll need a hot gas or charcoal grill. Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. https://ottolenghi.co.uk/recipes/chicken-shawarma-sandwiches Thank you so much for such a delicious recipe that I have added to our rotation. 13/10 would recommend! Whether you are using lamb, beef, or chicken, shawarma should last 3-4 days in the fridge when stored in a tightly sealed container. Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh. Also, if you can’t find this spice near you just use shawarma seasoning. It’s become a regular for me, I make it about once a week because it’s my husband’s new favorite. Make this simple and easy chicken shawarma recipe and serve it in a bowl as a complete meal with quinoa or brown rice and a side of salad. Ras-el Hanout – a Middle Eastern spice used in making shawarma made of ground ginger, clove, black cardamon, and Turmeric. Quinoa: replace with cauliflower rice or brown rice. In a large container, mix together lemon juice, oil, garlic, salt, curry, and cayenne. So healthy, delicious, and filling. One question: if I make this with just a pound of chicken thighs, would I half the marinade amounts or keep them the same? Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh. My Chicken Shawarma is packed full of warming spices and Middle Eastern flavors! Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in … Shawarma is prepared from thin cuts of seasoned marinated lamb, mutton, veal, beef, chicken, or turkey. ha! I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get … Prepare and make the chicken shawarma ahead before assembling the bowl. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories! Also, you can freeze shawarma for up to 2 months. I prefer to use chicken thighs for my chicken shawarma as they have a higher fat content than chicken breast and fat=flavor. For the sauce: 1 tbsp tahini (sesame seed paste) 150g low fat natural yoghurt. * Percent Daily Values are based on a 2000 calorie diet. OPTIONAL: drizzle a bit of lemon juice over the chicken shawarma. Simple ingredients and I made it so many times without a fail. This recipe is delicious! I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken. Add chicken and toss to coat. The slices are stacked on a skewer about 60 cm (20 in) high. I love Mediterranean food. Sometimes my dish leaves water after cooking so I mix some cooked rice in it to make another dish out of it. Coming in at only 3g net carbs per serving this low carb chicken Shawarma is a perfect healthy addition to your low carb dinner menu rotation. I modified this recipe a bit – only because I didn’t read the ‘let marinade’ part. PHENOMENAL recipe. check that the thickest part of each chicken thigh has an internal temperature of 165F, Theme by Once Coupled & Melissa Rose Design. My whole family really enjoyed this! Make this oven-roasted Chicken … Heat a non-stick pan over medium-high heat. Learn how your comment data is processed. Restaurant-style shawarma is made with a fattier cut of chicken or lamb. The combination of cumin, turmeric, paprika, garlic and lemon juice, plus a very small amount of cloves, give this chicken shawarma recipe a distinctive warming spice flavor that’s quite unique. This recipe for Chicken Shawarma is naturally low carb and keto friendly with the main flavors coming from a small amount of lemon juice, garlic, and a mixture of warming spices including cumin, coriander, a little ground cloves, and the wonderfully healthy turmeric which gives it such a fabulous color too. https://www.recipetineats.com/chicken-sharwama-middle-eastern FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes. Delicious! Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cooked, Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F. You can also subscribe without commenting. Chicken Shawarma is a middle eastern meat dish based on a doner kebab that would originally have been made with lamb or mutton. Better and healthier than restaurant style shawarma with the same authentic flavors. Heat a little butter or olive oil in a large skillet over medium heat. Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature. Add lemon juice, olive oil, a pinch of salt and ground pepper; toss well to combine. 180g organic free range chicken, cut into slices about 1cm thick. Prepare quinoa, using a fine-mesh strainer, rinse the quinoa under cold running water. At first, the water will be whiteish, but as you let it run, it will get clear. I use chicken breast tenders and bake it in the oven. To make it more simple I use garlic powder and onion powder (I am big fan of onions). Yes, you can cut them small like chicken tender size and it will work best that way 🙂. Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! https://www.themediterraneandish.com/chicken-shawarma-recipe Chicken: the chicken can be replaced with boneless thighs, beef, or lamb. When the quinoa is done, fluff with a fork and allow it to cool. It’s a hit every time we serve up this flavorful dish. Quinoa can be replaced with cauliflower rice or brown rice. For chicken:chicken breasts boneless/skinless, cut into small bite-sized cubesRas El Hanout seasoning or shawarma seasoning * see notessmoked paprikakosher salt and pepper extra virgin olive oil divided small white onion, slicedFor the bowls:dry quinoared onionyellow bell peppergarden cucumber (about 1 cup chopped)grape or cherry tomatoes, different colors if desiredJuice of 1 lemonolive oilcurly parsley. You prepare delicious, light, fresh tomato and crunchy romaine lettuce INSTAGRAM PINTEREST. 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