This easy keto chicken shawarma just needs some time to marinate in the tasty spice paste and then it’s grilled or roasted and you’re ready to eat! Loaded with bold flavors, this is our new favorite keto chicken recipe! Bonus points for being high protein, dairy free, Squeaky Clean Keto, and even Whole 30 compliant!
Ok so full disclosure, this isn’t truly a shawarma because it isn’t cooked on a rotisserie (although you certainly could!) and shaved off to order like the traditional version. That being said, the flavors in the marinade are pretty on point, and I don’t think you’re going to mind that this easy keto chicken shawarma is grilled or roasted instead of turned on a spit!
It’s juicy, and flavorful, and oh so delicious!!!
Shawarma is traditionally served on some kind of bread like a pita, which of course was out for keto – unless you want to serve it on a homemade low carb tortilla or even a store-bought low carb tortilla or pita.
I served my easy keto chicken shawarma with the rest of the usual suspects – my tahini sauce, tomatoes, cucumbers, some cauliflower couscous, and a little arugula thrown in for color.
Being completely honest here – we never even missed the bread! And I don’t think you will either!
If you enjoy Middle Eastern flavors like cumin, coriander, turmeric, cardamom, paprika, etc. then you’re going to LOVE this easy keto chicken shawarma! We grilled ours, but you could just as easily pan fry or roast your chicken and get excellent results as well.
Just be sure not to overcook it!
This keto chicken shawarma recipe is only moderately spicy as is, but you can adjust the cayenne pepper amount in either direction to get the heat to your liking.
To up the fat content, you could absolutely make this easy keto chicken shawarma with boneless chicken thighs instead of breasts – I just couldn’t get them here in Honduras.
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Easy Keto Chicken Shawarma – Low Carb
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
This easy keto chicken shawarma is juicy and loaded with so many bold flavors that you’ll never miss the traditional bread! Low carb, Atkins, Paleo, Whole 30, dairy free
Ingredients
For the chicken shawarma:
- 2 pounds boneless chicken breast or thighs
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cayenne pepper
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1.5 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
For the tahini sauce:
- 2 tablespoons tahini paste
- 2 tablespoons olive oil
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt, more to taste if desired
Instructions
For the chicken shawarma:
- Combine all of the marinade ingredients in a large bowl.
- Mix well.
- Add the chicken to the marinade and turn to make sure it’s completely coated.
- For most flavorful results, marinate overnight – otherwise 2 hours will do it.
- Preheat the grill to 500 degrees F.
- Cook the chicken on the grill over direct heat, for about 4 minutes per side, or until a thermometer inserted in the thickest part reads 160 degrees.
- Remove the chicken from the grill and let rest for 10 minutes (it will continue to cook.)
- Slice and serve with the tahini sauce and side dishes of your choice.
For the tahini sauce:
- Combine all of the tahini sauce ingredients in a small bowl.
- Stir well until smooth.
Notes
Alternative method: After marinating, pan fry the shawarma on medium high heat in a nonstick pan for about 4 minutes per side or until cooked through. OR roast in a 400 degree oven for 18 minutes, or until the chicken is cooked through.
Net carbs per serving = 0g.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Keto chicken Recipes
- Method: Grilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 ounces chicken, 1 tablespoon tahini sauce
- Calories: 274
- Fat: 16g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
Karen Jaras says
This sounds like something yummy that I would love to try. Not sure where to buy the tahini paste, but I will have to research it.
Ann H says
My family LOVES this chicken! I was never a fan of chicken thighs until I made this. Try it, you won’t be disappointed…..and the sauce is a great addition!
Cat Stuart says
I tried it tonight and it was wonderful! I struggle with cooking chicken enough (scared it will come out dry but comes out undercooked). I put it on the grill but should have left it just a minute or two longer on each side. Had to finish in the oven but still out of this world!
SRH says
This was incredibly good! I made this on the stove top and served as lettuce wraps with store bought garlic sauce and thin slices of tomato. My non-Keto husband had this on pitas. Thank you!
Terry Blanchard says
I can’t wait to try this recipe! I love your site… it has become my ‘go to’ for staying on track with eating delicious low carb!
Terry B
Tamzin Smith says
So delicious, and so easy! Made if for dinner with a girlfriend, then leftovers with my husband tonight—it was a hit with us all! Sent the link to my mom, now am sending to my brothers. Thanks, Mellissa!
Mellissa Sevigny says
Yay! I hope everyone else likes it just as much as you (and we) did! It’s great leftover which is one of the things I love about it too!
Allison Baker says
Thank you for a beautiful recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Rosangela says
Tried this, turned out great! Thanks for the recipe :)
Mellissa Sevigny says
So glad you liked it Rosangela!
Tiffany says
Oh my heavens. I just made this! My children declared it, The best chicken I’ve ever had!!!!”. Then one of the teens said, “I think you should make this regularly. Like – a lot!!! Seriously. Every week at least” I must say hubs and I thoroughly enjoyed it too. I paired it with cauli-rice with some diced zucchini and summer squash added in. There wasn’t much left over, and I am going to have it for breakfast tomorrow! The whole house smelled divine as it was cooking. I cooked it in a frying pan on the stove, after marinading the chicken in the fridge for about 3.5 hours.
Mellissa Sevigny says
Thrilled that this was a hit even with the kids – they are always the toughest critics ha ha! Thanks for taking the time to let me know you all enjoyed it!!!!
Vivianne says
Thanks for the recipe. Do we leave skins on or off? What did you do with yours?
Mellissa Sevigny says
Mine were skinless to begin with but you can leave them on if that’s an option for you!