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 dairy free, Paleo and even Whole 30 compliant!
Ok so full disclosure, this isn’t truly a shawarma because it isn’t cooked on a rotisserie 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 low carb tortilla.
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 LURV 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
Keywords: chicken, shawarma, grilling, spicy, Middle East, keto, low carb, gluten free, egg free, nut free, Paleo, Whole 30, dairy free
kelly macaluso says
Excellent !!! Used chicken thighs because that’s what I had on hand and pan fried bc it was cold enough I didn’t feel like venturing out to the grill. Made this as a shawarma bowl with quinoa/brown rice base, shredded carrots, tomato, cucumber, julienned spinach and arugula. Topped with the tahini sauce (yum) and also another fave Middle Eastern sauce — Toum (its the garlic sauce served w shawarma and is super easy to make with a blender or immersion blender.) Just enjoyed leftovers for lunch and I’m thinking about making more of the chicken tonight — could seriously eat this every day. Thanks for sharing another great recipe!
★★★★★
Mellissa Sevigny says
Thanks Kelly!
Lisa says
I discovered this recipe the first year I followed the Squeaky Clean plan.
It is in my regular rotation and I keep a print out of it in the kitchen.
Whenever I don’t know what to make, this jumps to the top of my list.
★★★★
Angela says
I could never figure out the proper combo of spices for shawarma, but you totally nailed it! My family used to haunt a popular Greek & Lebanese restaurant before we relocated to TX, and my daughters loved it. And we all missed their incomparable chicken shawarma. While there are far more Middle Eastern restaurants here in our current city, none are as good as our old fave.
I stumbled upon your recipe and decided to give it a go. I didn’t care about cauliflower anything; I just wanted the chicken. And I was not disappointed! I make your spice blend in batches and store in jars for convenience. I’ve made this on the grill, in the oven, on the stove, and in my air fryer. To me, the AF and stove top were the tastiest of the bunch. BUT, now that we have a gas grill, I’m ready to try that out. Charcoal is a bit overwhelming, but I’m thinking the gas grill will compliment or accentuate the flavors. (I’ll keep you posted.)
Thank you SO MUCH for your recipe! Not only is the chicken perfectly seasoned, but the tahini sauce—Oh. My. Gosh. It’s very similar to a sauce I had in a little hole-in-the-walk Greek diner overseas.
★★★★★
Mellissa Sevigny says
Thanks so much for taking time to rate and comment on this Angela, it really made my day to know that this shawarma recipe is so close to one you loved and have been missing!
Suzanne says
I don’t know if I’ve eaten chicken schwarma before, I’m not remembering, but this was delicious and we’ll do it again. I’m doing a sqeaky clean at the moment and this fit. I’m making your beef kofta meatballs tomorrow from your cookbook! Looking forward to those also. Thanks for the recipes that make this diet delicious!
Lee says
Despite all the rave reviews on this recipe (and the accompanying cauliflower cous cous), I won’t make this again. My boyfriend barely ate any of it and I am thankful I only made a single batch. I think the flavors would have been much better had I baked the chicken instead of grilling it as grilling seemed to overwhelm the spices. The tahini sauce was great, though, and I’ll keep making that for other dishes!
I also had a really tough time giving the cous cous that the recipe recommended serving it with any flavor. It was so lackluster that I essentially threw my spice cabinet in it, which rendered it edible but not good. I think with some tweaks, this could be an excellent recipe, but I didn’t enjoy it as is.
HOWEVER, I love this website and after making five or six recipes from it, this is the first one I wouldn’t remake. My boyfriend constantly asks about all good recipes “is this from that website? The breathe one?”
★★
Mellissa Sevigny says
Sorry you guys weren’t fans of this one, thanks for the feedback!
Brittany York says
By far the favorite recipe in our household!! My fiancé requests this more than any other thing we’ve tried! So full of flavor and delicious!
★★★★★
Mellissa Sevigny says
That’s a great compliment Brittany, thank you! 😘
Rick L Voyles says
Great flavor definitely need to let it sit at least over night the longer the better.
★★★★
Kathy says
This recipe was E X C E L L E N T. We just started keto two weeks ago and this is hands-down the best recipe we’ve tasted yet. Thank you for sharing this. We’ll be making this frequently.
★★★★★
Mellissa Sevigny says
So happy to hear this Kathy, thank you!
Angela King says
That’s so funny I just started keto too and That’s why I looked this up too!!! I’m excited to make it!!!
Shannon Carter says
This is excellent. I’ve been eyeing this recipe for a long time and finally made it for company tonight. My slices weren’t as perfect as yours, Mellissa, but the flavor makes up for presentation. The chicken doesn’t need the tahini sauce but it is delicious together nonetheless. I served it with a cauliflower rice pilaf and a cucumber/red onion/kalamata salad. A budget friendly meal, too. Its going in my regular rotation! Thank you!
★★★★★
Dianne Goldstone says
The chicken was so moist and tasty. Lovely recipe and one I will be using on a regular basis. Thank you. It was simply delicious.😋
★★★★★
Elizabeth Brown says
Thanks so much! My husband loves Shawarma and really likes this recipe!
★★★★★
Michelle A says
I think I’ll use the cast iron skillet to sear and then bake. I can’t wait to taste it. ?
Darlene says
Does the nutritional info include the tahini as well or would that be an additional count?
Peekiesmom says
This is a favorite around here! Such an excellent recipe. I always cook it in the oven but I imagine grilled wouldn’t be even better! It’s zero carbs, but don’t you have to count the spices? Not trying to be “that girl” but I don’t want to go over 20 grams. Thanks for all your great work!
Mellissa Sevigny says
The spices do contain minimal carbs but not all of it stays on the chicken and when you divide it up between all of the servings it is around .2g per serving – therefore zero. Feel free to count 1g if it makes you feel better though!
kerri says
Before I went LowCarb, every Thursday I would eat at the Mediterranean restaurant and would have chicken shawarma and I have missed it terribly… but you, being the awesome person you are have made my taste buds very happy! My kids, under 9, said this chicken was the bestest ever(and that’s high praises from a mcnuggest meat eater only)…. thank you for the time you take to create these wonderful dishes!
★★★★★
Mellissa Sevigny says
That is high praise, thank you!
Louise says
Thank for this recipe. It is delicious. Made taboulé ( replacing bulgar by hemp hearts) to serve with it.
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!