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
Teresa Born says
Thank you for a wonderful recipe. Even my non keto husband enjoyed it. So flavourful.
Erika says
Great recipe, enjoyed by the whole family. Served with zoodles for adults and pasta for kids.
Mellissa Sevigny says
Thanks Erika, great idea to serve with Zoodles!
Lisa A. says
OMG! This is the most amazing dish! I just found this recipe less than 2 weeks ago and have already made this 3 times. This is absolutely delicious! Thanks for providing this recipe.
Aquaria says
Add some nutmeg. Take it from someone with Middle Eastern ancestors: It makes all the difference.
Mellissa Sevigny says
Will try it, thanks!
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!
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!
Mellissa Sevigny says
Sorry you guys weren’t fans of this one, thanks for the feedback!