Name: Keto Chicken Shawarma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: For the Chicken Marinade:; 1.5 lbs boneless, skinless chicken thighs or breasts; 3 tablespoons olive oil; 2 tablespoons lemon juice; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; ½ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¼ teaspoon ground cayenne (optional); Salt and pepper to taste; Fresh parsley or cilantro, chopped (for garnish); Optional for Serving:; Cauliflower rice; Lettuce wraps or low-carb tortillas; Keto garlic yogurt sauce or tzatziki

Jump to Recipe·Leave a Review

This Keto Chicken Shawarma is tender, flavorful, and full of Middle Eastern spices. I marinate juicy chicken in a blend of garlic, lemon, and warm seasonings, then cook it until golden and aromatic. It’s low-carb, high-protein, and incredibly satisfying — perfect for wraps, salads, or bowls.

Why You’ll Love This Recipe

I love this recipe because it’s bursting with bold flavor but still fits perfectly into a keto lifestyle. The marinade is quick to mix, and the chicken turns out juicy every time. It’s a versatile dish — I can serve it with cauliflower rice, lettuce wraps, or roasted veggies. Plus, it stores well, making it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Olive oil
Lemon juice
Garlic, minced
Ground cumin
Ground coriander
Smoked paprika
Ground turmeric
Ground cinnamon
Ground cayenne (optional)
Salt and pepper
Fresh parsley or cilantro, for garnish

For serving (optional):

Cauliflower rice
Lettuce wraps or low-carb tortillas
Keto garlic yogurt sauce or tzatziki

Directions

I start by whisking together olive oil, lemon juice, garlic, and all the spices in a large bowl.
I add the chicken and toss to coat it thoroughly in the marinade. I cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
When ready to cook, I preheat a grill pan or skillet over medium-high heat.
I cook the chicken for about 6–7 minutes per side, until nicely charred and fully cooked through.
I transfer the chicken to a cutting board, let it rest for a few minutes, then slice it into strips.
I serve it over cauliflower rice, in lettuce wraps, or with a drizzle of keto-friendly garlic sauce.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare (plus marinating time) and 15 minutes to cook.

Variations

I sometimes use Greek yogurt in the marinade for extra tenderness (if I’m not strictly dairy-free).
For a spicier kick, I add extra cayenne or chili flakes.
I occasionally bake the chicken in the oven at 400°F for 20–25 minutes instead of grilling.
For a quick lunch, I use the leftovers to make a shawarma salad with lettuce, cucumbers, and feta.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently in a skillet or microwave until hot. It also freezes well for up to 3 months — I thaw it overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful. If I use breasts, I make sure not to overcook them.

Is this recipe spicy?

It’s mildly spiced, but I can easily add more cayenne if I prefer heat.

Can I cook the chicken in the oven?

Definitely. I bake it at 400°F for 20–25 minutes or until fully cooked.

What sauces go well with shawarma?

I love keto garlic yogurt sauce, tahini dressing, or a drizzle of olive oil and lemon juice.

How do I make it dairy-free?

Simply skip the yogurt-based sauces and stick to olive oil or tahini dressings.

Conclusion

This Keto Chicken Shawarma is one of my favorite flavorful and healthy meals. I love how simple it is to prepare yet how rich and complex the taste turns out. It’s perfect for meal prep, light dinners, or anyone craving bold Middle Eastern flavors without the carbs.