keto chicken shawarma
I’m typically not into special diets, but two that I could get behind are keto, and paleo. The biggest disadvantages of these diets is making tasty food.
Both of these diets come with many health benefits in my opinion, but require a little more effort to impart flavor.
Well, at least that was the case until this chicken shawarma.
Why this Works:
Low in Carbs: Shawarma typically relies on the spices and marinade for flavor, not carbs.
By using keto-friendly wraps or lettuce leaves instead of pita bread, this recipe keeps the carbohydrate count very low, making it suitable for a keto diet.
Healthy Fats: The olive oil in the marinade and the optional Greek yogurt contribute healthy fats, which are essential for the keto diet as they help increase fat intake to support ketosis.
High-Flavor Ingredients: Spices like cumin, coriander, paprika, and garlic add deep, complex flavors without adding carbs or sugar. These ingredients also have anti-inflammatory and antioxidant properties.
Protein-Rich: Chicken thighs are higher in fat and tend to be juicier than breasts, making them ideal for keto, but either cut provides quality protein.
Protein helps maintain muscle mass and satiates hunger, which is important when following a keto diet.
Flexible Serving Options: By using lettuce leaves or keto wraps, you can customize the portion size and serving style to fit keto requirements.
This makes the meal more versatile, giving you the same enjoyment as a traditional shawarma without the extra carbs from pita or bread.
Simple Preparation: The marinating and cooking process is straightforward, allowing the spices to penetrate the meat deeply, ensuring a juicy and flavorful result.
Keto Chicken Shawarma
Ingredients
For the Marinade:
- 1 lb 450g boneless, skinless chicken thighs (or breast, if preferred)
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp Greek yogurt optional for extra flavor
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom optional
- Salt and pepper to taste
For Serving:
- Keto-friendly wrap or lettuce leaves such as romaine or butter lettuce
- Fresh cucumber slices tomato slices, and red onion
- Fresh parsley for garnish
- Low-carb tzatziki or garlic sauce optional
Instructions
Marinate the Chicken:
- In a large bowl, mix together the olive oil, lemon juice, yogurt, garlic, and all the spices.
- Add the chicken and ensure it’s fully coated. Cover and marinate in the fridge for at least 1 hour (or overnight for best results).
Cook the Chicken:
- Preheat a grill pan or skillet over medium-high heat.
- Add the marinated chicken and cook for 6–8 minutes on each side, or until fully cooked and nicely browned. The internal temperature should reach 165°F (75°C).
- Let the chicken rest for a few minutes, then slice it thinly.
Assemble the Shawarma Wraps:
- Layer the sliced chicken in a keto-friendly wrap or on large lettuce leaves.
- Top with cucumber, tomato, and red onion slices.
- Garnish with fresh parsley, and drizzle with low-carb tzatziki or garlic sauce, if desired.
