Low-Carb Chicken Shawarma

Shawarma is an Arab meal that is made by grilling meat on a spit. Since most of us don’t have a spit, I created this delicious version for my family. We love topping ours with pickles, pickled red onion and olives, and sheep milk yogurt for a tangy finish, but feel free to create your own version. You can buy a store-bought shawarma seasoning mix, but I prefer to make my own, making sure I’m using pure ingredients with no fillers or additives. You can use this on beef, pork and even shrimp to change it up. Eating a low-carb diet may be very helpful in weight loss, weight maintenance and burning fat for fuel versus glucose. Low-carb diets support the mobilization of stored fat on the body to use as energy, the preferred fuel source for your heart and brain. Whenever choosing chicken, it is best to purchase pasture-raised, organic chicken to minimize incoming toxins, which ultimately lead to chronic inflammation - the root of all diseases. Enjoy!

Serves 4

Ingredients

  • 2 lbs. Boneless, chicken breasts or thighs (choose skinless or skin-on)

  • 3 T. fresh lemon juice

  • 3 T. olive oil or avocado oil

  • 2 cloves garlic, smashed (optional)

  • 2 t. Sea salt

  • 2 t. Ground pepper (optional)

  • 4 t. Ground cumin

  • 4 t. Ground coriander

  • 2 t. Paprika

  • 1 t. Turmeric

  • 1 t. Ground cloves

  • 1/4 t. Cayenne pepper


Directions

  • Blend all the spices together with the lemon juice and oil. 

  • Place chicken in a large ziploc bag, or glass container, and add the spices. 

  • Massage until evenly coated.

  • Marinate chicken overnight (preferable, but not necessary).

  • Set oven to 450.

  • Line a large baking tray with parchment paper. 

  • Place chicken on the sheet pan and cook for about 20 to 25 minutes, turning once. 

  • Grilling is an option as well.

  • Let chicken rest for 10 minutes and then slice into thin strips.

     

    Serving suggestions:

  • Grain-free tortillas (Egglife, Siete are examples)

  • 1 red onion, thinly sliced

  • 1 c. parsley, finely chopped

  • 3 c. shredded red cabbage

  • 1 c. pickles

  • 1/2 c. my Lemon-Tahini Dressing

  • plain goat or sheep milk yogurt

  • Serve in warm tortillas, over shirataki rice, kelp noodles, Palmini noodles or spiralized noodles sauteed in ghee with an assortment of toppings (see above).


ProteinsKristin Smithgluten free, keto, low carb, grain-free, paleo, carnivore