Low Carb Chicken Shawarma – Juicy, Flavor-Packed, and Weeknight-Friendly

Shawarma has a way of winning everyone over, and this low carb version brings all the smoky, spiced magic without the heavy carbs. It’s simple enough for a weeknight, but bold enough to feel like a treat. You’ll marinate chicken in warm spices, roast it until charred at the edges, and serve it with crisp veggies and a tangy sauce.

Everything comes together fast, and you don’t need special equipment. Just big flavor, tender chicken, and a plate you’ll want to lick clean.

Low Carb Chicken Shawarma - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• Olive oil: 3 tablespoons
• Lemon juice: 3 tablespoons, freshly squeezed
• Garlic: 4 cloves, finely minced
• Ground spices: 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1.5 teaspoons smoked paprika, 1 teaspoon ground turmeric, 1 teaspoon ground black pepper
• Warm spice: 1/2 teaspoon ground cinnamon
• Heat (optional): 1/4 to 1/2 teaspoon cayenne or Aleppo pepper
• Salt: 1.5 teaspoons, or to taste
• Greek yogurt or mayo (for sauce): 1/2 cup full-fat Greek yogurt (or avocado mayo for dairy-free)
• Tahini: 2 tablespoons
• Lemon: Zest of 1/2 lemon and 1 tablespoon juice
• Fresh herbs: 2 tablespoons finely chopped parsley or cilantro
• Optional sweet note: 1/2 teaspoon granular erythritol or a tiny squeeze of keto-friendly sweetener (balances the spices)
• Vegetables for serving: Sliced cucumbers, tomatoes, red onion, shredded lettuce, and fresh parsley
• Low carb bases: Butter lettuce leaves, romaine boats, or cauliflower rice

Instructions

 

• Make the marinade: In a large bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, cayenne (if using), and salt until smooth.
• Prep the chicken: Pat the chicken dry. Trim excess fat. For even cooking, slice large thighs into two pieces or butterfly thick breasts.
• Marinate: Add the chicken to the bowl and toss to coat thoroughly. Cover and marinate at least 30 minutes, up to 12 hours in the fridge. The longer it sits, the deeper the flavor.
• Preheat your cooking method: Oven to 425°F (220°C), or heat a large cast-iron skillet over medium-high, or preheat the grill to medium-high.
• Cook in the oven: Arrange chicken on a lined sheet pan, leaving space between pieces. Roast 18–22 minutes until cooked through (165°F/74°C). For charred edges, broil for 2–3 minutes at the end.
• Cook in a skillet (alternative): Add a thin film of oil to a hot skillet. Sear chicken 5–6 minutes per side until browned and cooked through. Work in batches for best color.
• Grill option: Oil the grates, then grill 4–6 minutes per side, depending on thickness, until nicely charred and done.
• Rest and slice: Transfer chicken to a board and rest 5 minutes. Slice thinly against the grain for that classic shawarma feel.
• Make the sauce: Stir together Greek yogurt, tahini, lemon zest and juice, parsley, and sweetener if using. Season with salt and a splash of water to thin to a drizzle.
• Assemble: Pile chicken onto lettuce leaves or over cauliflower rice. Add cucumbers, tomatoes, red onion, and herbs. Finish with a generous drizzle of sauce.

What Makes This Recipe So Good

• Big flavor, low effort: The marinade does most of the work. A quick toss, a short rest, and into the oven or skillet it goes.
• Low carb without compromise: You’re skipping the pita, not the taste.

  Serve with lettuce wraps, cauliflower rice, or a loaded salad.

• Meal prep friendly: The chicken reheats beautifully, and the sauces keep well. Perfect for lunches all week.
• Customizable heat: Keep it mild or turn it up. You’re in control of the spice level.
• Balanced and satisfying: A good mix of protein, healthy fat, and crunchy veggies keeps you full without feeling heavy.

Ingredients

• Chicken: 2 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
• Olive oil: 3 tablespoons
• Lemon juice: 3 tablespoons, freshly squeezed
• Garlic: 4 cloves, finely minced
• Ground spices: 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1.5 teaspoons smoked paprika, 1 teaspoon ground turmeric, 1 teaspoon ground black pepper
• Warm spice: 1/2 teaspoon ground cinnamon
• Heat (optional): 1/4 to 1/2 teaspoon cayenne or Aleppo pepper
• Salt: 1.5 teaspoons, or to taste
• Greek yogurt or mayo (for sauce): 1/2 cup full-fat Greek yogurt (or avocado mayo for dairy-free)
• Tahini: 2 tablespoons
• Lemon: Zest of 1/2 lemon and 1 tablespoon juice
• Fresh herbs: 2 tablespoons finely chopped parsley or cilantro
• Optional sweet note: 1/2 teaspoon granular erythritol or a tiny squeeze of keto-friendly sweetener (balances the spices)
• Vegetables for serving: Sliced cucumbers, tomatoes, red onion, shredded lettuce, and fresh parsley
• Low carb bases: Butter lettuce leaves, romaine boats, or cauliflower rice

Step-by-Step Instructions

1. Make the marinade: In a large bowl, whisk olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, black pepper, cayenne (if using), and salt until smooth.
2. Prep the chicken: Pat the chicken dry.

   Trim excess fat. For even cooking, slice large thighs into two pieces or butterfly thick breasts.

3. Marinate: Add the chicken to the bowl and toss to coat thoroughly. Cover and marinate at least 30 minutes, up to 12 hours in the fridge.

   The longer it sits, the deeper the flavor.

4. Preheat your cooking method: Oven to 425°F (220°C), or heat a large cast-iron skillet over medium-high, or preheat the grill to medium-high.
5. Cook in the oven: Arrange chicken on a lined sheet pan, leaving space between pieces. Roast 18–22 minutes until cooked through (165°F/74°C). For charred edges, broil for 2–3 minutes at the end.
6. Cook in a skillet (alternative): Add a thin film of oil to a hot skillet.

   Sear chicken 5–6 minutes per side until browned and cooked through. Work in batches for best color.

7. Grill option: Oil the grates, then grill 4–6 minutes per side, depending on thickness, until nicely charred and done.
8. Rest and slice: Transfer chicken to a board and rest 5 minutes. Slice thinly against the grain for that classic shawarma feel.
9. Make the sauce: Stir together Greek yogurt, tahini, lemon zest and juice, parsley, and sweetener if using.

   Season with salt and a splash of water to thin to a drizzle.

10. Assemble: Pile chicken onto lettuce leaves or over cauliflower rice. Add cucumbers, tomatoes, red onion, and herbs. Finish with a generous drizzle of sauce.

Keeping It Fresh

• Storage: Keep sliced chicken in an airtight container in the fridge for 4 days.

  Store veggies and sauce separately to avoid sogginess.

• Freezing: Freeze cooked chicken (without sauce) for up to 2 months. Thaw overnight, then reheat gently in a skillet with a splash of water or broth.
• Reheating: Pan-sear over medium heat to revive char and keep it juicy. Avoid the microwave if you can; it can dry the chicken.
• Meal prep tip: Portion chicken with cauliflower rice in containers.

  Add fresh veg right before eating for the best crunch.

Why This is Good for You

• High-protein base: Chicken thighs offer satisfying protein to support muscle and appetite control.
• Healthy fats: Olive oil and tahini provide monounsaturated fats and sesame-derived nutrients that help with satiety.
• Spice-powered benefits: Turmeric, cumin, coriander, and garlic bring antioxidants and big flavor without extra carbs.
• Veggie-forward: Crisp cucumbers, tomatoes, and herbs add fiber, volume, and freshness to keep the meal balanced.
• Low carb, steady energy: With fewer starches and sugars, this meal helps avoid the post-lunch slump.

Pitfalls to Watch Out For

• Skipping the salt: Under-seasoned chicken falls flat. Taste your sauce and adjust the salt to wake up the flavors.
• Crowding the pan: If the chicken steams instead of sears, you’ll miss the signature char. Cook in batches if needed.
• Over-marinating in acid: More than 12 hours can make the texture mushy.

  Keep the lemon in check, or marinate longer with less acid.

• Watery veggies: Tomatoes and cucumbers can leak. Pat them dry or seed them if you’re prepping ahead.
• Sauce too thick: Thin with water or lemon juice a teaspoon at a time until it drizzles smoothly.

Recipe Variations

• Garlic lovers: Add roasted garlic to the sauce for a sweeter, deeper flavor.
• Dairy-free: Swap Greek yogurt for avocado mayo or coconut yogurt. Keep the tahini for creaminess.
• Extra smoky: Use a touch more smoked paprika or add a drop of liquid smoke to the marinade.
• Spice swap: Try baharat or ras el hanout in place of some spices for a different Middle Eastern profile.
• Bowl style: Build a shawarma bowl with cauliflower rice, pickled onions, olives, and a squeeze of lemon.
• Air fryer: Cook at 380°F (193°C) for 12–15 minutes, flipping once, until browned and cooked through.
• Pescatarian twist: Use salmon or firm white fish; reduce cook time and go lighter on the lemon in the marinade.

FAQ

Can I use chicken breasts instead of thighs?

Yes.

Breasts are leaner and can dry out faster, so don’t overcook them. Butterfly thick pieces for even cooking and check for doneness around the 15–18 minute mark in the oven.

Is this recipe keto-friendly?

It is. The chicken, sauce, and veggies are naturally low in carbs.

Just serve with lettuce wraps or cauliflower rice and skip traditional pita.

How long should I marinate the chicken?

Aim for at least 30 minutes for decent flavor, and up to 12 hours for deeper seasoning. If you need to prep early, mix the marinade without the lemon, marinate overnight, then add lemon one hour before cooking.

What if I don’t have tahini?

You can make the sauce with just Greek yogurt, lemon, garlic, and herbs. For nutty depth, a spoon of almond butter works in a pinch, but thin it well and season to taste.

How do I make it spicier?

Add more cayenne, a pinch of chili flakes, or a drizzle of harissa to the marinade or sauce.

Taste as you go so it doesn’t overwhelm the other flavors.

Can I cook this on a sheet pan with vegetables?

Yes, but choose low-moisture veggies like zucchini wedges, bell peppers, or red onion. Toss them lightly in oil and roast on a separate pan to keep the chicken from steaming.

In Conclusion

Low Carb Chicken Shawarma brings all the layered, street-food flavor with a simple home-cook approach. The spiced marinade, quick roast, and creamy lemon-tahini sauce make a meal that’s satisfying and flexible.

Whether you wrap it in lettuce, build a bowl, or meal prep for the week, it stays bold, fresh, and low in carbs. Keep the steps simple, season with confidence, and enjoy every juicy, charred bite.