Keto Chicken Shawarma

I have been making Chicken Shawarma since 2015 when I saw the recipe in the New York Times magazine.

We absolutely love this – I just ketofied it so we can still have this.

The Middle Eastern spices make this just the right amount of spiciness.

I have done this both in the slow cooker and in the oven – I love how the outside is crispy when cooked in the oven, but I also love the convenience of the slow cooker at times.

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5 from 1 vote

Keto Chicken Shawarma

This is a very flavorful Middle Eastern chicken dish. The blend of spices is very flavorful. This recipe is made with skinned chicken thighs and is delicious!

Course: Main Course

Cuisine: Keto

Servings: 4

Calories: 519kcal

Ingredients

• 1/2 cup lemin juice
• 1/2 cup olive oil
• 1 tsp garlic powder can use minced garlic
• 1 tsp salt
• 2 tsp black pepper
• 2 tsp cumin
• 2 tsp paprika
• 1/2 tsp turmeric
• pinch cinnamon
• red pepper flakes to taste
• 2 lbs boneless, skinless, chicken thighs

Instructions

• Prepare the marinade in a large zip lock plastic bag - all engredients except chicken
• Add the chicken to the marinade - place in refrigerator for at least 1 hour - longer is better
• Preheat oven to 425 F
• Line a sheet pan with aluminum foil or parchment paper for easy clean up
• Place the chicken thighs on the sheet pan
• Pour any remaining marinade over the chicken thighs
• Bake for 35 minutes
• Remove from oven and enjoy!

Notes

This makes 4-6 servings  and I have calculated for 4.

I also put this in the slow cooker sometimes when I want to just relax and set and forget.

It will depend on how hot your slow cooker is, but it would take about 4 hours.

Nutrition

Calories: 519kcal | Carbohydrates: 2g | Protein: 44g | Fat: 37g | Saturated Fat: 6g | Fiber: 1g | Sugar: 1g