Keto Chicken Shawarma is a low-carb twist on the classic Middle Eastern street food, packed with bold spices and tender grilled chicken. Wrapped in lettuce or served over cauliflower rice, this version skips the carbs but keeps all the delicious flavor.
Why You’ll Love This Recipe
I love how flavorful and satisfying this keto chicken shawarma is without needing bread or rice. The spice mix gives the chicken a deep, smoky flavor that tastes like it came off a rotisserie. It’s perfect for meal prep, quick dinners, or when I’m craving something different but still want to stay low-carb.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs
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Olive oil
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Garlic cloves, minced
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Lemon juice
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Ground cumin
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Ground paprika
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Ground turmeric
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Ground coriander
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Ground cinnamon
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Ground allspice
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Salt and pepper
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Optional: lettuce leaves, cauliflower rice, or keto flatbread for serving
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Garlic sauce or tahini (keto-friendly versions)
Directions
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I start by making the marinade. In a large bowl, I whisk together olive oil, lemon juice, garlic, and all the spices.
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I add the chicken thighs to the bowl, tossing them until fully coated, then cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
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When I’m ready to cook, I preheat a skillet or grill pan over medium-high heat.
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I cook the chicken for about 5–6 minutes per side, or until charred and cooked through.
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I let the chicken rest for a few minutes before slicing it into strips.
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I serve it wrapped in lettuce, over cauliflower rice, or with keto flatbread, and top it with a drizzle of garlic sauce or tahini.
Servings and timing
This recipe serves 4 and takes about 10 minutes to prep, plus 1 hour (or more) to marinate, and 15 minutes to cook. It’s quick enough for weeknights and great for prepping ahead.
Variations
Sometimes I swap the chicken thighs for breasts, but I find thighs are juicier and more flavorful. I’ve also added chopped fresh parsley or pickled onions for extra texture. For more heat, I toss in a pinch of cayenne or chili flakes. And when I want a heartier meal, I use keto wraps or low-carb tortillas.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat or microwave it briefly. I try not to overheat it to keep the chicken tender and juicy.
FAQs
Is this recipe really keto-friendly?
Yes, it’s completely keto. There are no sugars or high-carb ingredients, especially if I stick to low-carb sides like lettuce, cauliflower rice, or keto flatbreads.
Can I bake the chicken instead of grilling?
Absolutely. I bake it at 400°F for about 25–30 minutes, or until fully cooked. Then I broil it for 2–3 minutes to get a bit of char on top.
Can I freeze the marinated chicken?
Yes, I sometimes freeze the chicken right in the marinade. When I’m ready to cook, I thaw it overnight in the fridge and it’s ready to go.
What kind of sauce is keto-friendly?
I usually make a keto garlic sauce using Greek yogurt or sour cream with garlic, lemon juice, and a bit of olive oil. Tahini sauce is also a good low-carb option.
Can I use store-bought shawarma seasoning?
Yes, but I check the label to make sure there’s no added sugar or starch. Making the spice mix at home gives me full control over the flavors and carbs.
Conclusion
Keto Chicken Shawarma is one of my favorite low-carb meals—it’s bold, juicy, and easy to make. Whether I grill it fresh or use leftovers for a quick lunch, it always hits the spot. It’s the perfect way to enjoy big flavor without the carbs.
