Keto Chicken Shawarma
Juicy, warmly spiced chicken thighs marinated in garlic, cumin, and lemon, then seared until charred and crisp. At just 3.2g net carbs per serving and ready in about 40 minutes of active time, this keto chicken shawarma delivers all the street-cart flavor with none of the bread.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto chicken shawarma brings the bold, smoky, garlicky flavor of the classic street food straight to your kitchen with zero bread and barely any carbs. A quick yogurt-and-spice marinade does all the heavy lifting, leaving you with tender, charred chicken that's perfect over salad, in lettuce wraps, or piled high with tahini sauce.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 tbsp extra-virgin olive oil
- 3 tbsp full-fat plain Greek yogurt
- 2 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt, plus more to taste
Instructions
- 1
In a large bowl, whisk together the olive oil, Greek yogurt, lemon juice, garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne, and salt until smooth.
- 2
Add the chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 24 hours for deeper flavor.
- 3
Heat a large cast-iron or heavy skillet over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding.
- 4
Sear undisturbed for 5 to 6 minutes per side, until deeply charred and the internal temperature reaches 165°F.
- 5
Transfer to a cutting board and rest for 5 minutes, then thinly slice against the grain.
- 6
Pile the sliced shawarma onto plates and serve with a squeeze of fresh lemon. Pairs perfectly with garlic tahini sauce, cucumber, and a side salad.
Tips & notes
- For an even more authentic char, finish the sliced chicken under a hot broiler for 2 to 3 minutes until the edges crisp.
- Store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens overnight and reheats beautifully in a skillet.
- Serve in low-carb almond flour wraps or romaine lettuce cups to build keto-friendly shawarma sandwiches.
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Frequently asked questions
- How many carbs are in keto chicken shawarma?
- Each serving has just 3.2g net carbs, along with 412 calories, 36g protein, and 28g fat. This recipe makes 4 servings.
- Can I make this in the oven instead of a skillet?
- Yes. Spread the marinated thighs on a sheet pan and roast at 425°F for 22 to 25 minutes, then broil for 3 minutes to char the edges before slicing.
- What should I serve with keto chicken shawarma?
- Keep it low-carb with garlic tahini sauce, sliced cucumber and tomato, a Greek salad, or cauliflower rice. For a handheld version, wrap the chicken in romaine lettuce or an almond flour tortilla.
