Easy Chicken Shawarma

Homemade Chicken shawarma with veggies in a white plate

Discover an easy, healthy homemade Chicken Shawarma recipe and learn the differences between Kebab, Gyros, and Shawarma.

Course Main Course

Cuisine homemade, Moroccan

Keyword chicken, low carb, shawarma, Wrap

Prep Time 20

Cook Time 40

Total Time 1

Servings portions

Calories 341kcal

Author missblasco

Ingredients

For the Chicken & Marinade:

1.3 lbs Boneless chicken breast fillets
1 tsp Sea salt
1 tsp Paprika Sweet or hot, according to preference
1 tsp Ground cumin
1 tsp Ground cinnamon
1 tsp Turmeric
1 tsp Onion powder
2 Garlic cloves minced or crushed
1 tbsp Lemon juice approx. half a lemon
1 tbsp Orange juice approx. half an orange
Lemon zest from half a lemon
1 Medium onion halved (I recommend using half white and half red for extra flavor)

For the Yogurt Sauce:

1 cup Plain yogurt Use Greek yogurt for a creamier texture
1/2 tsp Garlic powder
A pinch of sea salt
Fresh parsley finely chopped
A drizzle of Extra Virgin Olive Oil
A few drops of lemon juice

For the Garnish:

1 Bell pepper julienned
1 Tomato sliced
1 Cucumber sliced
1/2 Red onion julienned
Lettuce leaves Romaine or Butter lettuce
Artisan or store-bought tortillas Corn, wheat, or low-carb options

Instructions

Prepare the Marinade: In a large bowl, combine all the dry spices. Add the lemon and orange juices, lemon zest, and crushed garlic. Season with salt and stir well to create a paste.
Marinate: Add the chicken breast fillets to the bowl. Ensure each piece is thoroughly coated with the marinade. Cover with plastic wrap and refrigerate for 4 to 8 hours to allow the flavors to penetrate the meat.
Prep the Oven: Preheat your oven to 400°F (200°C).
Assemble the Shawarma: Place one onion half face-down on a baking tray to act as a base. Insert a long wooden or metal skewer into the center of the onion. Thread the marinated chicken fillets onto the skewer, stacking them one on top of the other. Finish by topping the skewer with the other half of the onion.
Tip: It is efficient to make several skewers at once to maximize oven space and have healthy leftovers for the week.
Roast: Lower the oven temperature to 350°F (180°C). Bake for approximately 35 to 40 minutes. Keep an eye on it to ensure the meat is cooked through and slightly charred on the edges without becoming too dry.
Rest and Slice: Remove the shawarma from the oven and let it rest for a few minutes. Slice the meat vertically from the skewer.
Make the Sauce: While the chicken rests, whisk together the yogurt, garlic powder, salt, pepper, lemon juice, olive oil, and fresh parsley (or cilantro).
Serve: Arrange the fresh sliced vegetables on a platter. Serve the warm chicken in lettuce cups, endive leaves, or tortillas. Drizzle generously with the yogurt sauce.

Nutrition