This almost authentic chicken shawarma recipe is easy to make right in the oven and has less than two carbs per serving. The chicken is meltingly tender and juicy with plenty of exotic flavor. Radishes, capers, and Kalamata olives add flavor and texture without adding carbs.
For this recipe you’ll need: boneless chicken breast, olive oil, cumin, salt, allspice, turmeric, garlic powder, cinnamon, ginger, black pepper, hot sauce, cardamom, smoked paprika, Kalamata olives, radish, capers
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One of my sons is in the Navy and he travels a bit, to say the least. When he let me know that he was coming home for Christmas this year I asked if there was anything special he wanted for dinner while he was here. Without hesitation he said, “Chicken Shawarma, Mom. I had some in the Middle East and it was AMAZING. Do you think you can make it?”
I replied right back, also without hesitation, “Of course I can!”
Seconds later I was Googling, how in the hell do you make chicken shawarma?
I am happy to report that I made it, he liked it and the world was a happy place.
I was even happier to realize that chicken shawarma has basically 0 carbs. It’s the sauces and the rice that kicks those numbers up. The main thing was figuring out how to make chicken shawarma at home because it is grilled on a spit. Most of the recipes called for it to be made on a grill but I decided the oven was going to have to do.
The chicken breast is marinated in a highly seasoned paste for several hours and then just cooked in a hot oven. What comes out is the most tender, juicy, and aromatic chicken that ever graced your table.
I like this served with buttered cauli-rice. It just works together really well. The olives, capers, and radishes add texture and crunch – you could also use cucumbers. Greek yogurt or sour cream can be used as a sauce, too. Personally, I like it just like this – without any kind of sauce.
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I love my insta-read thermometer! I don’t have to worry about over or under cooking the meat!
Chicken Shawarma Nutrition Info
Easy Chicken Shawarma Recipe
- 1/2 pound boneless chicken breast sliced on the diagonal
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1/4 teaspoon hot sauce
- 1/4 teaspoon ginger
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cardamom
- 4 Kalamata Olives
- 1 Radish sliced thin
- 1 teaspoon capers
Stir all the marinade ingredients together in a bowl until they form a smooth paste.
Add the sliced chicken and turn so that all sides are covered in the mixture.
Cover and refrigerate for 4 hours.
When ready to cook preheat the oven to 400F
Place the chicken on a heavy baking sheet.
Cook until done, about 10 to 15 minutes (internal temp 165).
Garnish with the olives, the radishes and the capers.
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Click on the image to see the recipe. From left to right (all low carb): Low Carb Chicken with Pumpkin Alfredo, Chicken with Spicy Thai Dipping Sauce, Chicken Pot Pie