Who says you can't bring the flavors of street food to your cozy kitchen? We're recreating this Middle East classic with our Keto Chicken Shawarma. Sounds intriguing, right? This recipe gives street food a whole new low-carb spin that aligns with your keto goals.

Jump to:
- Preparation and cooking overview
- Chef's note
- 🌯Ingredients for this keto chicken shawarma recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Chicken Shawarma: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto chicken shawarma?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Preparing this dish is very simple. Mix the marinade, slather it on some juicy chicken, and let those flavors soak in. All it takes is a quick sizzle in a hot pan, and you'll have perfectly cooked chicken. We suggest you marinate the chicken for the best taste for a day. And when you start cooking, this dish will be ready in just 30 minutes!
Chef's note
Add a dash of smoked paprika for a smoky twist or cayenne pepper for heat. If you're out of yogurt, you can swap it for keto-friendly mayonnaise. Just feel free to experiment with new ingredients.
🌯Ingredients for this keto chicken shawarma recipe
Here is a simple ingredient list for this keto low-carb chicken shawarma.

Ingredient substitutions
Additional ingredients

Cooking tools required
To make this Keto Chicken Shawarma recipe, you will need the following kitchen tools:
Tools substitute options

How to make Keto Chicken Shawarma: step-by-step guide
Cooking methods
Preparation steps
- First things first, gather your ingredients and measure them.
- Grate the onion, and mince the garlic.
- Arrange the marinated chicken thigh fillets in layers on waxed paper.
- Roll them tightly and fold the edges. Keep the wrapped meat in a freezer for a minimum of 24 hours.
- Remove the waxed paper and cut the chicken into strips while still frozen. Use a knife to make long, even slices by cutting the thickest part at a 45-degree angle. Gently flatten the sliced portion for even thickness.

Cooking instructions
- Strain the grated onion in a mixing bowl. Save the juice and discard the leftovers.
- Add minced garlic, yogurt, vegetable oil, tomato paste, thyme, cumin, black pepper, red pepper flakes, and salt in the same bowl. Mix well to create a marinade.
- Toss the chicken pieces in the marinade and coat them thoroughly.
- Let it freeze and follow the prep steps to cut it into strips.
- Heat the cast-iron pan over medium-high heat and melt the butter.
- Add the marinated chicken pieces and cook until slightly browned, stirring occasionally.
- Remove the pan from heat and enjoy your chicken shawarma.








Chef's pro tip
Slice the chicken thighs while they're still frozen. It makes cutting a breeze, giving you even slices and keeping the meat in shape while cooking.
What to serve with keto chicken shawarma?
How to make it healthier?

Time-saving tips
What can I prepare ahead of time?

Storage and reheating instructions
Storage tips
Here are the best storage tips for your shawarma leftovers:
Reheating tips

Recipe wrap-up and conclusion
This Keto Chicken Shawarma is a must-try for all keto enthusiasts. You can make this low-carb version of traditional shawarma at home with just a few ingredients. We bet you're already craving some juicy chicken nestled in a bed of crisp, fresh greens!
Now, it's your turn to whip up this dish right in your own kitchen and share how it turns out. We can't wait to hear about it. Happy cooking!
Frequently asked questions
📖 Recipe

Keto Chicken Shawarma
Ingredients
- 3 skinless boneless chicken thighs (approximately 1 pound)
- 1 medium-sized onion finely chopped or grated
- 1 garlic clove minced
- 2 tablespoons plain yogurt
- ¼ cup olive oil
- 1 tablespoon tomato paste
- ½ teaspoon thyme
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- ½ teaspoon cayenne
- ½ teaspoon sea salt
- 2 tablespoons butter
Instructions
Preparation steps
- First things first, gather your ingredients and measure them.
- Grate the onion, and mince the garlic.
- Arrange the marinated chicken thigh fillets in layers on waxed paper.
- Roll them tightly and fold the edges. Keep the wrapped meat in a freezer for a minimum of 24 hours.
- Remove the waxed paper and cut the chicken into strips while still frozen. Use a knife to make long, even slices by cutting the thickest part at a 45-degree angle. Gently flatten the sliced portion for even thickness.
Cooking instructions
- Strain the grated onion in a mixing bowl. Save the juice and discard the leftovers.
- Add minced garlic, yogurt, vegetable oil, tomato paste, thyme, cumin, black pepper, red pepper flakes, and salt in the same bowl. Mix well to create a marinade.
- Toss the chicken pieces in the marinade and coat them thoroughly.
- Let it freeze and follow the prep steps to cut it into strips.
- Heat the cast-iron pan over medium-high heat and melt the butter.
- Add the marinated chicken pieces and cook until slightly browned, stirring occasionally.
- Remove the pan from heat and enjoy your chicken shawarma.
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