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.
Video
Nutrition
Nutrition Facts
Keto Chicken Shawarma
Amount Per Serving
Calories 589Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 13g81%
Trans Fat 0.5g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 194mg65%
Sodium 907mg39%
Potassium 648mg19%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 4g4%
Protein 35g70%
Vitamin A 918IU18%
Vitamin C 8mg10%
Calcium 70mg7%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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