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
Here’s the low carb chicken shawarma recipe! Be sure to hashtag #lowcarbology on instagram!
Chicken Shawarma Recipe: Easy & Low Carb
- 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.
If you liked this shawarma chicken recipe you may also like…
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
11 thoughts on “Chicken Shawarma Recipe: Easy & Low Carb”
So happy to see this recipe – it was street food on pita bread in Bahrain, the Navy had me there for almost 7 months!
my son is in the navy and he requested it 🙂 He had it somewhere over there.
I am big foodies and I was looking for chicken shawarma recipes for a long time. I am definitely going to try it on my shawarma machine. Thanks for this post and I am really looking forward to your next post
Thanks for reading.
If I want to double this recipe do I just double all ingredients?
Can’t wait to make this and so glad I found your posts. The Shawarma also looks fantastic.
Thank you and keep them coming.
This looks great Marye. I forget about using radishes in dishes, but so much flavor and no carbs. So that’s wonderful. Thanks for another great, flavorful recipe and cheers to the new year!
🙂 thanks Allie!