Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! Coming in at only 3g net carbs per serving this low carb chicken Shawarma is a perfect healthy addition to your low carb dinner menu rotation. Thank you so much for such a delicious recipe that I have added to our rotation. So here you go, 5 stars! Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in … In my opinion the very best way to cook Chicken Shawarma is over a grill, but I realize that’s not alway convenient so my second choice method, and actually the one I used to cook the chicken you see in these photographs, is with a cast iron grill pan. While the quinoa is cooking prepare the salad, chop the onion, bell pepper, cucumber, tomatoes, and parsley. I would love to hear about your experience making it. Most will also add cuts of pure fat in between the chicken or lamb cuts to keep it juicy so to speak. Drain the quinoa and place it into a pot. Season the chicken pieces with Ras El Hanout (or shawarma seasoning), paprika, salt, and pepper. You'll need a hot gas or charcoal grill. If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! You’ll find all the cook times for each of these methods in my recipe card at the end of the post. Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. So the first thing you need to do is ensure that the chicken is evenly coated in the marinade, and that you leave enough time for the marinade to infuse all its wonderful flavors into the chicken. If you’re looking for a low carb bread to serve this with you can use my Low Carb Keto Coconut Flour Tortillas which are the same tortillas pictured in the recipe photos above. Add the salad next to it and serve. Tender and flavorful seasoned chicken chunks served in a bowl with salad and quinoa! For the Dry Rub: 2 tsp paprika; 2 tsp cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp allspice; 1 tsp ground tumeric; 1 tsp kosher salt; 1/4 tsp ground cinnamon; 1/4 tsp freshly ground black pepper; 1/8 tsp cayenne; 2 TB … 150g low fat natural yoghurt. (This step can be made ahead). 1 garlic clove, finely chopped. Shawarma is originally made of lamb cuts, but it is now widely made using chicken, turkey, beef, or veal. If you love grilled chicken in general but are looking for something not too spicy then you’ll love the taste of this recipe. This Easy, Healthy Chicken Shawarma is waist-friendly and incredibly scrumptious! It’s not hot and spicy but we have added a small amount of cayenne pepper so you can adjust the amount up or down to suit your tastes. I’d half it as I don’t think you’ll need it all. Super versatile as well. Marinate chicken for 1 - 8 hours, or overnight. Soooo good! Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it. Add chicken and … For chicken:chicken breasts boneless/skinless, cut into small bite-sized cubesRas El Hanout seasoning or shawarma seasoning * see notessmoked paprikakosher salt and pepper extra virgin olive oil divided small white onion, slicedFor the bowls:dry quinoared onionyellow bell peppergarden cucumber (about 1 cup chopped)grape or cherry tomatoes, different colors if desiredJuice of 1 lemonolive oilcurly parsley. The quinoa under cold running water posts and recipes is fully cooked at the end the! In my recipe card at the thickest part of each chicken thigh 150g Low fat yoghurt! Out, cut up and then add the paprika ) healthy does n't have to be boring Learn... Chance to be featured sliced white onion ; sauté until translucent made it so times... 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