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Keto Chicken Shawarma on a grey plate

Keto Chicken Shawarma (Chicken Kebab)

Megan Ellam
Everyone loves a good Keto Chicken Shawarma right? Well maybe not a vegetarian/vegan, but I have to say I am a big fan of eating this style food. It is fast and easy, plus so damn tasty!
5 from 2 votes!
Prep Time 15 mins
Cook Time 30 mins
Marinating 30 mins
Course Lunch or Dinner
Cuisine Lebanese
Servings 4 people
Calories 329 kcal

Ingredients
 
 

  • 400 g chicken thigh fillets See Note 1

MARINADE

GARLIC YOGHURT KEBAB SAUCE

  • 1 clove garlic
  • 200 g Greek yoghurt See Note 3
  • 2 tablespoons lemon juice (20g)
  • 1 teaspoon fresh dill finely chopped
  • Salt and pepper to taste

TO SERVE

Instructions
 

CONVENTIONAL METHOD

  • Combine marinade ingredients in a large non-reactive bowl. Add chicken thigh fillets and marinate for 2 hours.
  • Preheat oven to 220°C. Line a large baking tray with baking paper.
  • Bake seasoned chicken 30-40 minutes, turning half way. Chicken should be browned with some crispy edges when completely cooked. Remove from oven and reserve.
  • For Garlic Sauce; Finely mince garlic and place in small bowl. Add remaining ingredients seasoning to taste.
  • Slice chicken into strips and serve on wraps with tabbouleh, garlic sauce and any chilli sauce.

THERMAL METHOD

  • Place all marinade ingredients into mixer bowl. Mix 3 sec/speed 5. Transfer to a large non-reactive bowl. Add chicken thigh fillets and marinate for 2 hours.
  • Preheat oven to 220°C. Line a large baking tray with baking paper.
  • Bake seasoned chicken 30-40 minutes, turning half way. Chicken should be browned with some crispy edges when completely cooked. Remove from oven and reserve.
  • For Garlic Sauce; Add garlic to mixer bowl and chop 3 sec/speed 7. Scrape and repeat if needed. Add remaining ingredients seasoning to taste and mix 10 sec/speed 4. Scrape and repeat. Transfer to small bowl.
  • Slice chicken into strips and serve on wraps with tabbouleh, garlic sauce and any chilli sauce.

INSTANT POT METHOD

  • Combine marinade ingredients in a large non-reactive bowl. Add chicken thigh fillets and marinate for 2 hours.
  • Set pot to Sauté. Slice or sauté chicken fillets until browned with some crispy edges.
  • While chicken is cooking make the Garlic Sauce. Finely mince garlic and place in small bowl. Add remaining ingredients seasoning to taste.
  • Slice chicken into strips and serve on wraps with tabbouleh, garlic sauce and any chilli sauce.

Notes

  1. Chicken thigh fillets can be skin on or skin off. Alternatively chicken breast, white fish fillets, prawns, or beef could be used.
  2. Smoked paprika can be substituted with sweet paprika, Hungarian paprika, or any spice of preference.
  3. For a dairy-free chicken kebab use coconut yoghurt instead of Greek yoghurt.
  4. Mad Creations Soft Keto Wraps are available through Keto Eats Online Store or for global stockists check our Premix Products pages. Cauliflower Wraps recipe can be found through the link.
  5. The Chicken Shawarma can be marinated over night or up to 2 days before cooking. Once cooked consume within 3 days. It is great served hot or cold.
  6. Nutritional provided is just for the chicken and yoghurt sauce.

Nutrition

Serving: 1serveCalories: 329kcalCarbohydrates: 3gProtein: 22gFat: 25gSaturated Fat: 6gCholesterol: 101mgSodium: 100mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 736IUVitamin C: 5mgCalcium: 69mgIron: 1mgMagnesium: 21mgNet Carbs: 2g
Keyword chicken kebab reipe, garlic kebab sauce recipe, keto chicken kebab, keto chicken shawarma
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