Easy Keto Chicken Shawarma - Low Carb
This easy keto chicken shawarma is juicy and loaded with so many bold flavors that you'll never miss the traditional bread! Low carb, Atkins, Paleo, Whole 30, dairy free
This easy keto chicken shawarma is juicy and loaded with so many bold flavors that you'll never miss the traditional bread! Low carb, Atkins, Paleo, Whole 30, dairy free
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons lemon juice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamon
- 2 pounds boneless chicken breast or thighs
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cayenne pepper
- 1.5 teaspoons kosher salt
- 2 tablespoonsâ tahini paste
- 3 tablespoonsâ water
- 1 tablespoonâ lemon juice
- 1/2 teaspoon kosher salt more to taste if desired
- Carbohydrate 1.42804052264125 g
- Cholesterol 0 mg
- Fat 2.97541364731532 g
- Fiber 0.505515641007286 g
- Protein 0.281090833675085 g
- Saturated Fat 0.418039885627943 g
- Serving Size 1 1 serving (160g)
- Sodium 403.834054167487 mg
- Sugar 0.922524881633962 g
- Trans Fat 0.0970917708936888 g
- Calories 31 calories
Step-by-step
- Combine all of the marinade ingredients in a large bowl.
- Mix well.
- Add the chicken to the marinade and turn to make sure it's completely coated.
- For most flavorful results, marinate overnight - otherwise 2 hours will do it.
- Preheat the grill to 500 degrees F.
- Cook the chicken on the grill over direct heat, for about 4 minutes per side, or until a thermometer inserted in the thickest part reads 160 degrees.
- Remove the chicken from the grill and let rest for 10 minutes (it will continue to cook.)
- Slice and serve with the tahini sauce and side dishes of your choice.
- Combine all of the tahini sauce ingredients in a small bowl.
- Stir well until smooth.
A list of spices reveals very little about how oil carries fat-soluble compounds across the surface of poultry, or why acid denatures outer protein structures during a long soak. Ground cumin, turmeric, cardamom, coriander, and smoked paprika require an oil medium to distribute their volatile aromatic oils evenly across two pounds of meat rather than clumping in dry pockets. When combining the marinade, whisking the olive oil and lemon juice thoroughly before adding the dry spices prevents the fine powders from forming stubborn lumps that refuse to hydrate.
The Marinade Timeline
Allowing boneless chicken breasts or thighs to sit in an acidic fat mixture alters surface textures significantly over time. Extended contact with lemon juice breaks down exterior proteins, creating a tender outer layer that browns rapidly when exposed to intense heat. While a quick two-hour rest penetrates the outer millimeters, holding the mixture in the refrigerator overnight permits the salt and aromatic compounds to diffuse deeper into dense muscle tissue, yielding uniform seasoning throughout each cut.
High-Heat Grilling Mechanics
Direct exposure to a 500 degree Fahrenheit grill surface triggers immediate Maillard reactions, creating complex savory notes on the exterior while preserving internal moisture. Cook the meat for roughly four minutes per side, watching for deep char lines that signal proper protein transformation without scorching the spice crust. Pull the chicken off the grates when an instant-read thermometer registers 160 degrees in the thickest section, then transfer it to a cutting board where residual heat will carry the internal temperature safely to 165 degrees during the mandatory ten-minute resting period.
Emulsifying the Tahini Sauce
Creating a smooth sesame paste emulsion requires patience when adding water to thick tahini. Pouring three tablespoons of water into two tablespoons of paste initially seizes the mixture into a thick, paste-like clump that looks completely broken, but continuous vigorous stirring forces the oil and water droplets back into suspension. Adjusting quantities for smaller or larger batches simply requires maintaining that same proportional ratio of liquid to paste until the sauce flows freely from a spoon.
