(Middle Eastern Magic – Low Carb & Paleo)
Introduction

Get ready to spice things up with this Chicken Shawarma Bowl, a Middle Eastern-inspired

dish that’s bursting with bold, aromatic flavor, without the carbs or grains. Traditionally

cooked on a vertical spit and served in pita bread, shawarma gets a Paleo and keto

makeover here with juicy, spice-marinated chicken served in a bowl over crisp greens or

cauliflower rice, then topped with creamy tahini sauce, pickled onions, and crunchy veggies.

This dish brings restaurant-level flavor to your kitchen with very little effort. The marinade

does most of the heavy lifting, featuring warm spices like cumin, paprika, cinnamon, and

turmeric, while the tahini sauce adds a smooth, nutty finish that ties everything together. It’s

nutrient-dense, energizing, and customizable depending on your diet. Whether you’re

looking for something meal-prep friendly, exciting for dinner, or perfect for guests, this

Chicken Shawarma Bowl delivers the full Middle Eastern experience, minus the pita.

Why You’ll Love This Recipe

● Authentic Flavor: A bold, warm spice blend and tangy garlic-lemon marinade

recreate that shawarma taste you love.

● Grain-Free & Guilt-Free: Served with cauliflower rice or greens instead of pita, this

bowl is naturally low-carb and Paleo-friendly.

● Nutrient-Rich: Full of anti-inflammatory spices, protein-packed chicken, healthy fats

from tahini, and fiber-rich vegetables.

● Great for Meal Prep: Prepare the chicken and toppings ahead of time for easy,

flavorful meals throughout the week.

● Versatile: Swap out toppings, sauces, or sides depending on your mood or macros.

Ingredients

For the Chicken Shawarma

● 1½ pounds boneless, skinless chicken thighs or breasts● 3 tablespoons olive oil

● 2 tablespoons lemon juice

● 3 cloves garlic, minced

● 1 teaspoon ground cumin

● 1 teaspoon ground paprika

● 1 teaspoon ground coriander

● ½ teaspoon turmeric

● ½ teaspoon cinnamon

● ¼ teaspoon cayenne pepper (optional for heat)

● ¾ teaspoon salt

● ½ teaspoon black pepper

For the Garlic Tahini Sauce

● ¼ cup tahini (sesame seed paste)

● 2 tablespoons lemon juice

● 1 clove garlic, grated or finely minced

● 2 tablespoons warm water (more as needed to thin)

● Pinch of salt

● (Optional) chopped parsley for garnish

For the Bowl

● Cauliflower rice or chopped romaine/mixed greens

● Cherry tomatoes, halved

● Cucumber, diced

● Pickled red onions● Fresh parsley, chopped

● (Optional) sliced avocado, olives, or sauerkraut

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Mix Marinade: In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic,

and all the spices.

2. Add Chicken: Slice chicken into large strips and toss into the marinade until fully

coated.

3. Marinate: Cover and refrigerate for at least 1 hour, preferably 4–6 hours for deeper

flavor. Overnight works great too.

Pro Tip: Thighs are juicier, but breasts work well if you don’t overcook them.

Step 2: Cook the Chicken

1. Stovetop Method: Heat a large skillet over medium-high heat. Add the marinated

chicken (shaking off excess liquid) and cook 4–5 minutes per side, until browned and

cooked through.

2. Grill Method: Thread marinated chicken onto skewers and grill for 4–5 minutes per

side on medium heat.

3. Rest & Slice: Once cooked, let the chicken rest for 5 minutes. Then slice into thin

strips.

Step 3: Make the Garlic Tahini Sauce

1. Combine: In a small bowl, whisk together tahini, lemon juice, grated garlic, warm

water, and salt.

2. Adjust: If the sauce is too thick, add more warm water, 1 tablespoon at a time, until it

reaches a drizzle consistency.3. Taste: Adjust lemon and salt to your liking.

Pro Tip: Make extra—it’s amazing over salads, grilled veggies, and even eggs.

Step 4: Assemble the Shawarma Bowl

1. Choose a Base: Start with a bed of cauliflower rice or chopped greens.

2. Add Chicken: Layer on the sliced shawarma chicken.

3. Add Crunch: Top with cucumbers, cherry tomatoes, pickled onions, and optional

olives or avocado.

4. Drizzle Sauce: Spoon garlic tahini sauce generously over the bowl.

5. Garnish: Sprinkle with fresh parsley and an extra squeeze of lemon.

Serving Suggestions

● Low-Carb Side: Serve with grilled eggplant, roasted carrots, or tabbouleh made from

riced cauliflower.

● Make it a Wrap: Use lettuce leaves or almond flour wraps to turn this bowl into

handheld shawarma wraps.

● Pair With Soup: A warm vegetable or bone broth soup complements the bold spices

beautifully.

Meal Prep & Storage

● Make-Ahead Chicken: Store cooked shawarma chicken in the fridge for up to 4

days.

● Sauce Storage: Garlic tahini sauce lasts 5–6 days in a sealed container.

● Prep Tip: Keep veggies, chicken, and sauce in separate containers to avoid soggy

bowls. Assemble fresh each time.● Freezing: You can freeze the cooked chicken for up to 2 months. Thaw in the fridge

and reheat in a skillet.

Variations & Substitutions

● No Tahini? Use Paleo-friendly Greek-style coconut yogurt mixed with lemon, garlic,

and herbs for a creamy dressing alternative.

● Add Extra Veggies: Roasted eggplant, shredded cabbage, or grilled zucchini work

great.

● Spice Swap: Add za’atar or sumac for deeper Middle Eastern flavor.

● Protein Swap: Use lamb, beef strips, or even salmon with the same marinade for a

different spin.

Common Questions

Q: Is this recipe spicy?

Only mildly. You can easily control the heat by adjusting or omitting the cayenne.

Q: Can I bake the chicken instead of pan-frying or grilling?

Absolutely. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Q: What’s the best base—cauliflower rice or greens?

Both are great. Cauliflower rice makes it more filling; greens keep it extra light and crunchy.

Q: Can I use store-bought tahini sauce?

Sure, just check ingredients to make sure it’s Paleo/keto compliant—no added sugars or

soy oils.

Conclusion

This Chicken Shawarma Bowl is proof that low-carb eating doesn’t have to be boring. It’s

fresh, bold, vibrant, and completely satisfying—like something you’d order from your favorite

Mediterranean spot, only made cleaner and right at home. With layers of perfectly spiced

chicken, crunchy vegetables, and creamy tahini, it’s a wholesome bowl that hits every

craving while keeping your macros on track.Whether you’re prepping lunch for the week or sitting down to a cozy dinner, this is one

recipe that’s always worth repeating. Fire up that skillet, grab your spices, and let your

kitchen smell like magic. Enjoy your Middle Eastern feast—without the pita and the guilt.