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Chicken Shawarma {gluten free, healthy, keto-friendly}

5 from 2 votes
Course Dinner
Cuisine Mediterranean
Servings 8
Calories 279 kcal


  • 2 pounds boneless skinless chicken breast tenderloins
  • ½ cup olive oil
  • 2 lemons juiced
  • 2 tablespoon minced garlic
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 2 teaspoon cumin
  • 2 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon red pepper flakes add more if you like it extra spicy
  • pinch cinnamon
  • 1 large onion peeled and cut into strips


  • Prepare the marinade: combine olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, turmeric, red pepper flakes, and pinch of cinnamon in a large mixing bowl, whisk together to combine
  • Peel and cut onion into strips
  • Add chicken and onion to bowl with marinade and stir to combine
  • Cover bowl with plastic wrap and place in refrigerator for at least 1 hour to marinate
  • Preheat oven to 425 degrees
  • Prepare a baking sheet by spraying it with oil 
  • Add the chicken, onion, and marinade to the baking sheet, spreading it out so it is evenly distributed across the pan
  • Bake in the oven at 425 for 22-25 minutes, until the chicken is cooked through (if using chicken breasts instead of tenderloins, bake 30-40 minutes)
  • Remove from oven and serve with white basmati rice, pita bread, tzatziki sauce, Kalamata olives, hummus, and feta cheese
  • Store leftovers in an airtight container in the fridge for up to 3 days. This chicken tastes great served cold on a salad with my homemade ranch dressing


Serving: 4ouncesCalories: 279kcalCarbohydrates: 7.1gProtein: 28.3gFat: 16.7gSaturated Fat: 2.7gPolyunsaturated Fat: 3gCholesterol: 55mgSodium: 352.2mgPotassium: 243.3mgFiber: 1.7gSugar: 1.4g
Keyword chicken shawarma, Gluten Free, gluten free chicken, healthy, healthy chicken, keto, low carb, shawarma
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