The Most Amazing Keto Wrap Chicken Shawarma with Homemade Garlic Toum Sauce.
I won’t write a typical food “blog” where there are 239483279847 paragraphs before the actual recipe, but I DO want to mention, this recipe is not from me… this belongs to a fabulous food blogger called Alpha Foodie.
I will, however, recommend you sub in flat out low carb flatbread v. a full carb wrap. FlatOut (any flavor) and Joseph’s Pitas are my favorite.
Chicken Shawarma Recipe
You can't miss the exotic flavors in this Middle Eastern chicken shawarma! It's marinated in yogurt, lemon, and spices, then grilled to perfection and added to a delicious wrap.
Prep Time10 minutes mins
Cook Time15 minutes mins
Marinating time (min)4 hours hrs
Total Time4 hours hrs 25 minutes mins
Course: Main
Cuisine: Lebanese, Levantine, Middle Eastern
Diet: Gluten Free
Freezer friendly: 3 Months
Shelf life: 3-4 Days
Servings: 8
Author: Samira
Equipment
Ingredients
1.32 lb chicken thigh fillets skinless and boneless
For the Marinade
¾ cup oil olive/avocado or vegetable if grilling
½ cup yogurt plain/Greek
2 Tbsp apple cider vinegar or lemon juice
8 oz onion 1 medium-sized
Chicken Shawarma Spices
0.2 oz garlic powder
0.1 oz salt
0.1 oz smoked paprika
0.07 oz black pepper
0.07 oz ground cardamom powder
0.03 oz ground coriander
0.03 oz ground ginger powder
0.03 oz white pepper
Served With
garlic sauce toum
salad
Gherkins
potato fries
pita bread Lebanese/Arab thin flatbread
Instructions
Marinate the chicken
Finely chop the onion.
Add all the marinade ingredients (oil, yogurt, vinegar, onion, and spices) to a large bowl and mix well to combine.
Cut the chicken into thin slices.
Add the chicken slices to the bowl with the marinade and toss to coat. Cover the bowl, place it in the fridge, and marinate for at least four hours or overnight (no longer than 24 hours maximum).
Cook the chicken shawarma
Remove the chicken from the fridge about 20 minutes before cooking to allow it to come to room temperature.
On the stovetop: Heat a large skillet over medium heat (no need to add oil). Once hot, add the chicken and sauté, stirring often, for about 12-15 minutes until deep golden and fully cooked.
On the Grill: Use an electric grill (over medium-high heat) or charcoal BBQ. Oil the grates slightly. Cook for about 3-4 minutes on one side. Then turn and cook until nicely charred and cooked through. It's best to cook the chicken with the lid down.
Roast in the oven: Bake the chicken at 400ºF/200ºC for 10-15 minutes (depending on how large your pieces are). If you're using large fillet-style pieces, then this is more likely to be 20-25 minutes. Optionally, use the broiler for more browning at the end.
Check for doneness - the chicken should be cooked through and when pierced with a fork, any juices should run clear and it should be easy to shred. You can also use a thermometer to check the internal temperature is 165ºF/74ºC.
Once cooked, remove the chicken from the heat and allow it to rest for a few minutes before serving.
Notes
If you use large chicken thigh/breast fillets: it's best to pound them to an even thickness before cooking – to ensure even heating throughout.
To make ahead: you can prepare the marinade 3-4 days in advance and leave the chicken to marinate for up to 24 hours. Alternatively, coat the raw chicken with the marinade and freeze it before cooking (for up to 3 months). Defrost in the fridge overnight (it will marinate at the same time) then cook as instructed.
To store: store any leftovers of the Lebanese chicken shawarma recipe in an airtight container in the fridge for between 2-3 days OR in the freezer for up to 3 months (freeze on a tray until solid, then transfer to container/Ziplock bag, to avoid sticking).
To reheat: Do so either in the microwave (in 30-second intervals) or in a skillet (with a splash of water for moisture). Alternatively, enjoy the leftover chicken cold on salads and pasta salads.
Check the blog post for suggestions on how to serve chicken shawarma!
Nutrition
Calories: 359kcal | Carbohydrates: 2g | Protein: 13g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 203mg | Potassium: 206mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Lebanese Garlic Sauce (Toum)
This Lebanese garlic sauce (Toum) is a popular condiment in Lebanese cuisine, made from garlic, oil, and lemon. It's super versatile and pairs perfectly with chicken dishes, and more!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Condiment, Dip
Cuisine: Lebanese, Middle Eastern
Diet: Vegan, Vegetarian
Shelf life: 5-7 Days
Servings: 48 Tablespoons
Author: Samira
Equipment
Ingredients
1 cup garlic cloves peeled (about 3-4 heads of garlic)
2 cups vegetable oil any neutral oil, not olive oil
1/3 cup lemon juice
1 tsp salt
This will yield about 3 cups of garlic sauce
Instructions
Peel the garlic and, optionally, remove the "germ" (bitter green sprout) from each clove's center. Check all my top tips on how to peel a lot of garlic easily.
One quick way is to smash the cloves with the flat side of a knife, then the peel comes off easily.
Add the garlic and salt to the food processor (or a bowl if you're using an immersion blender). Process well until you obtain a well minced garlic, stopping to scrape down the sides of the jug if necessary.
Add the oil a little at a time. Drizzle it in from the bottle or use a measuring spoon and slowly add one spoonful at a time while the machine is still running. Leave plenty of time between each spoonful so the oil is fully incorporated.
After you've added the first few tablespoons of oil and the mixture becomes fluffy, begin alternating between adding small bits of oil and lemon juice. Add a little oil, then a little lemon juice (around 1 tsp at a time) while the machine keeps running. Continue to alternate until the mixture emulsifies and thickens and you have a thick, creamy garlic sauce - this can take 7-9 minutes.
Place the sauce in a glass container and in the fridge for at least 2-3 hours to allow it to marinate before using.
Notes
Storage: Store the sauce in an airtight container in the refrigerator for 5-7 days.
Don't rush the process! This is the biggest tip I can give you. The key to making toum lies in proper emulsification. Add oil slowly, starting with one tablespoon, ensuring it blends well with the salted garlic. Scrape down the sides for thorough mixing. Once creamy, gradually add more oil while alternating with lemon juice for the desired fluffy texture.
Give your food processor a break if it starts to get warm. The heat can cause the sauce to separate.
Check the blog post for serving suggestions!
Nutrition
Serving: 1Tbsp | Calories: 83kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 49mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
