Chicken Shawarma Recipe
- April 29, 2026
Chicken Shawarma Recipe
Chicken Shawarma, Lettuce and Coriander Salad with Lemon Crème Fraîche
This is from The Reverse Your Diabetes Cookbook
This makes a delicious supper dishes for sharing with friends; we like to serve it with
low-carb flatbreads or Spinach Wraps to use instead of wheat wraps. We add green olives, flat-leaf parsley,
coriander and mint leaves, chilli sauce and pickled green chillies.
Ingredients
Serves :8
For the marinade
juice of 2 lemons
75ml olive oil
5 garlic cloves, grated
2 teaspoons ground cumin
3 teaspoons sweet paprika
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
¼-½ teaspoon dried chilli flakes, according to taste
½ teaspoon ground turmeric
For the chicken
1kg boneless, skin on chicken thighs or use tempeh
2 red onions, each cut into 8 wedges
For the lemon crème fraîche
200ml crème fraiche or thick greek yoghurt or labneh
finely grated zest of ½–1 lemon, according to taste
1–2 teaspoons lemon juice, according to taste
salt and freshly ground black pepper
Put all of the marinade ingredients in a large bowl and mix together. Add the chicken and onions
and toss in the marinade. Cover and leave in the fridge for 30 minutes or up to overnight.
Meanwhile, make the lemon crème fraîche by mixing the ingredients together, taste and adjust the
seasoning as necessary. Decant into a bowl and set aside in the fridge until needed.
When you are ready to cook preheat the oven to 220°C/gas mark 7. Line a baking tray with a
silicone mat or baking parchment.
Lay the chicken pieces onto the prepared tray spacing them out, pour over any leftover sauce.
Roast for 30–40 minutes or until the chicken is cooked through. To be sure the chicken is cooked
through test the internal temperature with a meat thermometer – it should be 74°C. If you don’t
have a meat thermometer, pierce the thickest part of the chicken with a skewer and check that the
juices are clear and not pink. Remove the chicken from the oven and use a knife and fork to cut
into shreds. If the skin is crispy we like to shred it and mix with the chicken.
Carefully pour away the oil from the tray and then pour the cooking juices into a warm jug. Arrange
the pieces on a wooden board, with the jug, salad, lemon crème fraiche, olives, low-carb
flatbreads or Spinach Wraps.
Per Serving:
Per serving of shawarma: 3.8g carbs, 1.1g fibre, 31g protein, 6.2g fat, 196kcal