Grilled Chicken Shawarma

Throw away the BBQ sauce and spice up your chicken instead.

Chicken Shawarma
Courtesy Sylvia Fountaine

Another simple, low-carb chicken recipe is this Mediterranean-inspired dish using ultra-flavorful spices like cayenne, ginger, and turmeric to add delicious flavor without carbs. Serve with Israeli-style salad or with a side of sautéed vegetables.

Nutrition information (per serving)

Calories: 301; total fat: 17g; saturated fat: 3g; protein: 33g; carbohydrates: 3g; sugars: 0g; fiber: 1g; cholesterol: 148mg; sodium: 803mg

Recipe and photo by Sylvia Fountaine of Feasting At Home.

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Prep time

15 min.

Cook time

15 min.

  • 2 lbs to 2 ¼ lb chicken thighs (boneless and skinless, or skin on)
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 8 cloves minced garlic cloves
  • 2 teaspoons kosher salt
  • 6 tablespoons olive oil
  • ¼ teaspoon cayenne
  • 2 teaspoon turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 2 teaspoon allspice

Place all ingredients except chicken in a bowl and mix, or pulse in a food processor to make a paste.

 Rub chicken on all sides with the marinade, and let sit 20 minutes (or up to 24 hours refrigerated).

Grill chicken on a pre-heated BBQ, on medium-high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 350° oven until cooked all the way through, about 10 minutes.