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Whole30 Chicken Shwarma

Course Main Course
Cuisine Middle Eastern
Servings 4 People

Ingredients

For Chicken Shwarma

  • 2 Lbs Boneless, skinless, chicken thighs
  • 1 Tsp onion powder
  • 1 Tsp Cumin powder
  • 1/2 Tsp turmeric
  • 1/2 Tsp Cayenne pepper
  • 1/2 Tsp cinnamon powder
  • 1 Tsp coriander powder
  • 1/2 Ttsp Cardamom powder
  • 1 Tsp kosher salt
  • 3 Tbsp avocado oil
  • sumac powder for garnish

For Garlic Sauce

  • 1/2 Cup Whole30/Paleo compliant Mayonaise
  • 1-2 Cloves Raw garlic Finely grated
  • 2 Tbsp Lemon Juice

Instructions

For Garlic Sauce

  1. Add mayo, garlic and lemon juice to a small mixing bowl. Stir until fully combined. Cover and refrigerate until ready to serve.

For Chicken Shwarma

  1. Rinse and pat chicken dry with paper towel. Slice into thin strips, width-wise, and transfer to mixing bowl along with all of the spices and 2 tbsp avocado oil.
  2. Preheat cast-iron skillet over med-high heat. Add 1 tbsp of avocado oil and the chicken. Spread meat evenly across the pan and cook undisturbed until browned (approx. 6-8min). Note: you may have to cook in batches so as not to overcrowd the pan. Flip chicken and cook additional 4-5 minutes or until fully cooked through and crispy.
  3. Serve shwarma with a side salad, potatoes and/or cauliflower rice. Drizzle garlic sauce overtop and season everything with a dash or two of sumac.