Let’s make a keto-friendly version of a classic Middle Eastern dish: Keto Middle Eastern Chicken Shawarma

Ingredients

For the Chicken Marinade:
– 1 lb chicken thighs, boneless and skinless, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground paprika
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper to taste
– Juice of 1 lemon

For Serving:
– Low-carb flatbreads or lettuce leaves (for wrapping)
– Chopped tomatoes
– Chopped cucumbers
– Chopped onions
– Chopped parsley or cilantro
– Tahini sauce or yogurt sauce

Instructions

1. In a large mixing bowl, combine the olive oil, minced garlic, ground cumin, ground paprika, ground turmeric, ground coriander, ground cinnamon, cayenne pepper, salt, pepper, and lemon juice to create the marinade.

2. Add the thinly sliced chicken thighs to the marinade. Toss to coat the chicken evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.

3. Preheat your grill or grill pan to medium-high heat.

4. Once the grill is hot, thread the marinated chicken slices onto metal skewers or soaked wooden skewers.

5. Grill the chicken skewers for about 3-4 minutes on each side, or until they are cooked through and have nice grill marks.

6. Remove the chicken skewers from the grill and let them rest for a few minutes.

7. Serve the Keto Middle Eastern Chicken Shawarma hot, with low-carb flatbreads or lettuce leaves for wrapping, chopped tomatoes, chopped cucumbers, chopped onions, chopped parsley or cilantro, and tahini sauce or yogurt sauce.

8. Enjoy the delicious and aromatic flavors of this Keto Middle Eastern Chicken Shawarma, perfect for a flavorful and satisfying meal!