Keto Chicken Shawarma Salad Bowl

Savor the exotic flavors of the Middle East with this Keto Chicken Shawarma Salad Bowl. It's a perfect blend of spiced, juicy chicken, fresh vegetables, and a creamy tahini dressing, all while keeping your macros in check.

Course Dinner, Lunch

Cuisine Middle Eastern

Keyword Keto Chicken Shawarma, Keto Salad Bowl, Low Carb Shawarma, Middle Eastern Keto Dish

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 350kcal

Equipment

Large Bowl
Grill pan or skillet
Whisk
Small bowl for dressing
Knife
Cutting board

Ingredients

For the Shawarma Chicken

1 lb chicken thighs, boneless and skinless
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
½ tsp allspice
¼ tsp cayenne pepper
½ tsp garlic powder
½ tsp ground coriander
Salt and pepper to taste

For the Salad

6 cups mixed salad greens
1 medium cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup fresh parsley, chopped

For the Tahini Dressing

¼ cup tahini
2 tbsp lemon juice
1 garlic clove, minced
3 tbsp water
Salt to taste

Instructions

Begin by preparing the chicken. In a large bowl, combine olive oil, cumin, paprika, allspice, cayenne pepper, garlic powder, coriander, salt, and pepper. Add the chicken thighs and coat them evenly with the spice mixture. Let the chicken marinate for at least 10 minutes, or for best results, cover and refrigerate for a couple of hours.
Heat a grill pan or a heavy skillet over medium heat. Once hot, place the marinated chicken thighs on the pan. Cook for about 7-10 minutes on each side, or until the chicken is thoroughly cooked and has a nice, charred exterior. Remove from heat and let it rest for a few minutes before slicing into strips.
While the chicken is cooking, prepare the salad. In a large bowl, combine the mixed salad greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh parsley.
For the tahini dressing, whisk together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. If the dressing is too thick, add a little more water to reach the desired consistency. Season with salt to taste.
Assemble the salad bowls by dividing the salad greens mixture among four bowls. Top with sliced chicken shawarma.
Drizzle the tahini dressing over each salad bowl just before serving.

Notes

For an extra kick, add a pinch of cinnamon to the chicken marinade.

If you’re meal prepping, keep the dressing separate until you’re ready to eat to keep the greens crisp.

This dish can be customized with additional keto-friendly toppings like avocado slices, olives, or feta cheese.

Nutrition