Keto Chicken Shawarma with Keto Pita Bread

This Keto Chicken Shawarma with Keto Pita Bread recipe combines succulent, spiced chicken with a soft, low-carb pita for a satisfying meal that won't knock you out of ketosis. Perfect for those on a keto diet craving Middle Eastern flavors without the carb-heavy traditional bread.

Course Dinner

Cuisine Middle Eastern

Keyword Keto Chicken Shawarma, Keto Dinner Recipes, Keto Pita Bread, Low Carb Shawarma

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 495kcal

Equipment

Mixing bowls
Grill or stovetop pan
Non-stick skillet
Parchment paper
Measuring cups and spoons
Whisk

Ingredients

Keto Chicken Shawarma

1 lb chicken thighs, boneless and skinless
2 tbsp olive oil
1 tbsp apple cider vinegar
1 clove garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground cinnamon
Salt and pepper to taste

Keto Pita Bread

1 cup almond flour
¼ cup coconut flour
1 tsp xanthan gum
½ tsp baking powder
¼ tsp salt
2 large eggs
1 tbsp olive oil
¼ cup warm water

Instructions

Begin by preparing the chicken shawarma marinade. In a mixing bowl, combine olive oil, apple cider vinegar, minced garlic, cumin, smoked paprika, turmeric, cinnamon, salt, and pepper. Whisk together until well combined.
Add chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat your grill or stovetop pan over medium-high heat. Cook the marinated chicken for about 10 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the outside is nicely charred. Remove from heat and let it rest.
While the chicken is resting, prepare the keto pita bread. In a large bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt.
In a separate bowl, beat eggs and olive oil together. Add the wet ingredients to the dry ingredients, along with warm water, and mix until a dough forms.
Divide the dough into four equal portions. Roll each portion between two pieces of parchment paper until about 1/4 inch thick.
Heat a non-stick pan over medium heat and cook each pita for about 2-3 minutes on each side, or until golden and cooked through.
Slice the rested chicken into thin strips. Serve the chicken shawarma with the warm keto pita bread. Optional: garnish with fresh herbs or a dollop of keto-friendly tzatziki sauce.

Notes

For best results, allow the chicken to marinate overnight.

The pita bread can be made ahead of time and stored in an airtight container.

Adjust the level of spices in the shawarma marinade to suit your taste preferences.

The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition