Chicken Shawarma Recipe - Middle Eastern, Low Carb, Keto, Paleo

Step 1

Add the chicken shawarma marinade ingredients to a large ziplock bag along with the chicken thighs.

Step 2

Marinate chicken for 1 - 8 hours, or overnight.

Step 3

Remove the chicken from the fridge about 20 minutes before cooking and allow to come to room temperature.

Step 4

You'll need a hot gas or charcoal grill. Place the chicken thighs onto the hot grill grates and close the lid and let them cook for 3-4 minutes. Turn the chicken thighs and cook the other side for a further 3-4 minutes or until they are fully cookedUsing a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Step 5

I prefer to cook boneless Skinless chicken thighs in a well seasoned cast iron skillet, if you can get the cast iron grill pan that will give you lovely grill marks on your chicken.

Step 6

Cook the chicken thighs for about 4-6 minutes per side, and until fully cooked at the thickest part of each chicken thigh.

Step 7

Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F

Step 8

Line a sheet pan with parchment paper for easy clean up, don't use foil as the chicken will stick to it.

Step 9

Preheat oven to 400F

Step 10

Bake for about 25 - 35 minutes or until the chicken is fully cooked at the thickest part of each chicken thigh.

Step 11

Using a thermometer check that the thickest part of each chicken thigh has an internal temperature of 165F