If you’re craving a delicious and satisfying meal but want to keep things light and low-carb, Low Carb Chicken Shawarma Bowls are the perfect choice. This dish brings the rich, aromatic flavors of Middle Eastern shawarma into a healthy, low-carb version that doesn’t skimp on taste or satisfaction. The combination of perfectly seasoned chicken, fresh vegetables, and a creamy dressing will make you forget you’re eating a low-carb meal.
Shawarma is a popular Middle Eastern street food traditionally made with spiced lamb, beef, or chicken. The meat is usually marinated with a variety of spices, then cooked on a vertical rotisserie. For this low-carb version, we swap out the pita bread and instead serve the shawarma over a bed of fresh veggies and cauliflower rice, making it the perfect option for anyone looking to eat healthier without compromising on flavor.
Let’s dive into the details of this flavorful dish, how to make it, and why it should be your new go-to low-carb meal.
What Makes This Dish Low Carb?
Cauliflower Rice as a Substitute
The key to making these Chicken Shawarma Bowls low carb is swapping regular rice for cauliflower rice. Cauliflower rice is a fantastic low-carb alternative to traditional rice because it’s packed with nutrients and significantly fewer carbs. It has a similar texture to rice when grated or processed, making it the perfect base for your shawarma bowls.
Cauliflower is a great source of fiber, vitamins C and K, and antioxidants. It’s also low in calories and carbohydrates, making it a great choice for anyone following a low-carb, keto, or paleo diet. Plus, it soaks up the shawarma juices and dressing beautifully, giving you the satisfaction of eating a grain-like texture without the carbs.
The Chicken: Lean Protein with Bold Flavor
Chicken is a lean protein source that fits perfectly into any low-carb or keto meal. It’s not only rich in protein but also low in fat, which makes it the ideal choice for those looking to create a healthy, filling bowl. The chicken in this recipe is marinated in a flavorful blend of spices, including cumin, coriander, paprika, garlic, and turmeric, giving it that distinctive shawarma taste.
When cooked, the chicken becomes tender, juicy, and full of flavor, making it the star of the bowl. The spices used in shawarma help enhance the flavor without adding unnecessary carbs, making it the perfect addition to a low-carb meal.
Fresh Vegetables for Crunch and Nutrients
No meal is complete without a variety of fresh vegetables, and these Chicken Shawarma Bowls are no exception. A mix of cucumber, tomato, red onion, and parsley adds color, crunch, and essential nutrients to the dish. These vegetables are low in calories and carbohydrates, yet they’re packed with fiber, vitamins, and antioxidants.
Additionally, the freshness of the vegetables complements the spiced chicken and cauliflower rice perfectly, providing balance and a satisfying crunch in every bite.
Ingredients for Low Carb Chicken Shawarma Bowls
To make these bowls, you’ll need the following ingredients:
For the Chicken Marinade:
- 1.5 pounds boneless skinless chicken thighs (or chicken breast if preferred)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Salt and pepper to taste
For the Bowl:
- 1 medium head of cauliflower, grated or processed into rice-sized pieces
- 1 cucumber, diced
- 1 large tomato, diced
- 1 small red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped (optional)
For the Dressing:
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
How to Make Low Carb Chicken Shawarma Bowls
1. Marinate the Chicken
Start by preparing the chicken marinade. In a bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cloves, salt, and pepper. Whisk everything together until it forms a smooth marinade.
Place the chicken thighs (or breasts) in a large zip-top bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish, ensuring the chicken is well coated. Let the chicken marinate for at least 30 minutes, but if you have more time, marinating for a few hours or even overnight will enhance the flavor.
2. Prepare the Cauliflower Rice
While the chicken marinates, prepare the cauliflower rice. To do this, remove the leaves and stem from the cauliflower, then cut it into florets. Using a food processor, grate the cauliflower into rice-sized pieces. You can also use a box grater if you don’t have a food processor.
Once the cauliflower is grated, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the cauliflower rice to the pan and sauté for 5-7 minutes, stirring occasionally, until it’s tender and slightly golden. Season with salt and pepper to taste. Set the cauliflower rice aside.
3. Cook the Chicken
After marinating, it’s time to cook the chicken. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the marinated chicken to the skillet and cook for 5-7 minutes per side, depending on the thickness of the chicken, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
Once the chicken is cooked, remove it from the pan and let it rest for a few minutes before slicing it into strips.
4. Make the Dressing
While the chicken is cooking, make the creamy tahini dressing. In a small bowl, combine the Greek yogurt, tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk everything together until smooth and creamy. Taste the dressing and adjust the seasoning as needed.
5. Assemble the Bowls
To assemble the bowls, start with a base of cauliflower rice. Add the diced cucumber, tomato, red onion, and fresh herbs (parsley and cilantro) on top of the rice. Arrange the sliced chicken over the vegetables.
Drizzle the creamy tahini dressing over the chicken and veggies, and serve immediately.
Health Benefits of Low Carb Chicken Shawarma Bowls
Packed with Lean Protein
The chicken provides a generous serving of lean protein, which is essential for muscle growth, repair, and overall body function. Protein also helps keep you feeling full longer, making this dish a great choice for a satisfying meal.
Low in Carbs
Thanks to the cauliflower rice, this dish is very low in carbohydrates, making it perfect for those on a low-carb, keto, or paleo diet. Cauliflower rice is a nutrient-dense alternative to traditional rice and adds fiber, vitamins, and minerals without the extra carbs.
Rich in Healthy Fats
The tahini dressing, made from sesame seeds, is a source of healthy fats, which are important for heart health and overall wellness. Olive oil, used in both the chicken marinade and to sauté the cauliflower rice, is also a great source of monounsaturated fats.
Full of Fiber and Nutrients
The vegetables in this dish—cucumber, tomato, and red onion—are low in calories and carbs but packed with fiber, vitamins, and antioxidants. These vegetables support digestion, promote hydration, and help your body function optimally.
Anti-inflammatory Spices
The spices used in the chicken marinade, such as turmeric, cinnamon, and cumin, are known for their anti-inflammatory properties. These spices not only add flavor but also support the body’s natural defenses against inflammation.
Conclusion
Low Carb Chicken Shawarma Bowls offer a healthy, flavorful way to enjoy Middle Eastern-inspired cuisine without the added carbs. The tender, spiced chicken pairs perfectly with the fresh vegetables and cauliflower rice, while the creamy tahini dressing brings it all together. This dish is an excellent choice for anyone looking to eat clean, stay on track with a low-carb diet, or just enjoy a delicious and satisfying meal.
With its vibrant flavors, hearty textures, and nutritious ingredients, this bowl is sure to become a regular in your meal planning. Enjoy the satisfying taste of shawarma in a healthier, low-carb version that doesn’t compromise on flavor!
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer. However, chicken thighs tend to be juicier and more flavorful, which makes them perfect for this dish. If using chicken breasts, be careful not to overcook them to prevent them from becoming dry.
2. Can I make this dish ahead of time?
Yes! You can marinate the chicken and prepare the cauliflower rice and vegetables ahead of time. Store them separately in the fridge and assemble the bowls when you’re ready to eat. The tahini dressing can also be made in advance.
3. Can I use a different dressing?
Yes, you can swap the tahini dressing for a yogurt-based dressing, olive oil and lemon vinaigrette, or even a simple tzatziki sauce if you prefer.
4. Is cauliflower rice the only option for the base?
While cauliflower rice is a low-carb option, you can also use zucchini noodles, lettuce, or even a small serving of quinoa if you’re not strictly following a low-carb diet.
5. How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to maintain the freshness of the vegetables.
6. Can I add more vegetables to this bowl?
Absolutely! Feel free to add more vegetables such as bell peppers, spinach, or even roasted eggplant to enhance the flavor and nutritional value of the dish.
7. Can I make this dish vegetarian?
To make this dish vegetarian, you can replace the chicken with roasted chickpeas, falafel, or grilled tofu.
8. What spices can I use for the chicken marinade?
If you want to get creative with your chicken marinade, you can add more spices such as sumac, paprika, or garlic powder. Adjust according to your taste preferences.
9. Can I freeze this dish?
You can freeze the marinated chicken before cooking it, but it’s best to freeze the cauliflower rice and vegetables separately if you plan to store them for an extended period.
10. Is this recipe suitable for a keto diet?
Yes! This recipe is perfect for a keto diet since it’s low in carbs and high in healthy fats and protein.