Paleo Chicken Shawarma

Total time1 hr 50 min

Prep time20 min

Cook time30 min

This marinade does all the heavy lifting here — garlic-infused oil, smoked paprika, cumin, coriander, turmeric, and a bright hit of lemon juice work into the chicken thighs for hours, so every bite comes out deeply seasoned and warmly spiced. Roasting on a wire rack is the trick that gives the edges that deep, charred-at-the-corners color while keeping the inside juicy, and letting the chicken rest before slicing against the grain keeps every piece tender. Piled over crisp cucumber, juicy tomato, and sharp scallion greens, it turns into a fresh, colorful plate that eats like a shawarma night out. It's an easy one to build a whole dinner around, and it fits neatly into a Paleo routine without missing a beat. Make a double batch of the marinated chicken if you can — it reheats beautifully for lunches all week.

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Ingredients

4 servings

For the marinade

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.Texana Brands Olive Oil, Infused, Roasted Garlic
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1 ½ tsp ground cumin
1 ½ tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
¼ tsp cayenne pepper
1 ½ tsp kosher salt
2 tbsp fresh lemon juice

For the chicken

2 lbs boneless, skinless chicken thighs

For the yogurt sauce

¾ cup plain yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
1 tbsp fresh lemon juice
1 tbsp garlic-infused oil
¼ tsp ground cumin
¼ tsp kosher salt

For serving

1 medium cucumber, thinly sliced
2 medium tomatoes, sliced
4 scallions, green tops only, thinly sliced
gluten free flatbread or gluten free pita, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
In a large bowl, whisk together the garlic-infused oil, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, salt, and 2 tbsp lemon juice until combined.
2
Add the chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours.

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