Saudi Arabian Chicken Shawarma
A low-carb twist on the classic street food, with marinated chicken and crispy flatbread.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 tablespoons olive oilfor marinating
- ●2 tablespoons lemon juicefreshly squeezed
- ●2 cloves garlicminced
- ●1 teaspoon gingergrated
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●4-6 slices flatbreadlow-carb or keto-friendly
- ●to taste saltoptional
- ●to taste black pepperoptional
Instructions
- 1
In a large bowl, whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, salt, and black pepper.
- 2
Add the chicken breast to the marinade and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Preheat a grill or grill pan to medium-high heat.
- 5
Remove the chicken from the marinade and cook for 5-6 minutes per side, or until cooked through.
- 6
Let the chicken rest for 5 minutes before slicing it thinly.
- 7
Warm the flatbread slices by wrapping them in foil and heating them in the oven at 350°F (175°C) for 5 minutes.
- 8
Assemble the shawarma by slicing the chicken and serving it on the flatbread with your desired toppings.
- 9
Serve immediately and enjoy!