You want a meal that tastes like takeout, fuels like an athlete’s plan, and still fits your macros? This is it. Shawarma bowls deliver sizzling spice, creamy sauces, crunchy veggies, and zero “diet food” vibes.
We’re talking restaurant-level flavor without the bread, sugar, or regret. And yes, it’s quick enough for weeknights. If you’re not excited yet, your taste buds will be in about 30 minutes.
What Makes This Recipe Awesome
- Low-carb, high flavor: You get all the shawarma magic—warm spices, juicy meat, tangy sauce—without the pita or rice.
Keto-friendly and wildly satisfying.
- Meal-prep gold: The components store beautifully, so you can build bowls all week. Your future self will thank you.
- Customizable: Chicken, beef, lamb, or tofu—pick your protein. Add crunchy salad, cauliflower rice, or both.
Your bowl, your rules.
- Fast and simple: Minimal chopping, one pan, and a quick marinade that hits like it simmered all day.
- Sauce that slaps: A garlicky lemon-tahini drizzle and optional herbed yogurt sauce for that Middle Eastern street-food finish.
What Goes Into This Recipe – Ingredients
- Protein:
- 1.5 lb boneless, skinless chicken thighs (or beef sirloin, lamb, or firm tofu)
- Shawarma Marinade:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground garlic (or 3 fresh cloves, minced)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1 tsp sea salt
- Optional heat: 1/4–1/2 tsp cayenne
- Bowls & Veg:
- 1 large head cauliflower, riced (or 4 cups pre-riced cauliflower)
- 1 tbsp olive oil or ghee (for sautéing cauliflower)
- 2 cups chopped romaine or mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Optional: sliced radishes, olives, pickled turnips
- Lemon-Tahini Sauce:
- 1/3 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, finely grated
- 3–5 tbsp water (to thin)
- 1/4 tsp sea salt
- Optional Herbed Yogurt Sauce (keto-friendly):
- 1/2 cup full-fat Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, chopped
- Pinch of salt
Step-by-Step Instructions
- Marinate the protein: Mix olive oil, lemon, cumin, coriander, paprika, turmeric, garlic, cinnamon, pepper, salt, and cayenne. Toss with chicken thighs (or your chosen protein). Marinate 15–30 minutes (or up to 24 hours in the fridge).
- Make the sauces: Whisk tahini, lemon, garlic, salt, and water until smooth and pourable.
For the herbed yogurt, stir all ingredients until creamy. Chill both.
- Prep the veg: Chop romaine, halve tomatoes, dice cucumber, slice onion, and chop parsley. Keep it colorful; you eat with your eyes first.
- Cook the cauliflower rice: Heat 1 tbsp olive oil or ghee in a skillet over medium-high.
Add riced cauliflower, a pinch of salt and pepper. Sauté 5–7 minutes until tender with a little bite. Set aside.
- Sear the protein: Heat a large skillet over medium-high.
Add marinated chicken thighs in a single layer. Cook 5–6 minutes per side until browned and cooked through (165°F). Rest 5 minutes, then slice.
- Deglaze for flavor (optional but clutch): Splash a tablespoon of water or lemon juice into the hot pan and scrape up browned bits.
Toss sliced chicken in the pan juices.
- Build the bowls: Add a base of cauliflower rice and greens. Top with sliced chicken, tomatoes, cucumbers, red onion, parsley, and any extras (radishes, olives, pickled turnips).
- Sauce it up: Drizzle generously with lemon-tahini. Add herbed yogurt if using.
Finish with a squeeze of lemon and a sprinkle of smoked paprika or sumac.
- Serve: Eat immediately while the chicken is hot and the veggies are crisp. Try not to brag to your group chat. Or do—your call.
Storage Instructions
- Protein: Store cooked chicken in an airtight container for 3–4 days.
Reheat gently in a skillet to keep it juicy.
- Cauliflower rice: Keeps 3–4 days in the fridge. Reheat in a dry skillet to avoid sogginess.
- Veggies: Store chopped veggies separately in sealed containers with paper towels to absorb moisture. Use within 3 days.
- Sauces: Tahini sauce lasts 5–7 days; thin with water as needed.
Yogurt sauce keeps 3–4 days.
- Meal-prep tip: Assemble bowls without sauces. Dress just before eating to keep textures crisp.
What’s Great About This
- Macros that make sense: High protein, healthy fats, and minimal carbs. This hits keto without feeling restrictive.
- Spices do the heavy lifting: You get depth and warmth from pantry staples—no exotic shopping list required.
- Versatile template: Swap proteins, change greens, or add a low-carb dip (hello, baba ganoush).
It still works.
- Fast cleanup: One pan for protein, one for cauli rice. Your sink says thanks.
Don’t Make These Errors
- Skipping the salt: Spices need salt to shine. Under-seasoned shawarma is just yellow chicken, IMO.
- Crowding the pan: Overcrowded chicken steams instead of sears.
Work in batches for that golden crust.
- Dry chicken breast: Thighs are more forgiving and juicier. If using breast, reduce cook time and slice thinner.
- Watery tahini sauce: Add water slowly. It thickens before it thins—whisk patiently.
- Soggy cauliflower: Cook over medium-high heat and don’t cover.
Steam = mush.
Recipe Variations
- Beef Shawarma Bowls: Use thinly sliced sirloin. Quick sear 2–3 minutes per side; keep it pink in the middle for tenderness.
- Lamb Shawarma: Use leg or shoulder strips. Rich, fragrant, and unbelievably good with mint yogurt.
- Tofu or Halloumi: For a vegetarian keto option, marinate extra-firm tofu or pan-sear halloumi until golden and squeaky-delicious.
- Extra-crunch Bowl: Add shredded red cabbage and toasted pine nuts or slivered almonds for texture.
- Spicy Harissa Kick: Mix 1 tsp harissa paste into the marinade or swirl it into the yogurt sauce.
Proceed with caution.
- Sumac Finish: Sprinkle sumac over the final bowl for zesty, lemony brightness without extra carbs.
FAQ
Is this recipe suitable for strict keto?
Yes. It’s built around protein, healthy fats, and low-carb vegetables. Keep portions of tomato and onion moderate, and you’ll stay well within typical keto carb limits.
Can I make it in the oven instead of a skillet?
Absolutely.
Roast marinated chicken at 425°F on a sheet pan for 18–22 minutes, flipping once. Broil for 1–2 minutes at the end for extra char.
What if I don’t like tahini?
Use the herbed yogurt sauce only, or swap tahini for almond butter with lemon and garlic for a nutty, keto-friendly twist.
How do I keep the chicken juicy?
Use thighs, don’t overcook, and let the meat rest before slicing. A quick toss in pan juices at the end seals the deal.
Can I use store-bought shawarma spice?
Yes, just check labels for sugar or fillers.
Use 1–1.5 tablespoons and add salt to taste.
How many carbs per serving?
Exact macros vary, but a typical bowl with cauliflower rice, veggies, chicken thighs, and sauces lands roughly around 7–10g net carbs. FYI, portion control on tomatoes/onions matters.
Can I grill the chicken?
For sure. Grill over medium-high heat 4–5 minutes per side.
The smoky char is unmatched.
What’s the best way to meal-prep this?
Cook chicken and cauliflower rice, portion into containers, and keep veggies and sauces separate. Assemble and sauce right before eating to preserve texture.
Final Thoughts
These Keto Middle Eastern Shawarma Bowls give you big flavor, clean fuel, and weeknight practicality—all in one. The spices are bold, the sauces are bright, and the textures hit every note.
Build it once, crave it all week. If eating healthy felt boring before, consider that officially canceled. Now go make a bowl that slaps.
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!