Keto Chicken Shawarma Bowl

A vibrant, low-carb twist on the Middle Eastern classic that’s ready in under an hour.

KEY INFO

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-5
Difficulty: Easy-Moderate
Cost: ~$20 total
Dietary: Keto, Low-Carb, Gluten-Free

Raw chicken thighs on a wooden cutting board with vibrant spices, olive oil, and fresh lemons, in a modern kitchen with white marble countertops, green tiled backsplash, and a hanging pot rack.

EQUIPMENT NEEDED

Essential:

Baking sheet with wire rack
Sharp knife
Cutting board
Whisk
Large bowl for mixing

Optional but helpful:

Food processor (for quick veggie prep)
Immersion blender (for homemade tzatziki)

INGREDIENTS

Chicken & Marinade:

1.5 lbs (680g) chicken thighs
3 tbsp (45ml) olive oil
2 tsp (10g) cumin
2 tsp (10g) coriander
1 tsp (5g) paprika
1 tsp (5g) turmeric
½ tsp cayenne (optional)
Salt and pepper to taste

Bowl Components:

12 oz (340g) cauliflower rice [sub: broccoli rice]
6 oz (170g) fresh spinach
1 cup (150g) cherry tomatoes, halved
1 cup (150g) cucumber, sliced
12 oz (340g) tzatziki sauce [sub: Greek yogurt]

Garnish:

Fresh parsley
Lemon wedges
Extra virgin olive oil

Marinated chicken thighs on a wire rack and cauliflower rice on a baking sheet in a modern kitchen with green subway tile backsplash

METHOD

Preheat oven to 425°F (220°C)
Mix all marinade ingredients in a large bowl
Coat chicken thighs evenly with marinade
Place chicken on wire rack-lined baking sheet
Cook for 30 minutes or until internal temp reaches 165°F (74°C)
While chicken cooks, spread cauliflower rice on separate baking sheet
Drizzle with olive oil and season with salt
Roast 25 minutes until golden brown
Prepare fresh components:
- Slice cucumbers
- Halve tomatoes
- Wash spinach
Assemble bowls:
- Base: Spinach
- Layer: Cauliflower rice
- Top: Sliced chicken, vegetables
- Finish: Tzatziki, parsley, lemon squeeze

Modern kitchen with white marble countertops, stainless steel appliances, and green subway tiles, featuring prep bowls of sliced cucumbers, halved cherry tomatoes, spinach, and tzatziki sauce.

CRUCIAL TIPS

Don’t overcrowd the chicken – it needs space to crisp
Pat chicken dry before marinating for better spice adhesion
Season cauliflower rice generously – it’s bland otherwise
Always check chicken internal temperature

Golden-brown chicken thighs being sliced on a wooden cutting board in a modern kitchen with green subway tile backsplash and steaming bowl of roasted cauliflower rice

STORAGE & PREP

Keeps 5 days refrigerated
Freeze unassembled components up to 6 months
Reheat chicken and cauliflower rice separately
Keep fresh components separate until serving

VARIATIONS

Mediterranean Style:

Add olives and feta
Include fresh mint
Drizzle with tahini

Spicier Version:

Double cayenne
Add chili flakes
Include pickled jalapeños

Professional food photography in a modern kitchen featuring a bowl of fresh spinach, golden cauliflower rice, sliced shawarma chicken, cucumber slices, cherry tomatoes with tzatziki sauce, garnished with parsley and a lemon wedge.

MACROS PER SERVING

Calories: 425
Protein: 35g
Fat: 28g
Net Carbs: 6g

This recipe brings all the traditional shawarma flavors while keeping it keto-friendly. The cauliflower rice soaks up the delicious chicken juices, while the fresh vegetables and tzatziki provide the perfect cool contrast to the warm spiced meat. Perfect for meal prep or a family dinner!