Keto Chicken Shawarma with Flatbread
Make lunch hot this week with your own Keto chicken shawarma! You don’t need a vertical rotisserie in your kitchen, just an arsenal of spices. In order to make a Keto Middle Eastern recipe taste authentic, you want to create layers of flavor. Check through the ingredient list to make sure you have all the seasonings needed or any substitutions you may use. Thinly sliced boneless skinless chicken thighs are seasoned heavily and doused in extra virgin olive oil before roasting in your oven. The crispy strips have crunchy edges and meaty centers, just like sliced chicken shawarma from a rotisserie. You’ll also make your own coconut flour flatbread that is hearty and filling for your Keto lunch. Choose your favorite shawarma toppings – opt for fresh vegetables, feta or mozzarella cheese, or cultured dairy products as condiments.
How to Make It
Step 1
Turn on an oven to preheat to 400 F (200 C) and line a sheet tray with parchment paper before setting it aside. Cut any large pieces of fat off raw chicken thighs before slicing the thighs into thin slices or strips. Add all the chicken strips to a large mixing bowl, and toss them with the extra virgin olive oil and lemon juice. Next, toss the chicken with all the seasonings, from salt to cayenne pepper.
Step 2
Pour all the seasoned chicken strips onto your lined sheet tray, and spread the chicken out on the parchment. Cook the chicken in your oven for 30-35 minutes, flipping the pieces over somewhere halfway through the cooking time. Leave the chicken aside to cool for 5 minutes before serving with the flatbread. Make the flatbread while the chicken is cooking for the least time spent in the kitchen.
Step 3
In a large, clean mixing bowl, combine coconut flour, ground flax seeds, baking soda, and salt. Stir the olive oil into the flour until you have a dry, crumbly mixture. Next, add warm water to the dough and stir it in. This dough will be very wet and sticky at first. Leave the dough aside for 10 minutes to give the dry ingredients time to absorb the wet ingredients and rest.
Step 4
After letting the dough rest, you should be able to portion the dough into servings and roll each portion into a ball. Next, cut parchment paper into large squares, and use the paper to press each dough ball into a flat circle under ¼-inch thick. Turn to your stove and begin heating a pan with just a small amount of coconut oil in it at medium heat. When the oil is heated, cook each flatbread one at a time by flipping them into the pan and frying them until each side is golden brown.
Step 5
After cooking each flatbread in the pan, flipping only when they turn golden brown, let them all cool on a plate for 5 minutes. Hot flat bread will fall apart in your hands. You can use your discretion to select any toppings to serve on top of your chicken shawarma. Topping suggestions are made in the introduction above.
Ingredients
- Chicken Dark Meat Thigh Only Enhanced Raw
8 oz
- Extra virgin olive oil
0.5 tbsp
- Lemon juice
0.5 tsp
- Salt
0.25 tsp
- Black pepper
0.13 tsp
- Onion powder
0.25 tsp
- Garlic powder
0.25 tsp
- Cumin, ground
0.5 tsp
- Coriander, seed
0.25 tsp
- Turmeric, ground
0.25 tsp
- Cloves, ground
0.13 tsp
- Paprika
0.5 tsp
- Cayenne
0.25 tsp
- Coconut flour
0.75 cup
- Ground Flax Seed / Linseed
0.25 cup
- Baking soda
0.25 tsp
- Salt
0.25 tsp
- Olive Oil
4 tbsp
- Water
0.75 cup
- Coconut oil
0.25 tsp