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Ketovore Lebanese Chicken Shawarma

This is a beloved household recipe of Ketovore Lebanese Chicken Shawarma that I have made innumerable times at my husband's request. And rightfully so - it is really delicious and smells incredible!

We have a special place in our hearts for ethnic food and this is not something you would find locally where we are so I have no qualms making it when he mentions it.

This recipe does call for some spices/seasonings and some non-carnivore ingredients (things I typically stay away from as they don't agree with me personally but do not bother my hubby) such as onions, garlic and lemon juice. If you are a strict carnivore, you could try this recipe without those three "fresh" ingredients though personally I think it changes the entire flavour profile. If you are not a strict carnivore, give this a try - it might just blow your mind!

This recipe is best if it marinates a minimum of 4 hours, the longer, the better! Typically overnight to 24 hours is ideal to maximize all of the flavours.

You can cook this in a pan on the stove top OR on a cookie sheet in the oven. Either way, it is delicious!


  • Mixing bowl or container with fitted lid OR cellophane if you have no lid

  • Measuring spoons

  • Whisk or fork for mixing the marinade

  • Knife and cutting board

  • Fine grater (if you don't want to mince your garlic)

  • Lemon juicer

  • Kitchen scissors


  • 2lb boneless, skinless chicken thighs

  • 1/4 cup plain full fat Greek yogurt

  • 1/4 of a red onion chopped (optional)

  • 3 tbsp lemon juice

  • 6 cloves of garlic - minced OR finely grated

  • 2 tsp sea salt

  • 1 tsp paprika

  • 3/4tsp of ground cardamom OR 5 cardamom pods

  • 3/4 tsp ground cumin

  • 1/4 tsp crushed red pepper

  • 1/4 tsp cinnamon


  1. In your bowl/container, add all the marinade ingredients and stir.

  2. Using your kitchen shears or knife and cutting board, cutting the thighs into 1-1.5" strips.

  3. Put the chicken into the marinade and mix by hand or with a large spoon to coat the chicken.

  4. Allow chicken to marinate a minimum of 4 hours - longer is better such as overnight to 24hours!

  5. If using stovetop, heat your large skillet/pan over medium high heat.

  6. Add your marinated chicken and cook thoroughly - checking chicken for doneness. Working to get a nice sear and "crust" on the meat.

  7. Serve to your loved ones and store the remainder in an air tight container for 3-5days in the fridge.

COOKING ALTERNATIVE: If you want to bake it on a cookie sheet: Preheat oven to 400F.

  1. Line a cookie sheet with parchment paper.

  2. Spread the marinated chicken onto the cookie sheet and roast until cooked through - about 15-20min.

  3. Throw into a hot skillet to sear and "crust" the chicken - about 5minutes to brown it.

  4. Serve to your loved ones and store the remainder in an air tight container for 3-5days in the fridge.

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