Chicken Shawarma Keto

Delicious, flavorful and fulfilling Chicken Shawarma from the book "easy dairy free ketogenic recipes " by Maria Emmerich

Page 158

Marinade:

1/4 cup avacado or extra virgin olive oil

Juice of 2 lemons (I did 4 TBLSPNS)

3 cloves smashed

1/2 tspn fine seal salt

1 tspn ground cumin

1 tspn paprika

1/2 tspn ground black pepper

1/2 tspn turmeric powder (I used curry)

1/8 tspn ground cinnamon

1/8 tspn crushed red pepper (I used chili powder)

*** here, I spun all ingredients including the onions
in my food processor to make the Marinade and put in a baking dish

1 lb boneless skinless chicken thighs (I used chicken breast bc it's what I had on hand)

1/4 cup sliced red onions

1 batch keto tortillas (see page 150) for serving (omit if egg free)

Topping suggestions:
Cucumber slices
Lemon slices
Chopped fresh parsley
Handful Greek olives
Diced red onions
Handful grape tomatoes
Greek vinaigrette (page 46) foe drizzling

Also tasted great served over cauliflower rice (page 149) or keto tortillas (page 150)

Marinate chicken in refrigerator for 1 hour- or over night . (I did 4 hours)

Preheat oven to 425° for 30 minutes

Cook on baking sheet – I grilled mine!

When chicken is cooked fully so there's no pink, let cool then cut into thin strips. Serve the chicken and onions w tortillas or cauliflower rice along w topping of your choice.

Makes 4 servings

Calories 358
Fat 26g
Protein 28g
Carbs 5g
Fiber 1g