Paleo Chicken Shawarma

I probably eat chicken shawarma 5-6 times a year and suddenly the world is ending because I can’t eat it for 30 whole days. But then, I got the idea to make it whole30 compliant. Also, I spent an entire morning studying Lebanese cooking to make sure I actually respected the process. Not entirely my recipe but I’ll reference the appropriate websites!

First of all, the toum was the best part. It’s a special garlic dip for the chicken. I will refer to it as “garlic fluff” from now on because that’s essentially what it is. If you make your own mayo, you already have a leg up on everyone else because you understand how oil can sometimes separate from a mixture and curdle it. This is a little more finicky than mayo so I used this video to make sure I didn’t waste anything. I read a lot of comments from people advising not to use olive oil because of the taste but I used a light tasting olive oil to make it paleo and it worked very well. I used fresh lemon because while researching this, I read that using bottled lemon juice will ruin it. Something about enzymes not being active in bottled lemon juice.



Paleo Chicken Shawarma

Prep Time1 hr
Cook Time45 mins
Servings: 4 servings


  • Food Processor



  • 1 cup garlic
  • 4 cups light tasting olive oil
  • 1/2 cup real lemon juice
  • 1 teaspoon salt


  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic peeled and halved
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1 pound skinless boneless chicken thighs
  • 1 large red onion peeled and quartered
  • 2 tablespoons coarsely chopped flat-leaf parsley

Cauliflower Rice

  • 1 head of cauliflower
  • 1 cup freshly chopped flat leaf parsley
  • 1 tsp sea salt
  • 2 tbsp olive oil

Side Salad

  • 2 tomatoes
  • 1 cup chopped cucumber
  • 1 tsp olive oil
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp freshly chopped parsley



  • While the toum cooling in the refrigerator with a paper towel, I got ready to marinate the chicken.
  • Using dairy to marinate it is undoubtedly the best option for tenderness but we had to kibosh that.
  • I modified this recipe for the marinade. Check out her website, she's the real dill.


  • Marinate chicken for 1 hour up to 24 hours.
  • I roasted them all on a sheet pan at 400F for 30 minutes and then on broil for 5 minutes.


  • Finely chop the cauliflower in a food processor. Combine all ingredient in a large frying pan and sautee on medium/high for 10 minutes.

Bring it all in now. Lay the cauliflower rice down, place the chicken on top and scoop 2 tbsp of the toum next to it. Fill in the blank with salad and some homemade sugar-free pickles on the side. Enjoy!

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