Go Back

Keto Shawarma Bowls - Flavor-Packed, Low-Carb Comfort

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Protein: 1.5 pounds boneless, skinless chicken thighs (or beef sirloin, lamb shoulder, or extra-firm tofu)
  • Shawarma Marinade: 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.5 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • Optional heat: 1/2 teaspoon cayenne or red pepper flakes
  • Cauliflower Rice Base: 4 cups riced cauliflower (fresh or frozen)
  • 1 tablespoon olive oil or ghee
  • 1/2 teaspoon salt, 1/4 teaspoon pepper
  • Optional: pinch of turmeric for color
  • Toppings: 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 avocado, sliced (optional, adds healthy fats)
  • Lemon wedges, for serving
  • Garlic Tahini or Yogurt Sauce: 1/3 cup tahini or full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1–2 cloves garlic, grated
  • 2–4 tablespoons water (to thin)
  • 1 tablespoon olive oil
  • Salt to taste

Method
 

  1. Marinate the protein: In a bowl, mix olive oil, lemon juice, garlic, and all spices. Add chicken (or chosen protein), coat well, and cover. Marinate at least 30 minutes, ideally 2–12 hours in the fridge.
  2. Make the sauce: Stir tahini or yogurt with lemon juice, garlic, olive oil, and a pinch of salt. Add water a little at a time until it’s creamy and drizzleable. Adjust salt and lemon to taste.
  3. Cook the cauliflower rice: Heat oil in a large skillet over medium heat. Add riced cauliflower, salt, pepper, and optional turmeric. Sauté 5–7 minutes until tender but not mushy. Set aside.
  4. Cook the shawarma: Heat a large skillet over medium-high. Add marinated chicken and cook 5–6 minutes per side, until browned and cooked through. Rest 5 minutes, then slice. For beef or lamb, cook to preferred doneness. For tofu, pan-sear until crispy on all sides.
  5. Prep the veggies: Dice cucumbers, halve tomatoes, slice onions, chop herbs, and pit olives. Slice avocado if using.
  6. Assemble bowls: Add a scoop of cauliflower rice to each bowl. Top with sliced shawarma, cucumbers, tomatoes, onions, olives, and herbs. Add avocado and a big drizzle of sauce. Finish with a squeeze of lemon.
  7. Adjust to taste: Add extra salt, pepper, or a sprinkle of cumin or paprika. If you like heat, add a pinch of cayenne or chili flakes on top.