The Juiciest Protein-Packed Chicken Shawarma: Dairy and Gluten Free!

This recipe delivers incredibly flavorful and juicy chicken shawarma, perfect for lunch or dinner. Each bite is a symphony of textures and tastes: fluffy, aromatic rice, tender, spice-infused chicken, and a bright, crunchy slaw that sings with freshness.

As I’m still on my gluten, dairy, and egg-free journey, I adapted this recipe to be “Emily friendly,” and honestly, it was quite literally AMAZING. Each week I’m amazed at the delicious things that come out of my kitchen, but this dish was a new level of epic. Walking into work with my meal prep containers, I received so many compliments on the incredible aroma – a testament to the layers of spices, especially the warm, earthy notes of cumin and the surprising, sweet depth of cinnamon, mingling with that hint of smoky paprika.

When I was assembling the fresh slaw, my gut truly steered me towards flavor town. While the recipe offers specific measurements, I found myself eyeballing the ratio of sweet cherry tomatoes to sharp red onion and tangy dill pickles. That mix of juicy bursts, crisp slices, and satisfying crunch was a personal preference, but it resulted in an incredibly vibrant and satisfying counterpoint to the rich chicken and soft rice. The balance of textures and the pop of freshness made every forkful genuinely exciting.

Lets get into it!

Recipe: Juicy Protein Packed Chicken Shawarma

Chicken Shawarma:

• 2.2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• Juice of ¾ lemon
• 1 ½ tablespoons minced garlic
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons smoked paprika (or regular paprika)
• 2 teaspoons onion powder
• 1 ½ teaspoons cumin
• 1 ½ teaspoons cinnamon
• 1 ½ teaspoons sumac

Instructions:

1. In a large bowl, combine the chicken thighs, olive oil, lemon juice, minced garlic, salt, pepper, smoked paprika, onion powder, cumin, cinnamon, and sumac. Mix thoroughly to ensure the chicken is evenly coated.
2. Arrange the chicken in a single layer on a baking sheet or in an air fryer basket.
3. Oven bake: Preheat oven to 400°F (200°C) and bake for 20 minutes. Then, broil for 3-4 minutes, or until the chicken is nicely charred.
4. Air fry: Air fry at 400°F (200°C) for 20 minutes, flipping halfway through. Then, increase the temperature to 450°F (230°C) and air fry for another 3-4 minutes to char.
5. Once cooked, let the chicken rest for 4-5 minutes. Then, chop it into cubes, making sure to use all the flavorful juices left in the pan.

Fragrant Golden Yellow Rice:

• 2 tablespoons vegan butter
• ¼ cup minced garlic (approximately 35g)
• 1 cup white onion, finely chopped (approximately 200g)
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 ¼ cups uncooked basmati rice (approximately 250g)
• 2 ½ cups water (approximately 600g)

Instructions:

1. Melt the vegan butter in a pot over medium-low heat. Add the garlic and onion and cook for 5-6 minutes until softened and fragrant.
2. Add the turmeric, smoked paprika, and salt. Stir to combine and cook for 1 minute more.
3. Add the uncooked rice and toast for 2-3 minutes, stirring constantly.
4. Pour in the water and bring to a light bubble. Cover the pot with a lid, reduce the heat to low, and simmer for 10-12 minutes, or until the rice is fully cooked and the water is absorbed.
5. Check halfway through cooking and gently mix to prevent sticking. Let the rice rest for 5 minutes before fluffing with a fork.

Fresh Crunchy Slaw (makes a large batch):

• 1 ½ cups red onion, thinly sliced (approximately 250g)
• 2 cups cherry tomatoes, chopped (approximately 300g)
• 1 cup dill pickles, thinly cubed (approximately 200g)
• 2 tablespoons fresh parsley, chopped (dried is fine as well!)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon sumac

Instructions:

1. In a large bowl, combine all the ingredients.
2. Toss gently to mix.
3. Store separately in an airtight container in the refrigerator.

To Assemble:

Fill each bowl with a generous amount of chicken shawarma, fragrant golden rice, and a spoonful of fresh crunchy slaw. Enjoy immediately!

**If reheating after storing in the fridge, make sure to add the slaw after heating as to not lose any of the precious crunch! **

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This chicken shawarma recipe will surely become a staple in my kitchen, a delicious reminder that eating well, even with dietary restrictions, doesn’t mean sacrificing flavor or excitement. It’s moments like these – enjoying a truly satisfying meal that also makes my body feel great – that fuel my passion for sharing what I learn and create. I hope this recipe brings as much joy and deliciousness to your table as it has to mine.

Be well, 

Emily