# Oven-Roasted Keto Chicken Shawarma Bowls Source: https://theketovibe.com/recipes/keto-chicken-shawarma-bowls-with-garlic-yogurt-sauce · By The Keto Vibe Kitchen · The Keto Vibe > Warm cumin, paprika, and coriander coat juicy chicken thighs, served over cauliflower rice with a cool garlic yogurt sauce. ## Nutrition and times - Net carbs: 8 g per serving - Calories: 450 kcal per serving - Fat: 28 g - Protein: 38 g - Total carbs: 12 g - Fiber: 4 g - Prep time: 15 min - Cook time: 30 min - Total time: 45 min - Servings: 4 - Category: Dinner - Cuisine: Middle Eastern-inspired Net carbs are total carbohydrates minus fiber. Nutrition is an estimate per serving. Warm cumin, paprika, and coriander coat juicy chicken thighs, served over cauliflower rice with a cool garlic yogurt sauce. ## Before you start The spice mixture combines warm, earthy flavors with lemon and garlic. Cooking the chicken and cauliflower separately gives each enough space to brown rather than trapping moisture in a single pan. The batch makes 4 servings; one serving is 1 bowl. ## Choose and prepare the ingredients Use thighs of similar thickness and spread them out so the edges brown. Cook the cauliflower uncovered until no moisture pools in the skillet. The main ingredients to have ready are: - 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed - 2 tablespoons olive oil - 1 tablespoon lemon juice - 3 garlic cloves, finely minced Chicken breast can replace thighs, but begin checking it earlier and cook it to the same safe internal temperature. Keep the cucumber and tomato portions as listed when comparing nutrition. The complete measured ingredient list is in the recipe card below. ![Vertical ingredient guide for Oven-Roasted Keto Chicken Shawarma Bowls](https://files.gostoredz.com/ketovibes/recipes/keto-chicken-shawarma-bowls-with-garlic-yogurt-sauce-pin-07852b78.webp) *Ingredient guide — AI-generated illustration. Follow the recipe card for exact quantities.* ## Follow the process A wide skillet and a roomy sheet pan help both components brown. Spoon the sauce on at the table so the cauliflower stays fluffy. 1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. 2. While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the raw cauliflower rice and 1/4 teaspoon salt. Cook uncovered for 7–10 minutes, stirring occasionally, until tender and excess moisture has evaporated. Work in batches if the pan is crowded. 3. Divide the cauliflower rice, sliced chicken, cucumber, and tomatoes evenly among four bowls. Spoon one-quarter of the sauce over each bowl and finish with parsley. Serve immediately. Use the complete method in the recipe card for every step, and judge doneness by the written temperature or texture cues. ![Vertical preparation and step-by-step process guide for Oven-Roasted Keto Chicken Shawarma Bowls](https://files.gostoredz.com/ketovibes/recipes/keto-chicken-shawarma-bowls-with-garlic-yogurt-sauce-pin-8ea75696.webp) *Process guide — AI-generated illustration showing preparation and finishing stages, not photographs from a kitchen test.* ## Before you serve Taste sauces and toppings before adding extra salt, especially when using cheese, cured meat, or packaged seasoning. Divide the completed recipe evenly so the serving size matches the nutrition estimate. ## Make ahead and storage Keep chicken and cauliflower separate from the sauce and vegetables. Refrigerate for up to 3 days; reheat the cooked components until steaming hot before assembling. ## Serving and ingredient notes Contains milk. Check packaged ingredients and substitutions for additional allergens. Nutrition is an estimate for 1 bowl; optional extras and substitutions change it. ## Watch a supporting technique This video by RecipeTin Eats demonstrates shawarma preparation. It is a supporting tutorial, not this exact recipe; use the ingredient list and instructions on this page, especially its low-carb coating, quantities, and doneness checks. [Chicken Shawarma — RecipeTin Eats](https://www.youtube.com/watch?v=B3pVIvNtnI8) ## More recipes for your table - [Garlic Butter Steak Bites with Truffle Cauliflower Mash](https://theketovibe.com/recipes/keto-garlic-butter-steak-bites-with-truffle-cauliflower-mash) - [Sticky Allulose-Glazed Pork Belly Bites](https://theketovibe.com/recipes/sticky-keto-pork-belly-candy-with-allulose-glaze) ## Ingredients ### For the chicken - 1 1/2 pounds (680 g) boneless, skinless chicken thighs, trimmed - 2 tablespoons olive oil - 1 tablespoon lemon juice - 3 garlic cloves, finely minced - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon ground coriander - 1/2 teaspoon ground turmeric - 1/4 teaspoon ground cinnamon - 3/4 teaspoon fine salt - 1/2 teaspoon ground black pepper ### For the bowls - 1 pound (450 g) raw cauliflower rice - 1 tablespoon olive oil - 1/4 teaspoon fine salt - 1 medium cucumber (200 g), diced - 1 cup (150 g) cherry tomatoes, quartered - 1/4 cup chopped fresh parsley ### For the garlic yogurt sauce - 1/2 cup (120 g) plain whole-milk Greek yogurt, unsweetened - 1 tablespoon lemon juice - 1 small garlic clove, finely grated - 1 tablespoon water, plus more as needed - 1/8 teaspoon fine salt ## Instructions 1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment rated for that temperature, or lightly oil the pan. 2. Pat the chicken dry. In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 3 minced garlic cloves, cumin, paprika, coriander, turmeric, cinnamon, 3/4 teaspoon salt, and pepper. Toss the chicken thoroughly in the mixture. 3. Arrange the thighs unfolded in a single layer with space between them. Roast for 20–25 minutes, until the thickest part of each thigh reaches 165°F (74°C) on an instant-read thermometer. Use temperature rather than color to judge doneness. Rest for 5 minutes, then slice. 4. While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the raw cauliflower rice and 1/4 teaspoon salt. Cook uncovered for 7–10 minutes, stirring occasionally, until tender and excess moisture has evaporated. Work in batches if the pan is crowded. 5. Stir together the Greek yogurt, remaining tablespoon lemon juice, grated garlic, water, and 1/8 teaspoon salt. Add a little more water if needed for a spoonable sauce. 6. Divide the cauliflower rice, sliced chicken, cucumber, and tomatoes evenly among four bowls. Spoon one-quarter of the sauce over each bowl and finish with parsley. Serve immediately. 7. Divide into 4 equal servings (1 bowl per serving). A wide skillet and a roomy sheet pan help both components brown. Spoon the sauce on at the table so the cauliflower stays fluffy. ## Notes Serving size: 1 bowl. The ingredient quantities make 4 equal servings. A wide skillet and a roomy sheet pan help both components brown. Spoon the sauce on at the table so the cauliflower stays fluffy. Storage: Keep chicken and cauliflower separate from the sauce and vegetables. Refrigerate for up to 3 days; reheat the cooked components until steaming hot before assembling. Nutrition is an approximate ingredient-based estimate per serving, including the listed sauce or topping but excluding optional garnishes and serving suggestions. Brand labels, portion size, discarded coating, and fat left in the pan can change the result. The new ingredient and process images are AI-generated illustrations, not photographs from a kitchen test. Follow the written quantities and doneness cues. The cook time includes a 5-minute rest after roasting. Optional marinating is additional. ## FAQ **What is the serving size?** This recipe makes 4 servings. One serving is 1 bowl; divide the finished recipe evenly. **What is the most useful preparation tip?** Use thighs of similar thickness and spread them out so the edges brown. Cook the cauliflower uncovered until no moisture pools in the skillet. **Can I make it ahead?** Keep chicken and cauliflower separate from the sauce and vegetables. Refrigerate for up to 3 days; reheat the cooked components until steaming hot before assembling. **What should I watch for while making it?** A wide skillet and a roomy sheet pan help both components brown. Spoon the sauce on at the table so the cauliflower stays fluffy.