What is the serving size?

This recipe makes 4 servings. One serving is 1 bowl; divide the finished recipe evenly.

Oven-Roasted Keto Chicken Shawarma Bowls

Name: Oven-Roasted Keto Chicken Shawarma Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern-inspired
Ingredients: 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; 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; 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

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.

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.

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.
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.
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.

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