Keto Shawarma Bowl (Lebanese Style) Low-Carb, Big Flavor, No Nonsense

Let’s be honest, sometimes you want something that punches you with flavor, fills you up, but doesn’t send your blood sugar into a tailspin. That’s where this Keto Shawarma Bowl comes in.

We’re talking about juicy marinated chicken, all those punchy Lebanese spices, cool crisp veggies, creamy garlic sauce… and none of the bread to mess up your carb count. It’s a full meal that doesn’t feel like “diet food.”

Why Everyone’s Obsessed With This Keto Shawarma Bowl

Because it hits every note. Crunchy, creamy, spicy, tangy, salty. It’s got soul, and it doesn’t pretend to be anything it’s not. If you’ve ever had real Lebanese street shawarma, you’ll know the flavor isn’t something you forget. This is that, just reworked into a bowl you can feel good about eating any night of the week.

Perfect for meal prep. Perfect for a busy Tuesday. Perfect when you’re bored of grilled chicken and broccoli.

Ingredients You’ll Need (And You Probably Have Most Already)

For the Chicken Shawarma:

• 2 pounds boneless skinless chicken thighs (breasts work too, but thighs bring the flavor)
• 3 tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, crushed or minced
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• ½ tsp turmeric
• ½ tsp cinnamon
• ½ tsp chili powder or cayenne (use more if you like heat)
• Salt and pepper

For the Bowl:

• 4 cups cauliflower rice (steamed or pan-fried)
• 2 cups chopped lettuce or spinach
• 1 cucumber, diced
• 1 tomato, diced or sliced
• ¼ red onion, sliced thin
• Pickles (optional but highly recommended—those tiny Lebanese pickles are perfect)

Garlic Sauce (the kicker):

• ½ cup mayo
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Salt to taste
• (Optional: 1 tbsp Greek yogurt or sour cream to lighten it up a bit)

How To Make It (Simple Breakdown)

1. Marinate That Chicken

Throw all the chicken ingredients in a big bowl or zip-top bag. Mix it up, coat the chicken, and let it sit for at least 30 minutes—overnight is even better if you’ve got the time.

Real talk: the longer you let it sit, the more it’ll taste like actual shawarma off a Beirut street cart.

2. Cook It

Heat up a pan (cast iron if you’ve got it) until it’s screaming hot. Sear the chicken on both sides until it gets that golden char. Should take about 6–8 minutes per side. Let it rest, then slice it up.

If you want to bake it instead, toss it on a sheet pan at 425°F (220°C) for about 25 minutes.

3. Get Your Bowl Together

Start with a scoop of cauliflower rice. Add your greens. Pile on the chicken. Then hit it with cucumbers, tomatoes, onions, pickles.

Finish with a generous dollop (or drizzle) of that garlic sauce. You want it in every bite.

What Makes This Bowl Keto?

No bread. No starchy sides. You’re replacing the carb-heavy pita and fries with cauliflower rice and greens. The fat from the mayo-based garlic sauce and olive oil keeps it filling, while the protein from the chicken holds you over. No sugar, no hidden junk.

It’s clean, but still feels like comfort food.

Add-Ons That Still Keep It Low-Carb

• Feta cheese (yes, please)
• Avocado (hello, creamy goodness)
• Olives (briny and bold)
• Roasted eggplant or zucchini if you want more bulk

Meal Prep Tip

Make a double batch of the chicken and garlic sauce. Store everything separately. When it’s lunchtime, just build your bowl fresh and reheat the meat. The sauce actually gets better the next day.

It’s one of those meals that doesn’t get soggy, doesn’t fall apart, and still tastes amazing on day three.

What If You Hate Cauliflower Rice?

Totally fair. It’s not for everyone. Swap it out for shredded lettuce if you want something even lighter. Or, go for grilled eggplant slices, riced broccoli, or nothing at all. Let the meat and sauce carry the whole thing.

A Quick Story (Because Food’s Personal)

I started making this after getting tired of “keto meals” that felt like punishment. I love Lebanese food, grew up eating it at family gatherings, but shawarma wraps were always off limits on low carb. So, I tried turning it into a bowl. The first version was a mess. Too much lemon, chicken came out dry. But after tweaking the spices and messing with the sauce ratios, it finally hit the spot.

Now it’s on regular rotation in my house. Even my cousin who doesn’t do keto said, “Yo, this is better than the stuff from the shop.”

That’s when I knew it worked.

Let’s Wrap It Up

This bowl works because it’s simple, flexible, and it tastes like you actually tried. And that garlic sauce? Don’t skip it. Seriously.

Whether you’re low-carb by choice or just trying to eat better without giving up flavor, this Keto Shawarma Bowl is worth putting into your weekly routine.

Print