Low Carb Chicken Shawarma Bowl Recipe

Atkins Low Carb Chicken Shawarma Bowl
Net Carbs
Prep Time: 200 Minutes
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 0 1/2 tsp Black Pepper, ground
  • 2 ounces Red onion (1 cup= 5.6 ounces)
  • 1 1/3 cup Green or White Cabbage, raw, shredded
  • 0 3/4 tsp SALT Morton Salt, Inc.
  • 3 Tbsp LEMON JUICE Jetro Cash & Carry Enterprises, Inc.
  • 24 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
  • 2 Tbsp Parsley, fresh, chopped
  • 0 1/8 teaspoon CAYENNE PEPPER Whole Foods Market, Inc.
  • 0 1/4 tsp Cinnamon, ground
  • 12 each KALAMATA OLIVES Food Match, Inc.
  • 0 1/2 tsp Turmeric, ground
  • 1 cup Cucumber, raw, sliced
  • 2 Tbsp OLIVE OIL Salov North America Corp.
  • 3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
  • 0 1/4 cup Greek Yogurt, plain, unsweetened, whole milk
  • 3 cup Kroger Riced Cauliflower, frozen (85g per 3/4 cup)
  • 1 teaspoon(s) Paprika (1 tsp= 2.3 g)
  • 4 Tbsp HUMMUS Hope Foods, LLC
  • 20 each Tomatoes, grape (7.9 g each)
  • 1 1/2 tsp Cumin seed, ground
  • 5 gram(s) Garlic, raw ( 1 clove= 3g; 1 teaspoon= 5g)
  • 0 1/3 cup OLIVE OIL Salov North America Corp.


  1. Make the marinade. In a small bowl, whisk together 1/3 cup olive oil, 2 tablespoons lemon juice, cumin, paprika, ½ teaspoon minced or pressed garlic, pepper, turmeric, ½ teaspoon salt, cinnamon and cayenne pepper. Coat both sides of each chicken thigh with the marinade, place in a zipper top bag, pouring any remaining marinade into the bag, and refrigerate for at least 3 hours.
  2. When there are 40 minutes left for the chicken to marinade, begin the quick pickled onions. Thinly slice 60 grams onion with a mandolin slicer. Place in a small bowl and cover with rice vinegar and 1/8 teaspoon salt. Mix with a fork and set on the counter for an hour stirring occasionally.
  3. Warm grill over high flames. Reduce flame to medium high, and grill chicken thighs 4-5 minutes per side, or until they reach an internal temperature of 165°. 
  4. To make the yogurt sauce, combine the yogurt, 2 tablespoons olive oil, 2 tablespoons chopped parsley, 1 tablespoon lemon juice, ½ teaspoon minced or pressed garlic, and 1/8 teaspoon salt. Taste and add salt and pepper if desired.
  5. Microwave cauliflower rice as directed on the package. Divide between 4 bowls. To each bowl, add 4 ounces thinly sliced grilled chicken, 1/3 cup shredded cabbage, ¼ cup cucumber slices, 5 halved grape tomatoes, 1/8 cup pickled onions, 3 sliced Kalamata olives, and one tablespoon hummus. Dress each bowl with 2 tablespoons yogurt sauce. One bowl (as detailed above) is one serving.

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