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Chicken Shawarma for Weight Loss

Recipe by Ahmad Alzahabi on InstagramAdded 1 August 2026.

30 minutes to prep, 15 to cook. A lean, flavorful chicken shawarma packed with aromatic spices that keep the calories low yet the taste bold. The spice blend of garlic, turmeric, cumin, and smoked paprika creates a savory, slightly smoky profile, perfect for a quick, healthy dinner.

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Chicken Shawarma for Weight Loss by Ahmad Alzahabi, a frame from the Instagram video

Method

  1. In a small bowl, combine garlic powder, turmeric, cumin, coriander, allspice, smoked paprika, onion powder, cardamom, ground clove, and salt; stir until evenly mixed.

    Kitchen notes · Added by ReelsMeals: The spices are evenly combined. Break up any clumps before seasoning the chicken.

  2. Pat the chicken pieces dry with paper towels to ensure the spice rub adheres well.

  3. Rub the spice mixture thoroughly over all sides of the chicken, making sure each piece is evenly coated.

  4. Cover the seasoned chicken and let it marinate at room temperature for at least 30 minutes, or refrigerate overnight for deeper flavor.

    Kitchen notes · Added by ReelsMeals: The spice rub has had time to flavor the chicken. Refrigerate for the longer marinating option.

  5. When ready to cook, preheat a grill pan or heavy skillet over medium‑high heat (about 400°F / 400°F).

  6. Lightly oil the pan or grill grates to prevent sticking, then add the chicken pieces in a single layer.

  7. Cook the chicken for 6–8 minutes on the first side, until it develops a nice char and releases easily from the surface.

    Kitchen notes · Added by ReelsMeals: The chicken is charred and releases easily from the surface. Let it sear without moving it.

  8. Flip the chicken and cook an additional 6–8 minutes, or until the internal temperature reaches 167°F (165°F) and the juices run clear.

    Kitchen notes · Added by ReelsMeals: The chicken is cooked through and its juices run clear. Check the thickest piece for doneness.

  9. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain its juices.

    Kitchen notes · Added by ReelsMeals: The juices settle back into the chicken. Rest before slicing.

  10. Slice the chicken into thin strips or bite‑size pieces.

  11. Serve the shawarma hot, accompanied by a fresh salad, whole‑grain pita, or your favorite low‑calorie side.

Tips while you cook

Dry the chicken first
Pat the chicken pieces dry with paper towels before applying the spice rub.
Rest after cooking
Let the cooked chicken rest for 5 minutes before slicing to retain its juices.
Even spice coverage
Rub the spice mixture thoroughly over all sides of the chicken.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Ahmad Alzahabi made this.

The recipe comes from Ahmad Alzahabi’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Ahmad Alzahabi and want this changed? Email [email protected].

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Shawarma, 4 ways

Four creators posted their own. Most use garlic, cumin, coriander, onion powder and chicken.

  1. thegoldenbalance50 min21 ingr.Only this one uses cayenne pepper, msg and sugar
  2. Bastien Horisberger1 hr 15 min26 ingr.Only this one uses beef, bell peppers and zaatar
  3. shraa771 hr 30 min14 ingr.Only this one uses cream, ginger garlic paste and chili paste
  4. Ahmad Alzahabi45 min11 ingr.Grilled
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