Keto-friendly Lebanese food.
Do you long for Lebanese food but are trying to stay Keto compliant? I know, I love Lebanese food, especially since I am half Lebanese and grew up eating it! I always loved Tabouleh salad with the bulghur wheat; however, it is not keto-friendly. Ever since I have been doing a low carb diet, I haven’t eaten Tabouleh salad anymore. I missed it! So, I did some research and discovered that I could use hemp seeds instead as a substitute! The result was excellent, and it also was incredibly filling and full of protein.
The chicken shawarma with tahini sauce was an excellent addition to the Tabbouleh salad. It made for a complete Lebanese meal without the heavy carbs. I also served cauliflower rice with this as a substitute for regular rice.
Tahini sauce
When I made the Tahini sauce, I found that it was easy to keep this keto-compliant. I remember loving Tahini sauce when I was pregnant, and it was almost like I could hook up an IV of Tahini sauce to my body, and I could be happy. I found that the secret to Tahini sauce is lemon juice. I like to incorporate about 1 cup of lemon juice. Another fantastic seasoning to add in this sauce is garlic powder. I usually buy Tahini in a paste in bulk. You can purchase that here.
When you are making your Tahini sauce, you can use a blender or food processor to mix everything. Just combine the lemon juice, tahini paste, and seasonings all together. You will find that it blends well and makes a beautiful concoction. The Tahini sauce will go very well with the chicken and also mix well in the Tabouleh salad!
Chicken Shawarma
When it comes to chicken shawarma, there are numerous ways to make it! I found that the easiest way for me was to make it in the oven. Before baking it, I placed it in the marinade for about an hour. However, the longer you let it marinate, the better! I did it for an hour because I made it at the spur of the moment. I think that you can even place it on the grill if you want, but I found that cooking in the oven gave it a very moist flavor.
In the marinade, I combined various seasonings with excellent health benefits, such as turmeric, garlic, parsley, cumin, etc. These spices are known for the anti-inflammatory properties and are very aromatic, which helps with the flavor. When I cooked in the oven, I placed the temp at 375 degrees and let it cook for about 40 minutes. I used a glass dish, and I placed coconut oil down before putting the chicken in the pan. I found that the coconut oil gave it an extra moist flavor. I used about 2 tbsp in the dish, so I did include it with the carb/calorie count.
Tabouleh Salad
The Lebanese Tabouleh salad was straightforward to make, and it tasted very similar to the original with Bulger wheat! I think that the best way to make the Tabouleh salad is to make it the day before you plan on eating it and then let it sit for about 24 hours. However, you can make it the day of and let it sit for an hour! Whatever you choose is fine. I think that the longer it sits, the more it marinates in the lemon juice and seasonings!
The parsley in the salad has a lot of great benefits and is a natural diuretic. Parsley also has antioxidant properties and is very good for lowering blood pressure, preventing urinary tract infections, and so much more! When I read about all of its benefits, I want to incorporate parsley in my cooking more often.
I must admit that using the hemp seeds in the Tabouleh salad was an excellent substitute for the Bulger wheat, and I did not even miss it! I think you could almost even make this as a meal by itself, given the protein from the hemp seeds. The hemp seeds also provide a lot of other nutrition, such as omega-three fatty acids and GLAs. These nutrients are essential for improved brain function, improved blood sugar, and so much more.
Keto Lebanese Chicken Shawarma with Tahini dressing and Tabouleh salad
This is a keto-friendly version of Lebanese Chicken Shawarma with Tahini dressing and Tabouleh salad! I hope you can enjoy!
Tabouleh salad
- 2 cups Parsley
- 1/4 cup mint
- 2 tbsp olive oil
- 1 tsp tahini sauce
- 1 small tomato
- 0.5 cup hemp seeds
- 1 cup onion
- 1 cup lemon
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
Chicken Shawarma
- 1 cup olive oil
- 1 cup lemon juice
- 4 clove garlic
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp salt
- 2 tsp ground black pepper
- 1 tsp red pepper flakes
- 1/2 tsp cinnamon
- 2 lbs chicken
- 2 tbsp coconut oil
Tahini sauce
- 2 tbsp tahini paste
- 1 cup lemon
- 1 tsp onion powder
- 1 tbsp parsley
- 1 tsp salt
- 1 tsp garlic powder
Tabouleh Salad
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First, make your Tabouleh salad either an hour before prepping rest of the meal or you can make it the day before.
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Take about 300 grams of parsley or 2 cups worth and cut it up very finely. Also, take 50 grams of mint or 1/4 cup and chop it up as well.
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Next cut up 1 onion and dice it, followed by 1 small tomato.
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Now add all the cut-up vegetables and herbs and place them in a bowl. Also, place the hemp seeds in the bowl with it.
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Mix the lemon juice, olive oil, spices and tahini sauce in a blender or food processor. After it is mixed well, mix with the herbs and vegetables. Set aside for at least an hour or more in the refridgerator before consuming.
Chicken Shawarma
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After your Tabouleh salad is made, make the marinade for the chicken Shawarma and allow the chicken to marinate for at least an hour or more. I like to make the marinade with the Tabouleh salad that way they marinate at the same time!
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Combine all the herbs to include garlic in the lemon juice and olive oil. Place the chicken in the marinade and allow to marinate however long you choose. Remember, it must be at least an hour.
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Prior to cooking, place oven on 375 degrees. Once the chicken marinates, place in a glass dish. A deep 9×13" will suffice. Place in the oven for about 40 minutes.
Tahini sauce
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While the Chicken Shawarma is cooking, make your Tahini sauce. You will need a blender or food processor.
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Take the Tahini paste and mix with lemon juice and mix together. Next, place in all of your herbs such as the garlic and onion powder, salt, and parsley. The tahini sauce should have somewhat of a thick, liquid consistency. Should not be too runny or too pasty! If you need to add more lemon or even water to get it this way, then do it!
Combine it all together!
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Once the chicken is done cooking and you have made your tahini sauce, you are ready to serve! I also added cauliflower rice, but this is optional. Cauliflower rice is a good keto substitute for regular rice. You can purchase it frozen or make it yourself ! If you would like to make it yourself, just cut some cauliflower up and steam it for about 10-20 minutes or until tender. Once it is tender you can mix with coconut oil and salt for added flavor.
Tahini sauce
Chicken Shawarma
Tabbouleh salad
Your journey to wellness
I am so glad that you found this recipe and I hope to provide many more in the future! I have found that a keto diet has been a wonderful tool for a journey to wellness! Remember, your path to health is more than just diet, it is an energetic balance as well. I encourage you to listen to my podcast Keto diet and chakra balance for your health to learn that a keto diet is not good enough alone. There are also other ways to improve your health, which you can discover on my Start Here page. Please also sign up for my email list and I will send you updates on wellness and other recipes. You deserve to be healthy and to find balance in your life!
Namaste!
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How much chicken do you use? 1lb? 2lbs?
Thanks!
Never mind!! Found it!
Hi Susan, glad you found it!
I’ve been looking for a keto Tabouleh recipe. I was SO happy to find yours!! It’s delicious!!
Hi Susan D! I am so glad you enjoyed it!