Heart-Healthy Arabic Chicken Shawarma
Savor the deliciously lean and vibrant flavors of Heart-Healthy Arabic Chicken Shawarma, a nutritious twist on the classic Middle Eastern street-food favorite. This recipe features tender strips of boneless, skinless chicken marinated in a tantalizing blend of low-fat yogurt, olive oil, fresh lemon juice, garlic, and aromatic spices like cumin, coriander, paprika, and turmeric. Baked to perfection for a guilt-free, golden finish, the juicy chicken is then wrapped in warm whole wheat pita bread and paired with crisp shredded lettuce, juicy tomato slices, refreshing cucumber, and creamy low-fat tahini sauce. Ready in just under 40 minutes, this wholesome meal is ideal for anyone seeking bold flavors without compromising on health. Perfect for lunch, dinner, or meal prep, this Arabic-inspired dish is a nourishing way to enjoy shawarma while supporting your heart health. Keywords: heart-healthy recipe, Arabic chicken shawarma, healthy Middle Eastern food, baked chicken shawarma.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 125 grams Plain low-fat yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 4 pieces Whole wheat pita bread
- 100 grams Lettuce leaves, shredded
- 1 large Tomato, thinly sliced
- 1 medium Cucumber, thinly sliced
- 60 ml Low-fat tahini sauce
Instructions
In a large mixing bowl, combine the low-fat yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well.
Cut the chicken breasts into thin strips and add them to the marinade. Stir well to coat all the pieces evenly. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Spread the marinated chicken strips evenly on the prepared baking sheet. Ensure they are laid out in a single layer for even cooking.
Bake in the preheated oven for 20 to 25 minutes, or until the chicken is fully cooked and slightly browned. Stir halfway through the cooking time for even browning.
While the chicken is baking, prepare the vegetables: shred the lettuce, and thinly slice the tomato and cucumber.
Once the chicken is done, remove it from the oven and let it rest for a few minutes.
Warm the whole wheat pita bread slightly in the oven or on a skillet.
Assemble the shawarma: take a pita bread, spread a tablespoon of low-fat tahini sauce, add a portion of chicken, and top with lettuce, tomato, and cucumber slices.
Wrap the pita around the filling and serve immediately.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 28.1 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 588 mg | 45% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3506 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
