Heart-Healthy Homemade Chicken Shawarma
Indulge in the irresistible flavors of the Middle East with this *Heart-Healthy Homemade Chicken Shawarma*, a lighter twist on the classic street food favorite. This recipe combines skinless, boneless chicken breasts with an aromatic spice blend of cumin, coriander, paprika, turmeric, and cinnamon, all marinated in a zesty mix of olive oil, lemon juice, and low-fat yogurt for tender, juicy results. Baked to perfection in the oven and served in cozy whole-grain pita bread, this shawarma is loaded with fresh vegetables like cucumber, tomato, and red onion, and topped with a tangy homemade yogurt sauce for an added burst of flavor. Packed with protein, fiber, and heart-healthy ingredients, this dish is a satisfying and nutritious option for lunch or dinner. It’s perfect for meal prep too—so you can enjoy a guilt-free shawarma fix anytime!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 cup plain low-fat yogurt
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 4 whole-grain pita bread
- 1 cucumber, thinly sliced
- 1 tomato, thinly sliced
- 0.5 red onion, thinly sliced
- 0.25 cup fresh parsley, chopped
Instructions
1. In a large mixing bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper, black pepper, and salt to create the marinade.
2. Slice the chicken breasts into thin strips and add to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Arrange the marinated chicken strips in a single layer on the prepared baking sheet.
5. Bake the chicken for 15-20 minutes, or until it is fully cooked through and slightly charred at the edges.
6. While the chicken is cooking, prepare a simple yogurt sauce by mixing 1/2 cup of the low-fat yogurt with a squeeze of lemon juice and a pinch of salt and pepper (optional).
7. Once the chicken is done, remove it from the oven and allow it to rest for a few minutes.
8. To assemble the shawarma, warm the whole-grain pita bread slightly, then fill each with chicken, cucumber, tomato, red onion slices, and a dollop of the yogurt sauce.
9. Sprinkle with fresh parsley for garnish before serving.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 27.5 g | ||
| Protein | 183.8 g | 368% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 856 mg | 66% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3349 mg | 71% | |
*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.
