High Protein Arabic Chicken Shawarma
Indulge in the irresistible flavors of this High Protein Arabic Chicken Shawarma—a wholesome and flavorful take on the beloved Middle Eastern classic. Tender, juicy chicken thighs are marinated in a rich blend of Greek yogurt, olive oil, lemon juice, and an aromatic symphony of spices like cumin, coriander, and cinnamon, then grilled to perfection for a smoky, charred finish. Wrapped in warm, soft pita bread and loaded with fresh parsley, crisp tomatoes, cucumber, red onion, and a luscious drizzle of tahini sauce, this shawarma is the ultimate fusion of bold taste and nutritious dining. With just 15 minutes of prep time, this high-protein recipe is perfect for meal preps or quick weeknight dinners. Serve it with a side of tangy pickles or a refreshing salad for a satisfying, protein-packed dish that's sure to please! Keywords: high-protein shawarma, healthy Arabic chicken recipe, grilled chicken wrap.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Pita breads
- 2 tablespoons Fresh parsley, chopped
- 2 Tomatoes, sliced
- 1 Cucumber, sliced
- 1 Red onion, thinly sliced
- 60 milliliters Tahini sauce
Instructions
In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper. Stir well to create the marinade.
Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade, allowing excess to drip off, and place them on the hot grill.
Grill the chicken for 5-6 minutes on each side, or until fully cooked and browned. The internal temperature should reach 74°C (165°F).
Once cooked, remove the chicken from the grill and let it rest for a couple of minutes before slicing into thin strips.
Warm the pita breads on the grill for about 1 minute on each side.
To assemble the shawarma, lay a warm pita on a flat surface. Arrange the sliced chicken down the center.
Top with fresh parsley, sliced tomatoes, cucumbers, and red onions.
Drizzle generously with tahini sauce.
Fold the pita over the fillings to enclose and serve immediately.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4153 mg | 181% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 12.2 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 426 mg | 33% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2673 mg | 57% | |
*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.
