High Protein Lebanese Chicken Shawarma
Discover the perfect balance of bold Middle Eastern flavors and a protein-packed meal with this High Protein Lebanese Chicken Shawarma. Featuring tender, marinated chicken thighs infused with aromatic spices like cumin, coriander, turmeric, and cinnamon, this recipe offers an authentic taste of Lebanon right from your kitchen. The chicken is grilled to perfection for a smoky char, then paired with fresh vegetables like cherry tomatoes, cucumber, and red onion for a vibrant twist. Wrapped in warm whole wheat pita and drizzled with creamy tahini sauce, this dish is a wholesome, satisfying option for lunch or dinner. Ready in just 40 minutes, this high-protein shawarma is ideal for meal prep or a nutrient-dense family meal. Perfect for those seeking flavorful, healthy eating with a Mediterranean flair!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 750 grams Boneless, skinless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 4 units 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
- 1 teaspoon Black pepper
- 4 units Whole wheat pita bread
- 100 grams Cherry tomatoes, halved
- 1 unit Cucumber, sliced
- 1 unit Red onion, sliced
- 2 tablespoons Fresh parsley, chopped
- 60 grams Tahini sauce
Instructions
In a large bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, turmeric, cinnamon, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring that each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to penetrate the meat.
Preheat a grill or grill pan over medium-high heat.
Cook the marinated chicken thighs on the grill for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
Remove the chicken from the grill and allow it to rest for a few minutes before slicing into thin strips.
Warm the whole wheat pita breads on the grill or in a dry skillet for about 1 minute on each side.
To assemble the shawarma, place a portion of sliced chicken onto each pita bread.
Top the chicken with cherry tomatoes, cucumber slices, red onion, fresh parsley, and a drizzle of tahini sauce.
Roll the pita around the fillings and serve immediately.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 7.2 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1046 mg | 22% | |
*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.
