Low Carb Arabic Chicken Shawarma
Satisfy your cravings for Middle Eastern flavors guilt-free with this Low Carb Arabic Chicken Shawarma recipe, a wholesome twist on the beloved classic. Juicy, marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and paprika, then grilled to perfection for a smoky, charred finish. Nestled in crisp lettuce leaves or low-carb wraps, the chicken is paired with vibrant toppings like fresh parsley, thinly sliced tomatoes, and red onions. A refreshing cucumber-yogurt sauce adds a creamy, zesty touch to each bite. Ready in under 40 minutes (with minimal hands-on cooking time), this protein-rich, keto-friendly recipe is perfect for meal prep or a quick family dinner. Experience the taste of authentic shawarma with fewer carbs!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs, boneless and skinless
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground turmeric
- 200 grams Greek yogurt, full-fat
- 1 medium Cucumber, finely diced
- 2 tablespoons Mint leaves, chopped
- 0.5 teaspoon Salt, for sauce
- 6 pieces Lettuce leaves or low-carb wraps
- 0.5 medium Red onion, thinly sliced
- 1 medium Tomato, thinly sliced
- 2 tablespoons Parsley, chopped
Instructions
In a large bowl, combine olive oil, lemon juice, garlic, ground cumin, ground coriander, paprika, salt, pepper, and turmeric to create a marinade.
Add the chicken thighs to the marinade and ensure they are fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Preheat a grill pan or outdoor grill to medium-high heat.
Remove the chicken from the marinade and grill for 5-7 minutes on each side or until fully cooked and slightly charred. Remove from the grill and let it rest for a few minutes before slicing into strips.
While the chicken is cooking, prepare the cucumber-yogurt sauce by mixing Greek yogurt, finely diced cucumber, chopped mint leaves, and a pinch of salt in a bowl. Set aside.
To assemble the shawarma, lay out lettuce leaves or low-carb wraps. Scatter some sliced red onion, tomato, and parsley onto each wrap or lettuce cup.
Place the grilled chicken strips on top of the vegetables and drizzle some cucumber-yogurt sauce over the chicken.
Wrap or fold the shawarma and serve immediately.
Nutrition Facts
Calories |
1621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 16.6 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 489 mg | 38% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2994 mg | 64% | |
*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.
