Low Carb Chicken Shawarma
Experience the irresistible flavors of the Middle East with this Low Carb Chicken Shawarma recipe, a perfect fusion of bold spices and healthy eating. Succulent chicken thighs are marinated in a tantalizing blend of cumin, coriander, paprika, turmeric, and cinnamon, then grilled to perfection for a smoky, aromatic finish. Served on crisp romaine lettuce leaves instead of traditional pita, this low-carb twist is topped with fresh cucumber, juicy tomato, and tangy onion for a refreshing crunch. A creamy Greek yogurt sauce infused with lemon and parsley ties it all together, creating a satisfying and guilt-free meal that’s bursting with flavor. Ready in just 40 minutes, this dish is an excellent option for a nutritious family dinner or meal prep inspiration.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 0.25 cup Olive oil
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground allspice
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Greek yogurt, full-fat
- 0.5 cup Cucumber, diced
- 0.5 cup Tomato, diced
- 0.25 large White onion, thinly sliced
- 8 leaves Romaine lettuce leaves
Instructions
In a large mixing bowl, whisk together olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground allspice, red pepper flakes, ground cinnamon, salt, and black pepper to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 1 hour, but ideally overnight, to enhance the flavor.
Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken thighs for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing it into thin strips.
In a small bowl, mix Greek yogurt, lemon juice, and fresh parsley to create a sauce. Season with additional salt and pepper to taste.
Prepare the serving plates by laying out the romaine lettuce leaves. Top them with grilled chicken slices, diced cucumber, diced tomato, and sliced onion.
Drizzle with the yogurt sauce and serve immediately.
Nutrition Facts
Calories |
2216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 3061 mg | 133% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.3 g | ||
| Protein | 195.6 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 531 mg | 41% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3455 mg | 74% | |
*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.
