Low Carb Chicken Shawarma Sandwich
Satisfy your craving for bold Middle Eastern flavors with this flavorful and healthy Low Carb Chicken Shawarma Sandwich recipe. Tender strips of boneless, marinated chicken thighs are infused with a vibrant spice blend featuring cumin, coriander, paprika, and turmeric, then cooked to perfection for a juicy, caramelized finish. Nestled in crisp romaine lettuce wraps, the chicken is paired with fresh slices of cucumber, tomato, and red onion and drizzled with a creamy, herb-infused Greek yogurt sauce. This low-carb twist on the classic shawarma is quick to prepare, ready in under an hour, and perfect for a guilt-free, high-protein meal. For an extra kick, don’t forget the optional hot sauce! Whether you’re following a keto lifestyle or just looking for a satisfying, healthy dinner idea, this lettuce-wrapped chicken shawarma is sure to impress.
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Recipe Information
Ingredients
- 500 g Boneless skinless chicken thighs
- 2 tbsp Olive oil
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Paprika
- 1 tsp Turmeric
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 1 tsp Ground black pepper
- 3 cloves Garlic, minced
- 2 tbsp Lemon juice
- 8 large Romaine lettuce leaves
- 1 medium Cucumber, sliced thinly
- 1 medium Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.5 cup Greek yogurt
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Hot sauce (optional)
Instructions
Cut the chicken thighs into thin strips.
In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, salt, pepper, garlic, and lemon juice. Add the chicken strips and mix until evenly coated. Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for more intense flavor.
Preheat a large skillet over medium-high heat. Add the marinated chicken strips to the skillet and cook for 8-10 minutes or until the chicken is browned and cooked through, stirring occasionally.
While the chicken is cooking, prepare the lettuce wraps by washing and patting dry the romaine leaves.
In a small bowl, mix Greek yogurt with chopped parsley.
To assemble the sandwich, place a few slices of cucumber, tomato, and red onion onto each lettuce leaf. Top with the cooked chicken.
Drizzle the yogurt sauce over the chicken and vegetables. Add hot sauce if desired.
Roll the lettuce leaves to enclose the filling or fold them over and serve immediately.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3218 mg | 140% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2149 mg | 46% | |
*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.
