Low Carb Shawarma Platter
Indulge in the flavors of the Middle East with this irresistible Low Carb Shawarma Platter, a healthy and satisfying twist on a classic favorite. Packed with smoky, marinated grilled chicken thighs seasoned with aromatic spices like cumin, coriander, and paprika, this platter offers bold flavors without the extra carbs. Served on a crisp bed of romaine lettuce and topped with fresh veggies like cucumber, tomato, and red onion, it’s a vibrant, nutrient-packed meal. A creamy tahini dressing ties everything together with its rich, nutty kick, and optional Greek yogurt provides a tangy complement. Perfect for keto dieters and health-conscious foodies, this easy-to-make recipe requires minimal prep and delivers restaurant-quality results in under an hour. Ideal for lunch, dinner, or entertaining!
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Recipe Information
Ingredients
- 1 pound Chicken thighs, boneless and skinless
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Greek yogurt or sour cream
- 2 cups Romaine lettuce, chopped
- 1 Cucumber, thinly sliced
- 1 Tomato, diced
- 0.5 Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Tahini
- 0.25 cup Water
- 0.5 teaspoon Garlic powder
- 1 tablespoon Lemon juice
- 0.25 teaspoon Salt
Instructions
In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, black pepper, and lemon juice.
Add chicken thighs to the marinade, ensuring they are well-coated. Cover and let marinate for at least 30 minutes in the refrigerator.
Preheat your grill or stovetop grill pan to medium-high heat.
Grill the marinated chicken thighs for 6-8 minutes on each side, or until fully cooked and nicely charred. Remove from heat and let rest for a few minutes before slicing.
In a mixing bowl, combine Greek yogurt or sour cream with 1 tablespoon of lemon juice, season with a pinch of salt to taste. Set aside.
For the tahini dressing, whisk together tahini, water, garlic powder, lemon juice, and salt until smooth and creamy.
To assemble the low-carb shawarma platter, place a bed of romaine lettuce on a serving plate.
Top with sliced grilled chicken, cucumber slices, diced tomato, and red onion rings.
Drizzle the platter with tahini dressing and garnish with chopped fresh parsley.
Serve immediately, optionally with a side of Greek yogurt or sour cream mixture.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 13.9 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5119 mg | 394% | |
| Iron | 21445.1 mg | 119139% | |
| Potassium | 3367 mg | 72% | |
*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.
