Low Fat Chicken Shawarma
Indulge in the vibrant flavors of the Middle East with this Low Fat Chicken Shawarma recipe, a healthier twist on the classic street food favorite. Featuring tender, marinated chicken breast infused with a fragrant blend of spices like cumin, smoked paprika, and turmeric, this dish is both guilt-free and irresistibly tasty. The chicken is baked or grilled to perfection, ensuring a crisp outer layer while keeping the inside moist and succulent. Served in warm whole wheat pita bread and paired with fresh lettuce, tomato, and cucumber, this shawarma is a protein-packed meal that’s perfect for lunch or dinner. Ready in under an hour, this wholesome recipe is ideal for anyone seeking a nutritious, low-fat option without compromising on bold, authentic flavor.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 125 ml low-fat plain yogurt
- 30 ml lemon juice
- 15 ml olive oil
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces whole wheat pita bread
- 100 grams lettuce
- 1 medium tomato
- 0.5 medium cucumber
Instructions
Slice the chicken breast into thin strips approximately 1/2 inch wide.
In a large bowl, combine the low-fat yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.
Add the chicken strips to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat your oven to 200°C (390°F) or preheat a grill pan on medium-high heat.
Line a baking sheet with foil and spread the marinated chicken strips in a single layer. Bake for 20-25 minutes until the chicken is fully cooked and slightly golden, turning halfway through the cooking time.
Alternatively, if using a grill pan, grill the chicken strips for about 8-10 minutes, turning to cook evenly on all sides until fully cooked and lightly charred.
While the chicken is cooking, prepare the vegetables: wash and chop the lettuce, slice the tomato and cucumber.
Warm the whole wheat pita bread in the oven or on a skillet for a few minutes.
Assemble the shawarma by placing some lettuce, tomato, and cucumber in each pita, followed by the chicken strips.
Serve immediately, optionally with a side of low-fat yogurt sauce or tahini.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3863 mg | 168% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.2 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 457 mg | 35% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2772 mg | 59% | |
*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.
