Low Fat Chicken Shawarma Sandwich
Savor the rich flavors of the Middle East with this healthy and delicious *Low Fat Chicken Shawarma Sandwich*, a guilt-free twist on the classic comfort food. Marinated in a zesty blend of low-fat yogurt, lemon juice, and warm spices like cumin, paprika, and cinnamon, tender chicken breast is perfectly grilled or roasted to juicy perfection. Nestled in whole wheat pita pockets, the spiced chicken is paired with crisp cucumber, juicy tomato, red onion, and fresh parsley for a refreshing crunch. The recipe is quick and easy to prepare, requiring just 15 minutes of prep time and featuring wholesome, low-fat ingredients ideal for a nutritious lunch or dinner. With its aromatic marinade, vibrant vegetables, and fiber-packed pita, this healthy shawarma recipe is perfect for those craving big flavors without the extra calories.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 125 grams Low-fat plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Whole wheat pita breads
- 1 Cucumber, thinly sliced
- 1 Tomato, thinly sliced
- 0.5 Red onion, thinly sliced
- 2 tablespoons Chopped fresh parsley
- 4 Lettuce leaves
Instructions
Cut the chicken breast into thin strips and set aside.
In a large bowl, combine low-fat yogurt, lemon juice, olive oil, minced garlic, ground cumin, paprika, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper.
Add the chicken strips to the yogurt mixture and toss to coat well. Cover the bowl and refrigerate for at least 30 minutes to marinate, or up to 4 hours for more flavor.
Preheat your oven to 200°C (400°F) or heat a grill pan over medium-high heat.
Remove the chicken from the marinade and shake off excess. Discard any remaining marinade.
Arrange the chicken strips on a baking sheet if roasting, or place them on the grill pan, making sure they are not too crowded.
Cook the chicken for about 15-20 minutes, turning halfway, until cooked through and lightly browned. If using a grill pan, cook for approximately 3-4 minutes on each side.
While the chicken is cooking, prepare the vegetables by thinly slicing the cucumber, tomato, and red onion.
To assemble the sandwiches, lightly warm the whole wheat pitas in the oven or on a hot pan. Then open each pita to create a pocket.
Stuff each pita with slices of cooked chicken, cucumber, tomato, red onion, parsley, and a lettuce leaf.
Serve immediately, enjoying the deliciously spiced chicken paired with fresh, crisp vegetables.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3038 mg | 132% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 18.2 g | ||
| Protein | 189.5 g | 379% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 496 mg | 38% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2828 mg | 60% | |
*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.
