Low Fat Shawarma Platter
Discover the vibrant flavors of the Low Fat Shawarma Platter—a wholesome twist on a classic Middle Eastern favorite. This recipe features marinated chicken breast seasoned with aromatic spices like cumin, coriander, and paprika, baked to perfection for a lighter take on traditional shawarma. Paired with a fresh, zesty salad of romaine lettuce, cucumber, tomato, and parsley, and served alongside warm whole wheat pita bread and creamy low-fat hummus, this dish strikes the perfect balance between nutritious and delicious. Ready in under an hour and packed with protein, this healthy shawarma platter is ideal for meal prep or a satisfying family dinner. Say goodbye to guilt and hello to flavor with this low-fat, high-impact recipe!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Low-fat yogurt
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 head Romaine lettuce, chopped
- 1 Tomato, diced
- 1 Cucumber, diced
- 0.5 Red onion, thinly sliced
- 0.5 cup Parsley, chopped
- 4 Whole wheat pita bread
- 1 cup Low-fat hummus
Instructions
In a large bowl, combine low-fat yogurt, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, salt, black pepper, and olive oil to create a marinade.
Cut the chicken breast into thin strips and add to the marinade. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes, or overnight for best results.
Preheat the oven to 200°C (400°F).
Arrange the marinated chicken strips on a baking sheet lined with parchment paper.
Bake the chicken in the preheated oven for 15-20 minutes, or until fully cooked and lightly charred, turning halfway through.
While the chicken is cooking, prepare the salad by combining chopped romaine lettuce, diced tomato, diced cucumber, sliced red onion, and chopped parsley in a large bowl.
Warm the whole wheat pita bread in a toaster or oven for a few minutes.
Once the chicken is cooked, assemble the platter by placing a portion of the salad, a few strips of chicken, and a dollop of low-fat hummus onto each plate.
Serve with a warm whole wheat pita bread on the side, and enjoy your low-fat shawarma platter!
Nutrition Facts
Calories |
2191 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 31.4 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1006 mg | 77% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 6095 mg | 130% | |
*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.
