Low Sodium Arabic Chicken Shawarma
Indulge in the soulful flavors of the Middle East with this Low Sodium Arabic Chicken Shawarma recipe—a healthier take on a beloved classic that doesn't compromise on taste. Featuring tender, marinated chicken thighs infused with a harmonious blend of aromatic spices like cumin, coriander, paprika, and turmeric, this dish is a flavor-packed delight. The addition of Greek yogurt and fresh lemon juice creates a creamy, tangy marinade that ensures every bite is succulent and satisfying. Baked to perfection for a charred, smoky finish, and served in warm whole wheat pita bread loaded with crisp romaine lettuce, juicy tomatoes, and zesty red onions, this shawarma is an ideal choice for those seeking heart-healthy, low-sodium options. Perfect for meal prep or a quick family dinner, this Middle Eastern classic is ready in under an hour and guarantees smiles all around!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 120 grams plain Greek yogurt
- 30 milliliters fresh lemon juice
- 4 pieces fresh garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons ground paprika
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 0.5 teaspoon black pepper
- 30 milliliters olive oil
- 4 pieces whole wheat pita bread or wraps
- 100 grams romaine lettuce, shredded
- 2 pieces tomatoes, sliced
- 0.5 piece red onion, thinly sliced
Instructions
In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground allspice, and black pepper.
Add the chicken thighs to the bowl and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Place the marinated chicken thighs on the prepared baking sheet and drizzle with olive oil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges.
Remove the chicken from the oven and let it rest for a few minutes, then slice it into thin strips.
Warm the whole wheat pita bread or wraps in the oven for a couple of minutes.
Assemble the shawarma by placing some of the sliced chicken on the pita bread, and top with shredded romaine lettuce, sliced tomatoes, and red onion.
Roll up the pita tightly and serve immediately. Enjoy your delicious and healthy low sodium Arabic chicken shawarma!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 15.8 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2626 mg | 56% | |
*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.
