Low Sodium Chicken Doner Kebab
Discover the deliciously wholesome twist on a classic street food favorite with this Low Sodium Chicken Doner Kebab recipe. Perfectly marinated chicken thighs, infused with Greek yogurt, olive oil, garlic, and a vibrant blend of spices, are grilled to juicy, smoky perfection. Served on soft whole wheat pita bread and layered with crisp lettuce, fresh tomatoes, cucumbers, and tangy low sodium tzatziki sauce, this recipe combines bold Mediterranean flavors with heart-healthy, low-salt ingredients. Quick to prepare and ideal for a satisfying lunch or dinner, this easy homemade kebab is a guilt-free way to enjoy the irresistible taste of a kebab shop right in your own kitchen. Healthy and flavorful, it’s sure to become your new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 grams Greek yogurt
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 3 Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 4 Whole wheat pita bread
- 1 Tomato, thinly sliced
- 1 Cucumber, thinly sliced
- 1 Red onion, thinly sliced
- 2 tablespoons Fresh parsley, chopped
- 4 Lettuce leaves
- 4 tablespoons Low sodium tzatziki sauce
Instructions
Begin by preparing the marinade for the chicken. In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, ground cumin, ground coriander, ground black pepper, and cayenne pepper. Mix well until it's evenly blended.
Cut the chicken thighs into thin strips and add them to the marinade. Ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for more intense flavor.
Preheat your grill or a grill pan over medium-high heat. Spray or brush lightly with oil to prevent sticking.
Remove the chicken from the marinade, allowing excess marinade to drip off. Thread the chicken pieces onto skewers, if using skewers.
Grill the chicken for about 8-10 minutes, turning occasionally, until fully cooked and charred at the edges. Internal temperature should reach 75°C (165°F). Remove from grill and let it rest for a few minutes.
While the chicken is cooking, warm the pita bread in the oven or on a skillet for a few minutes until soft.
Assemble the doner kebabs by placing a lettuce leaf on each pita bread followed by slices of tomato, cucumber, red onion, and grilled chicken.
Drizzle 1 tablespoon of low sodium tzatziki sauce over the top and garnish with a sprinkle of chopped parsley.
Serve the chicken doner kebabs immediately, while they are warm and fresh.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 158.8 g | 58% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 16.6 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2429 mg | 52% | |
*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.
