Low Sodium Homemade Chicken Shawarma
Elevate your weeknight dinner game with this flavorful Low Sodium Homemade Chicken Shawarma that’s both heart-healthy and irresistibly delicious. This recipe combines tender, marinated boneless chicken thighs with a rich blend of spices like cumin, coriander, turmeric, and paprika, all without added sodium. A creamy Greek yogurt and lemon-based marinade ensures every bite is infused with tangy, aromatic goodness. Perfectly grilled or baked, the chicken is sliced thin and served on warm pita with fresh cucumber, tomato, red onion, parsley, and a dollop of hummus. Quick to prepare and packed with Mediterranean-inspired ingredients, this low-sodium shawarma recipe is perfect for those looking to enjoy bold flavors while keeping their diet in check. Whether you’re hosting a casual family night or meal prepping for the week, this dish guarantees satisfaction without compromise!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Plain Greek yogurt
- 3 tablespoons Fresh lemon juice
- 2 tablespoons Extra-virgin olive oil
- 3 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional for spice)
- 1 teaspoon Salt-free lemon pepper seasoning
- 4 pieces Pita bread or flatbreads
- 1 medium Cucumber, sliced
- 1 large Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Homemade or store-bought hummus
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, black pepper, optional cayenne pepper, and salt-free lemon pepper seasoning to create the marinade.
Add the chicken thighs to the marinade and mix well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 1 hour, preferably longer or overnight for enhanced flavor.
Preheat your grill or grill pan over medium-high heat. If using an oven, preheat to 400°F (200°C).
Remove chicken from marinade, allowing excess marinade to drip off. Grill the chicken for about 5-6 minutes per side, or cook in the oven on a baking sheet for 20-25 minutes, until fully cooked and reached an internal temperature of 165°F (75°C).
Once cooked, remove chicken from heat and let it rest for a few minutes before slicing it thinly.
Warm the pita bread or flatbreads either in a pan or in the microwave.
To assemble the chicken shawarma wraps, spread a spoonful of hummus on each pita bread, layer with sliced chicken, cucumber, tomato, red onion, and a sprinkle of parsley.
Roll or fold the pita over the fillings and serve immediately, enjoying the fresh and aromatic flavors of homemade chicken shawarma.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 22.7 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 631 mg | 49% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3695 mg | 79% | |
*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.
