Low Sodium Homemade Shoarma
Elevate your weeknight dinners with this flavorful and heart-healthy **Low Sodium Homemade Shoarma**. Enjoy the bold Middle Eastern-inspired taste of tender chicken strips marinated in a fragrant mix of spices like cumin, coriander, paprika, turmeric, and cinnamon, paired with tangy yogurt and fresh lemon juice. This recipe is expertly crafted to minimize sodium without sacrificing authentic shoarma flavor, making it a perfect choice for those watching their salt intake. Quick to prep and cook, with just 15 minutes of prep and 25 minutes of cooking, it delivers mouthwatering results without the hassle. Garnished with fresh parsley and ideal for pairing with whole wheat pita, crisp salad, or fluffy rice, this shoarma is sure to become a wholesome family favorite. Perfect for anyone seeking **low sodium recipes**, **healthy chicken shoarma**, or a **homemade Middle Eastern meal**!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 3 tablespoons Yogurt, unsalted
- 2 tablespoons Parsley, chopped
Instructions
Begin by slicing the chicken breast into thin strips. Set aside in a mixing bowl.
In a small bowl, combine olive oil, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, black pepper, minced garlic, lemon juice, and yogurt. Mix well to create a marinade.
Pour the marinade over the sliced chicken in the mixing bowl. Toss the chicken until it is completely coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
Once marinated, remove the chicken from the refrigerator and let it come to room temperature for about 10 minutes.
Heat a large skillet or frying pan over medium-high heat. Add the marinated chicken to the pan, spreading it in an even layer.
Cook the chicken for about 5-7 minutes on each side, or until it is golden brown and cooked through. Stir occasionally to ensure even cooking.
Remove the cooked chicken from the pan and let it rest for a few minutes.
Sprinkle the chopped parsley over the chicken before serving.
Serve the low sodium shoarma with your choice of side dishes, such as whole wheat pita bread, fresh salad, or rice.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 3.4 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1806 mg | 38% | |
*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.
