Low Sodium Lebanese Chicken Shawarma
Experience a vibrant burst of Middle Eastern flavors with this Low Sodium Lebanese Chicken Shawarma recipe, a healthier twist on a beloved classic. Featuring tender, well-spiced chicken thighs marinated in a creamy blend of yogurt, lemon juice, and aromatic spices like cumin, coriander, and turmeric, this dish delivers authentic taste with reduced salt. Oven-baked to perfection for a crispy edge while keeping the inside juicy, this shawarma pairs beautifully with fresh tomatoes, cucumbers, red onions, and a sprinkle of parsley, all wrapped in warm pita bread. Perfect for a heart-healthy dinner or meal prep, this recipe offers bold flavors with less sodium, making it a must-try for health-conscious foodies who crave the richness of Mediterranean cuisine.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Plain low-fat yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground paprika
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Black pepper
- 3 cloves Garlic, minced
- 4 pieces Pita bread
- 1 large Tomato, sliced
- 1 medium Cucumber, sliced
- 0.5 medium Red onion, thinly sliced
- 2 tablespoons Parsley, chopped
Instructions
Cut the chicken thighs into strips and place them in a large bowl.
In a separate bowl, prepare the marinade by mixing yogurt, lemon juice, olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, black pepper, and minced garlic.
Pour the marinade over the chicken strips and mix well to ensure the chicken is well-coated. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Arrange the marinated chicken strips on the baking sheet in a single layer.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly crispy on the edges.
While the chicken is baking, prepare the vegetables by slicing the tomato, cucumber, and onion.
Warm the pita bread in the oven for a few minutes or use a pan over medium heat.
Once the chicken is cooked, assemble the shawarma by placing chicken strips, a few slices of tomato, cucumber, and onion onto a warm piece of pita bread. Sprinkle with parsley.
Wrap the pita around the fillings, and serve immediately.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.2 g | 117% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 28.0 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3189 mg | 68% | |
*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.
