Low Sodium Shawarma Platter
Savor bold Middle Eastern flavors with this delicious Low Sodium Shawarma Platter, a heart-healthy twist on a classic favorite. Juicy, marinated chicken thighs are infused with a vibrant blend of aromatic spices like cumin, coriander, turmeric, and cinnamon, then grilled to perfection for a mouthwatering, low-salt protein option. Paired with crisp lettuce, fresh cucumber-tomato salad, and a drizzle of creamy low-sodium tahini sauce, this platter is served on warm flatbreads for a wholesome, balanced dish. Ready in under an hour, with just 20 minutes of prep time, this recipe is perfect for a quick yet impressive meal the whole family will enjoy. Whether you're seeking a lower sodium diet or simply craving authentic shawarma flavors, this healthy recipe is sure to satisfy.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 1 Red onion
- 1 Cucumber
- 2 Tomatoes
- 0.5 cup Low-sodium tahini sauce
- 4 Flatbreads
- 0.25 cup Fresh parsley
- 4 Lettuce leaves
Instructions
In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, ground allspice, ground cinnamon, and black pepper.
Add the chicken thighs to the marinade and coat well. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best results.
Preheat the grill or a skillet over medium-high heat.
Grill or cook the chicken thighs for about 6-8 minutes on each side until cooked through and nicely browned.
Remove chicken from the grill and let rest for 5 minutes. Slice the chicken into thin strips.
While the chicken is resting, thinly slice the red onion, chop the cucumber into small cubes, and dice the tomatoes.
In a bowl, mix the cucumber and tomatoes with fresh parsley.
Lay out the flatbreads and place lettuce leaves on each. Top with sliced chicken, onion, cucumber-tomato mixture, and a drizzle of low-sodium tahini sauce.
Serve warm and enjoy your low sodium shawarma platter!
Nutrition Facts
Calories |
2853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 155.9 g | 57% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 22.8 g | ||
| Protein | 210.3 g | 421% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 369 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3488 mg | 74% | |
*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.
