Sugar-Free Lebanese Chicken Shawarma
Savor the authentic flavors of the Middle East with this easy and healthy Sugar-Free Lebanese Chicken Shawarma recipe! Marinated in a tangy blend of Greek yogurt, olive oil, and white vinegar, and seasoned with a fragrant mix of cumin, coriander, paprika, turmeric, and garlic, this shawarma delivers bold, aromatic flavors in every bite—all without any added sugar. Tender boneless chicken thighs are perfectly grilled or roasted to juicy perfection, then thinly sliced and served alongside vibrant garnishes like fresh parsley and thinly sliced onions. Ideal for meal prepping or a flavorful dinner for four, this recipe is customizable with your favorite accompaniments like warm pita bread, tahini sauce, or hummus. Easy to prepare in just 40 minutes, and perfect for those seeking a wholesome, gluten-free, and sugar-free twist on a classic Lebanese favorite, this chicken shawarma is sure to become a beloved staple in your weekly rotation.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 1 cup Plain Greek yogurt
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 4 Garlic cloves, minced
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Ground paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Ground black pepper
- 1.5 teaspoons Salt
- 1 tablespoon White vinegar
- 1 Onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
Instructions
In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cayenne pepper, black pepper, salt, and white vinegar to form a marinade.
Add the chicken thighs to the bowl and mix until the chicken is well coated with the marinade. Cover the bowl and refrigerate for at least 1 hour or overnight for the best flavor.
Preheat your grill or oven to 400°F (200°C).
Remove the chicken from the marinade, allowing any excess to drip off. Discard the marinade.
Grill the chicken for about 6-8 minutes on each side, or until fully cooked and slightly charred. If using an oven, bake for about 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before slicing it thinly.
Serve the chicken shawarma on a platter with sliced onion and chopped parsley as garnishes. Optionally, enjoy it with pita bread or flatbread, and a side of tahini sauce or hummus.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 15.1 g | ||
| Protein | 207.8 g | 416% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 649 mg | 50% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3106 mg | 66% | |
*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.
