Sugar-Free Shawarma Platter
Indulge in the vibrant flavors of the Middle East with this delicious and healthy Sugar-Free Shawarma Platter! Perfectly seasoned and oven-roasted boneless chicken thighs, coated in a fragrant blend of cumin, smoked paprika, turmeric, and other warm spices, take center stage in this hearty dish. Served alongside a refreshing cucumber-tomato salad, a creamy Greek yogurt and herb sauce, and warm pita bread, this platter strikes the perfect balance of smoky, tangy, and savory flavors—all without any added sugar. Ready in just about an hour (including prep and cooking), this wholesome recipe is perfect for a family dinner or meal prep. Enjoy the joy of sugar-free eating without compromising on taste, texture, or satisfaction!
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Recipe Information
Ingredients
- 1 kg Boneless skinless chicken thighs
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 Garlic cloves, minced
- 1 cup Greek yogurt
- 1 cup Cucumber, diced
- 1 cup Tomatoes, diced
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Fresh parsley, chopped
- 0.25 cup Fresh mint, chopped
- 4 Pita bread
Instructions
In a large bowl, mix olive oil, lemon juice, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, black pepper, and minced garlic to create the marinade.
Add the chicken thighs to the marinade, ensuring all pieces are well-coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or overnight for best results.
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper and place the marinated chicken thighs in a single layer on the sheet.
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through and slightly charred on the edges.
While the chicken is baking, prepare the yogurt sauce by combining Greek yogurt, chopped parsley, mint, and a pinch of salt in a small bowl. Mix well and refrigerate until ready to use.
Prepare the salad by combining the diced cucumber, diced tomatoes, and sliced red onion in a mixing bowl. Toss with a little lemon juice and salt to taste.
Once the chicken is done, let it rest for 5 minutes before slicing it into thin strips.
Warm the pita bread in the oven for a few minutes, if desired.
To serve, place sliced chicken, salad, and yogurt sauce on a platter. Serve with warm pita bread. Enjoy your sugar-free shawarma platter!
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.8 g | 147% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 5541 mg | 241% | |
| Total Carbohydrate | 200.1 g | 73% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 35.1 g | ||
| Protein | 205.7 g | 411% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 981 mg | 75% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 5558 mg | 118% | |
*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.
