Low Fat Chicken Shawarma

Transform your mealtime with this irresistible Low Fat Chicken Shawarma, a guilt-free twist on the classic Middle Eastern favorite! Tender strips of marinated boneless, skinless chicken breast are infused with a vibrant blend of spices—cumin, coriander, smoked paprika, and a hint of cinnamon—before being baked or grilled to perfection. A low-fat yogurt base keeps the marinade light while adding creaminess and tang. Wrapped in warm whole wheat pita bread and layered with crisp lettuce, fresh tomato, and cucumber slices, this recipe bursts with flavor and texture in every bite. Perfect for a quick, healthy dinner or meal prep, this easy chicken shawarma delivers on flavor while staying low in fat and high in satisfaction. Serve it alongside a drizzle of low-fat yogurt sauce or tahini for an authentic finishing touch!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken breast
• 125 ml low-fat plain yogurt
• 30 ml lemon juice
• 15 ml olive oil
• 3 pieces garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 pieces whole wheat pita bread
• 100 grams lettuce
• 1 medium tomato
• 0.5 medium cucumber

Directions

Step 1

Slice the chicken breast into thin strips approximately 1/2 inch wide.

Step 2

In a large bowl, combine the low-fat yogurt, lemon juice, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.

Step 3

Add the chicken strips to the marinade and mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Step 4

Preheat your oven to 200°C (390°F) or preheat a grill pan on medium-high heat.

Step 5

Line a baking sheet with foil and spread the marinated chicken strips in a single layer. Bake for 20-25 minutes until the chicken is fully cooked and slightly golden, turning halfway through the cooking time.

Step 6

Alternatively, if using a grill pan, grill the chicken strips for about 8-10 minutes, turning to cook evenly on all sides until fully cooked and lightly charred.

Step 7

While the chicken is cooking, prepare the vegetables: wash and chop the lettuce, slice the tomato and cucumber.

Step 8

Warm the whole wheat pita bread in the oven or on a skillet for a few minutes.

Step 9

Assemble the shawarma by placing some lettuce, tomato, and cucumber in each pita, followed by the chicken strips.

Step 10

Serve immediately, optionally with a side of low-fat yogurt sauce or tahini.

Nutrition Facts

Serving size	(1256.5g)

Amount per serving	% Daily Value*
Calories	1791.4

Total Fat 40.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 432.3mg	0%
Sodium 3863.1mg	0%
Total Carbohydrate 172.0g	0%
Dietary Fiber 21.0g	0%
Total Sugars 30.2g
Protein 190.2g	0%

Vitamin D 90.8IU	0%
Calcium 457.1mg	0%
Iron 17.3mg	0%
Potassium 2772.4mg	0%

*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.

Source of Calories

Fat: 20.0%

Protein: 42.0%

Carbs: 38.0%