Low Sodium Arabic Chicken Shawarma

Delight in the vibrant flavors of the Middle East with this Low Sodium Arabic Chicken Shawarma, a healthier take on the beloved classic. This recipe features tender, yogurt-marinated chicken thighs infused with a medley of bold, aromatic spices like cumin, coriander, paprika, and allspice—all while keeping sodium levels in check. Baked to perfection for a slightly charred finish, the chicken is then served in warm whole wheat pita bread, accompanied by crisp romaine lettuce, juicy tomatoes, and thinly sliced red onion for a fresh, satisfying crunch. Perfect for meal prep or a quick dinner, this wholesome shawarma is a flavorful, low-sodium option that doesn’t compromise on authenticity. Impress your taste buds and your guests with this heart-healthy spin on a classic Arabic street food favorite!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 120 grams plain Greek yogurt
• 30 milliliters fresh lemon juice
• 4 pieces fresh garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons ground paprika
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.5 teaspoon black pepper
• 30 milliliters olive oil
• 4 pieces whole wheat pita bread or wraps
• 100 grams romaine lettuce, shredded
• 2 pieces tomatoes, sliced
• 0.5 piece red onion, thinly sliced

Directions

Step 1

In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, ground allspice, and black pepper.

Step 2

Add the chicken thighs to the bowl and coat them well with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Step 3

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Step 4

Place the marinated chicken thighs on the prepared baking sheet and drizzle with olive oil.

Step 5

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges.

Step 6

Remove the chicken from the oven and let it rest for a few minutes, then slice it into thin strips.

Step 7

Warm the whole wheat pita bread or wraps in the oven for a couple of minutes.

Step 8

Assemble the shawarma by placing some of the sliced chicken on the pita bread, and top with shredded romaine lettuce, sliced tomatoes, and red onion.

Step 9

Roll up the pita tightly and serve immediately. Enjoy your delicious and healthy low sodium Arabic chicken shawarma!

Nutrition Facts

Serving size	(1104.8g)

Amount per serving	% Daily Value*
Calories	1534.2

Total Fat 88.3g	0%
Saturated Fat 21.2g	0%
Polyunsaturated Fat 2.8g
Cholesterol 637mg	0%
Sodium 518.6mg	0%
Total Carbohydrate 36.8g	0%
Dietary Fiber 10.7g	0%
Total Sugars 15.8g
Protein 148.5g	0%

Vitamin D 35IU	0%
Calcium 346.0mg	0%
Iron 10.9mg	0%
Potassium 2625.9mg	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: 51.7%

Protein: 38.7%

Carbs: 9.6%