Low Sodium Chicken Doner Kebab

Transform your dinner routine with this flavorful, heart-healthy Low Sodium Chicken Doner Kebab! Made with tender, marinated chicken thighs infused with a medley of warm spices, zesty lemon, and creamy Greek yogurt, this recipe offers all the classic doner flavor without the extra sodium. Grilled to perfection for a smoky char, the chicken is layered onto soft whole wheat pita bread and topped with crisp lettuce, juicy tomatoes, crunchy cucumbers, and tangy low-sodium tzatziki sauce. Perfect for a quick weeknight dinner or a crowd-pleasing meal, this recipe is ready in just 40 minutes and brings a wholesome, Mediterranean-inspired twist to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 120 grams Greek yogurt
• 3 tablespoons Olive oil
• 2 tablespoons Fresh lemon juice
• 3 Garlic cloves, minced
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground black pepper
• 0.25 teaspoon Cayenne pepper
• 4 Whole wheat pita bread
• 1 Tomato, thinly sliced
• 1 Cucumber, thinly sliced
• 1 Red onion, thinly sliced
• 2 tablespoons Fresh parsley, chopped
• 4 Lettuce leaves
• 4 tablespoons Low sodium tzatziki sauce

Directions

Step 1

Begin by preparing the marinade for the chicken. In a large mixing bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, paprika, ground cumin, ground coriander, ground black pepper, and cayenne pepper. Mix well until it's evenly blended.

Step 2

Cut the chicken thighs into thin strips and add them to the marinade. Ensure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for more intense flavor.

Step 3

Preheat your grill or a grill pan over medium-high heat. Spray or brush lightly with oil to prevent sticking.

Step 4

Remove the chicken from the marinade, allowing excess marinade to drip off. Thread the chicken pieces onto skewers, if using skewers.

Step 5

Grill the chicken for about 8-10 minutes, turning occasionally, until fully cooked and charred at the edges. Internal temperature should reach 75°C (165°F). Remove from grill and let it rest for a few minutes.

Step 6

While the chicken is cooking, warm the pita bread in the oven or on a skillet for a few minutes until soft.

Step 7

Assemble the doner kebabs by placing a lettuce leaf on each pita bread followed by slices of tomato, cucumber, red onion, and grilled chicken.

Step 8

Drizzle 1 tablespoon of low sodium tzatziki sauce over the top and garnish with a sprinkle of chopped parsley.

Step 9

Serve the chicken doner kebabs immediately, while they are warm and fresh.

Nutrition Facts

Serving size	(1203.8g)

Amount per serving	% Daily Value*
Calories	2265.7

Total Fat 107.4g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 6.5g
Cholesterol 634mg	0%
Sodium 1536.4mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 19.6g	0%
Total Sugars 16.6g
Protein 167.3g	0%

Vitamin D 35IU	0%
Calcium 339.2mg	0%
Iron 16.6mg	0%
Potassium 2428.6mg	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: 42.6%

Protein: 29.5%

Carbs: 28.0%