Low Sodium Chicken Shawarma

Transform your weeknight dinner with this flavorful and heart-healthy Low Sodium Chicken Shawarma! This recipe features tender, oven-baked chicken thighs marinated in a rich blend of Greek yogurt, olive oil, and aromatic spices like cumin, turmeric, and cinnamon—all with no added salt, making it perfect for those watching their sodium intake. Paired with crisp cucumber, juicy tomato, and tangy red onion, this shawarma is served in soft whole wheat pita bread and finished with a sprinkle of fresh parsley for a fresh, vibrant kick. Easy to prepare in under an hour (plus marinating time), this wholesome dish offers a healthier take on a Mediterranean classic without compromising on taste. Perfect for meal prepping, family dinners, or a satisfying yet nutritious grab-and-go option!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 0.5 cup Plain Greek yogurt
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground cinnamon
• 3 cloves Fresh garlic, minced
• 0.5 teaspoon Black pepper
• 2 tablespoons Chopped fresh parsley
• 1 medium Red onion, thinly sliced
• 4 pieces Pita bread, whole wheat
• 1 medium Cucumber, sliced
• 1 large Tomato, sliced

Directions

Step 1

In a large mixing bowl, combine Greek yogurt, olive oil, lemon juice, cumin, coriander, turmeric, paprika, cinnamon, minced garlic, and black pepper. Mix until a smooth marinade is formed.

Step 2

Cut the chicken thighs into strips and add them to the marinade. Stir well to coat all strips evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.

Step 3

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

Step 4

Spread the marinated chicken strips in a single layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and slightly crispy on the edges.

Step 5

While the chicken is cooking, prepare the toppings: thinly slice the red onion, cucumber, and tomato.

Step 6

Warm the whole wheat pita bread in a dry skillet for a few minutes on each side or in the oven wrapped in foil for about 5 minutes.

Step 7

To assemble the shawarma, place a few strips of baked chicken on each pita, topped with slices of red onion, cucumber, and tomato. Sprinkle with fresh chopped parsley before wrapping.

Step 8

Serve warm and enjoy the delicious and healthy Low Sodium Chicken Shawarma.

Nutrition Facts

Serving size	(1518.3g)

Amount per serving	% Daily Value*
Calories	2226.6

Total Fat 100.7g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 6.6g
Cholesterol 579.2mg	0%
Sodium 1491.3mg	0%
Total Carbohydrate 179.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 26.4g
Protein 160.9g	0%

Vitamin D 31.8IU	0%
Calcium 442.8mg	0%
Iron 18.5mg	0%
Potassium 3091.8mg	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: 40.0%

Protein: 28.4%

Carbs: 31.6%