Low Sodium Lebanese Chicken Shawarma

Experience the bold and aromatic flavor of the Middle East with this Low Sodium Lebanese Chicken Shawarma! Crafted with tender, marinated chicken thighs, this recipe delivers all the classic spices—cumin, coriander, paprika, and turmeric—with a lighter touch on salt, making it perfect for those seeking a heart-healthy option without compromising taste. The chicken is oven-roasted to perfection for a crispy, golden finish, then paired with fresh tomato, cucumber, crisp red onion, and a sprinkle of parsley, all wrapped in warm, fluffy pita bread. With minimal prep time and wholesome ingredients like low-fat yogurt and olive oil, this shawarma is an easy, flavorful meal that will transport your taste buds to a bustling Lebanese market. Perfect for weeknight dinners, this low-sodium twist on a classic is sure to become a family favorite!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 120 ml Plain low-fat yogurt
• 2 tablespoons Lemon juice
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Ground paprika
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoon Black pepper
• 3 cloves Garlic, minced
• 4 pieces Pita bread
• 1 large Tomato, sliced
• 1 medium Cucumber, sliced
• 0.5 medium Red onion, thinly sliced
• 2 tablespoons Parsley, chopped

Directions

Step 1

Cut the chicken thighs into strips and place them in a large bowl.

Step 2

In a separate bowl, prepare the marinade by mixing yogurt, lemon juice, olive oil, cumin, coriander, paprika, turmeric, cayenne pepper, black pepper, and minced garlic.

Step 3

Pour the marinade over the chicken strips and mix well to ensure the chicken is well-coated. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best flavor.

Step 4

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 5

Arrange the marinated chicken strips on the baking sheet in a single layer.

Step 6

Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly crispy on the edges.

Step 7

While the chicken is baking, prepare the vegetables by slicing the tomato, cucumber, and onion.

Step 8

Warm the pita bread in the oven for a few minutes or use a pan over medium heat.

Step 9

Once the chicken is cooked, assemble the shawarma by placing chicken strips, a few slices of tomato, cucumber, and onion onto a warm piece of pita bread. Sprinkle with parsley.

Step 10

Wrap the pita around the fillings, and serve immediately.

Nutrition Facts

Serving size	(1474.7g)

Amount per serving	% Daily Value*
Calories	2130.9

Total Fat 91.2g	0%
Saturated Fat 21.4g	0%
Polyunsaturated Fat 5.1g
Cholesterol 632.1mg	0%
Sodium 1518.6mg	0%
Total Carbohydrate 171.0g	0%
Dietary Fiber 22.1g	0%
Total Sugars 28.0g
Protein 165.4g	0%

Vitamin D 99.4IU	0%
Calcium 492.3mg	0%
Iron 17.8mg	0%
Potassium 3188.9mg	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: 37.9%

Protein: 30.5%

Carbs: 31.6%