Low Sodium Shawarma Platter
Savor the bold and aromatic flavors of a Middle Eastern favorite with this Low Sodium Shawarma Platter—perfect for those seeking a heart-healthy alternative without compromising on taste. Juicy, marinated chicken thighs are infused with a vibrant blend of spices like cumin, turmeric, paprika, and a touch of cinnamon, then grilled to perfection for a smoky, flavorful bite. Served atop soft flatbreads and layered with fresh vegetables, crisp lettuce, and a drizzle of creamy low-sodium tahini sauce, this platter offers a delightful balance of textures and tastes. Ready in under an hour (with additional marinating time for extra flavor), this wholesome recipe is ideal for meal prep or impressing guests at dinner. Treat yourself to a homemade, guilt-free shawarma experience that’s as healthy as it is delicious!
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Ingredients
- 1.5 pounds Boneless, skinless chicken thighs
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 2 cloves Minced garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Black pepper
- 1 Red onion
- 1 Cucumber
- 2 Tomatoes
- 0.5 cup Low-sodium tahini sauce
- 4 Flatbreads
- 0.25 cup Fresh parsley
- 4 Lettuce leaves
Directions
Step 1
In a large bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, ground turmeric, ground paprika, ground allspice, ground cinnamon, and black pepper.
Step 2
Add the chicken thighs to the marinade and coat well. Cover and let marinate in the refrigerator for at least 2 hours or overnight for best results.
Step 3
Preheat the grill or a skillet over medium-high heat.
Step 4
Grill or cook the chicken thighs for about 6-8 minutes on each side until cooked through and nicely browned.
Step 5
Remove chicken from the grill and let rest for 5 minutes. Slice the chicken into thin strips.
Step 6
While the chicken is resting, thinly slice the red onion, chop the cucumber into small cubes, and dice the tomatoes.
Step 7
In a bowl, mix the cucumber and tomatoes with fresh parsley.
Step 8
Lay out the flatbreads and place lettuce leaves on each. Top with sliced chicken, onion, cucumber-tomato mixture, and a drizzle of low-sodium tahini sauce.
Step 9
Serve warm and enjoy your low sodium shawarma platter!
Nutrition Facts
| Serving size | (1695.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2853.0 |
| Total Fat 162.0g | 0% |
| Saturated Fat 33.7g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 850.5mg | 0% |
| Sodium 1800.9mg | 0% |
| Total Carbohydrate 155.9g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 22.8g | |
| Protein 210.3g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 368.9mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 3488.0mg | 0% |
Source of Calories