Chicken Shawarma
Chicken Shawarma
Ingredients
For the Marinade
- cup 1/2 fat-free Greek yogurt
- tablespoons 2 tomato paste
- tablespoon 1 paprika
- teaspoons 2 minced garlic
- teaspoon 1 salt
- teaspoon 1/2 black pepper, plus more for roasting
- 1 lemon, juiced
For the Chicken
- pounds 1 1/2 boneless, skinless chicken thighs, trimmed of excess fat
- as needed cooking spray
For Serving
- cup 1/4 fresh cilantro, chopped
- 1/2 red onion, thinly sliced
- as needed tzatziki sauce
- 4 low-carb wraps, or rice or salad greens
Instructions
- 1
In a medium mixing bowl, combine the fat-free Greek yogurt, tomato paste, paprika, minced garlic, salt, 1/2 teaspoon black pepper, and the juice from one lemon. Mix thoroughly with a spoon until all ingredients are well combined and form a smooth marinade.
⏱️ 5 min
- 2
Trim any excess fat from the boneless, skinless chicken thighs. Add the chicken thighs to the bowl with the prepared marinade. Use your hands or a spoon to ensure all chicken pieces are evenly coated with the reddish-orange marinade.
⏱️ 5 min
- 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup. Lightly spray the lined baking sheet with cooking spray.
⏱️ 2 min•🌡️ 400
- 4
Place the marinated chicken thighs in a single layer on the prepared baking sheet. Avoid overcrowding. Spray a little extra black pepper over the chicken.
⏱️ 2 min
- 5
Roast the chicken in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and has slightly charred edges. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 400
- 6
Once cooked, carefully remove the chicken from the oven and transfer it to a clean cutting board. Let the chicken rest for 2 minutes.
⏱️ 2 min
- 7
Cut the rested chicken into smaller, bite-sized pieces or strips. Add the chopped fresh cilantro and thinly sliced red onion on top of the cut chicken on the cutting board. Mix everything together gently.
⏱️ 4 min
- 8
To assemble a wrap, lay out a low-carb wrap. Spoon a generous amount of the chicken shawarma mixture onto the center. Add a spoonful of tzatziki sauce. Roll up the wrap tightly and enjoy.
⏱️ 2 min
- 9
Alternatively, serve the chicken shawarma mixture over a bed of rice or mixed salad greens with a dollop of tzatziki sauce.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Shawarma
For the Marinade
- cup 1/2 fat-free Greek yogurt
- tablespoons 2 tomato paste
- tablespoon 1 paprika
- teaspoons 2 minced garlic
- teaspoon 1 salt
- teaspoon 1/2 black pepper, plus more for roasting
- 1 lemon, juiced
For the Chicken
- pounds 1 1/2 boneless, skinless chicken thighs, trimmed of excess fat
- as needed cooking spray
For Serving
- cup 1/4 fresh cilantro, chopped
- 1/2 red onion, thinly sliced
- as needed tzatziki sauce
- 4 low-carb wraps, or rice or salad greens
Instructions
- 1
In a medium mixing bowl, combine the fat-free Greek yogurt, tomato paste, paprika, minced garlic, salt, 1/2 teaspoon black pepper, and the juice from one lemon. Mix thoroughly with a spoon until all ingredients are well combined and form a smooth marinade.
⏱️ 5 min - 2
Trim any excess fat from the boneless, skinless chicken thighs. Add the chicken thighs to the bowl with the prepared marinade. Use your hands or a spoon to ensure all chicken pieces are evenly coated with the reddish-orange marinade.
⏱️ 5 min - 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup. Lightly spray the lined baking sheet with cooking spray.
⏱️ 2 min•🌡️ 400 - 4
Place the marinated chicken thighs in a single layer on the prepared baking sheet. Avoid overcrowding. Spray a little extra black pepper over the chicken.
⏱️ 2 min - 5
Roast the chicken in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and has slightly charred edges. The internal temperature should reach 165°F.
⏱️ 25 min•🌡️ 400 - 6
Once cooked, carefully remove the chicken from the oven and transfer it to a clean cutting board. Let the chicken rest for 2 minutes.
⏱️ 2 min - 7
Cut the rested chicken into smaller, bite-sized pieces or strips. Add the chopped fresh cilantro and thinly sliced red onion on top of the cut chicken on the cutting board. Mix everything together gently.
⏱️ 4 min - 8
To assemble a wrap, lay out a low-carb wrap. Spoon a generous amount of the chicken shawarma mixture onto the center. Add a spoonful of tzatziki sauce. Roll up the wrap tightly and enjoy.
⏱️ 2 min - 9
Alternatively, serve the chicken shawarma mixture over a bed of rice or mixed salad greens with a dollop of tzatziki sauce.