Chicken Shawarma
Savor the mouthwatering flavors of this healthy chicken shawarma that's perfect for your weight loss journey! Marinated in a zesty blend of garlic, cumin, and paprika, this tender chicken is grilled to perfection, making it a delightful addition to salads or wraps. Dive into a guilt-free feast that’s both satisfying and delicious!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- garlic
- garlic for sauce
- lemon juice (15 ml)
- lemon juice for sauce (15 ml)
- red onion
- parsley for sauce (15 ml)
- pomegranate molasses (15 ml)
🥩Meat & Seafood(1)
- chicken thighs, sliced into strips (454 g)
🥛Dairy & Eggs(2)
- milk (optional)optional
- yogurt (240 ml)
🫙Pantry Staples(2)
- oil (30 ml)
- tomato paste (15 ml)
🧂Spices & Seasonings(8)
- black pepper
- coriander (5 ml)
- cinnamon (5 ml)
- cumin (5 ml)
- salt
- salt for sauce
- smoked paprika (5 ml)
- turmeric (5 ml)
🍯Sauces & Condiments(1)
- vinegar (15 ml)
📦Other(3)
- flatbread
- ground cloves (5 ml)
- pickles (240 ml)
👨🍳 Instructions
- 1
Slice chicken thighs into strips.
- 2
Add tomato paste into a bowl with cumin, coriander, smoked paprika, turmeric, ground cloves, cinnamon, salt, and black pepper.
- 3
Minced garlic, squeeze in lemon juice, add vinegar and oil, and mix well.
- 4
Add the chicken and coat it fully.
- 5
Add yogurt to the mixture and marinate overnight or use immediately.
- 6
Spread the chicken on a tray and spray with oil.
- 7
Bake in the oven for about 30 to 35 minutes.
- 8
For the sauce, mix yogurt, minced garlic, salt, parsley, and lemon juice. Add milk if you want it runnier.
- 9
Once the chicken is ready, grill it to char slightly.
- 10
Place chicken on flatbread, add pickles, red onion, parsley, and pomegranate molasses, then wrap tightly.
- 11
Brush with pan juices and toast until crispy.
💡 Pro Tips
- ✓Marinate chicken thighs for minimum 4 hours but ideally 12-24 hours because acids and enzymes need time to break down muscle proteins and penetrate 6-8mm deep into the meat.timing12-24 hours
- ✓Use chicken thighs with 20-25% fat content rather than breasts because the higher fat and collagen content prevents drying during the high-heat roasting that mimics rotisserie cooking.ingredient20-25% fat content
- ✓Roast at 425°F on the top oven rack to achieve proper browning and slight charring that replicates the Maillard reaction from traditional vertical spit cooking.technique425°F
- ✓Toast whole spices (cumin, coriander) in a dry pan for 30-60 seconds before grinding because heat activates volatile oils that increase flavor intensity by up to 300%.technique30-60 seconds
- ✓Add yogurt last to the marinade after mixing other ingredients because premature contact between acids and dairy proteins can cause curdling and reduce tenderizing effectiveness.timing
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Shawarma
Savor the mouthwatering flavors of this healthy chicken shawarma that's perfect for your weight loss journey! Marinated in a zesty blend of garlic, cumin, and paprika, this tender chicken is grilled to perfection, making it a delightful addition to salads or wraps. Dive into a guilt-free feast that’s both satisfying and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- garlic
- garlic for sauce
- lemon juice (15 ml)
- lemon juice for sauce (15 ml)
- red onion
- parsley for sauce (15 ml)
- pomegranate molasses (15 ml)
🥩Meat & Seafood(1)
- chicken thighs, sliced into strips (454 g)
🥛Dairy & Eggs(2)
- milk (optional)optional
- yogurt (240 ml)
🫙Pantry Staples(2)
- oil (30 ml)
- tomato paste (15 ml)
🧂Spices & Seasonings(8)
- black pepper
- coriander (5 ml)
- cinnamon (5 ml)
- cumin (5 ml)
- salt
- salt for sauce
- smoked paprika (5 ml)
- turmeric (5 ml)
🍯Sauces & Condiments(1)
- vinegar (15 ml)
📦Other(3)
- flatbread
- ground cloves (5 ml)
- pickles (240 ml)
👨🍳 Instructions
- 1
Slice chicken thighs into strips.
- 2
Add tomato paste into a bowl with cumin, coriander, smoked paprika, turmeric, ground cloves, cinnamon, salt, and black pepper.
- 3
Minced garlic, squeeze in lemon juice, add vinegar and oil, and mix well.
- 4
Add the chicken and coat it fully.
- 5
Add yogurt to the mixture and marinate overnight or use immediately.
- 6
Spread the chicken on a tray and spray with oil.
- 7
Bake in the oven for about 30 to 35 minutes.
- 8
For the sauce, mix yogurt, minced garlic, salt, parsley, and lemon juice. Add milk if you want it runnier.
- 9
Once the chicken is ready, grill it to char slightly.
- 10
Place chicken on flatbread, add pickles, red onion, parsley, and pomegranate molasses, then wrap tightly.
- 11
Brush with pan juices and toast until crispy.
💡 Pro Tips
- ✓Marinate chicken thighs for minimum 4 hours but ideally 12-24 hours because acids and enzymes need time to break down muscle proteins and penetrate 6-8mm deep into the meat.timing12-24 hours
- ✓Use chicken thighs with 20-25% fat content rather than breasts because the higher fat and collagen content prevents drying during the high-heat roasting that mimics rotisserie cooking.ingredient20-25% fat content
- ✓Roast at 425°F on the top oven rack to achieve proper browning and slight charring that replicates the Maillard reaction from traditional vertical spit cooking.technique425°F
- ✓Toast whole spices (cumin, coriander) in a dry pan for 30-60 seconds before grinding because heat activates volatile oils that increase flavor intensity by up to 300%.technique30-60 seconds
- ✓Add yogurt last to the marinade after mixing other ingredients because premature contact between acids and dairy proteins can cause curdling and reduce tenderizing effectiveness.timing