Low-Calorie Chicken Shawarma Recipe (Low Fat)

Low-Calorie Chicken Shawarma (320 Calories, 38g Protein)

Restaurant chicken shawarma is often deep-fried or built on a vertical spit dripping with fat, easily pushing 700 calories per serving. This home version uses oven-roasted marinated chicken thighs and comes in around 320 calories with 38g of protein and only 12g of fat per serving. Same warm, cumin-and-garlic Lebanese flavor profile, half the calories, and it costs about a third of takeout.

Why This Recipe Works

Shawarma flavor lives in the marinade. A traditional blend uses cumin, coriander, paprika, turmeric, garlic, and lemon, and you need all six for the character to come through.

Marinating boneless skinless chicken thighs (which stay juicy at high heat, unlike breast) for 4 hours minimum lets the spices penetrate deep into the muscle.

Roasting the thighs on a wire rack over a sheet pan at 425F allows hot air to circulate underneath, mimicking the crispy edges of spit-roasted shawarma without needing a rotisserie. Slicing the chicken thin across the grain after resting recreates the signature shaved texture.

Skipping the deep fryer and using yogurt-based garlic sauce (toum) instead of mayo cuts most of the fat load.

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Yield: 3

Chicken Shawarma Recipe

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A chicken Shawarma recipe is a delicious dish that is prepared very quickly and is very open to creativity. Once you try this high-protein and healthy recipe, you’ll want to make it again every week.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 whole wheat pita
• 3 medium potatoes
• Cooking spray (as needed)
• 1 tsp. paprika
• 1 tsp. cornstarch
• Salt and pepper (to taste)
• 3 pickled cucumbers, sliced (1 per serving)

Marination

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• 9 oz. chicken breast
• 2 tsp. tomato paste
• 1 tsp. garlic powder
• 1/2 lemon juice
• 1 tsp. paprika
• 1 tsp. cumin
• 1 tsp. turmeric
• Salt and pepper (to taste)

Sauce

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• 2 tbsp. low fat mayo
• 3 tbsp. plain Greek yogurt
• 1/2 lemon juice
• 1/2 tsp. garlic powder

Instructions

1. Cut the chicken breast into strips.
2. Add 1 tsp garlic powder, 1 tsp turmeric, 1 tsp cumin, and 1 tsp paprika. Then add tomato paste and the juice of half a lemon. Mix well.
3. Preheat the oven to 220°C / 420°F. Line a baking tray with baking paper.
4. Thoroughly wash the potatoes, then chop them without peeling them. Add 1 tsp cornstarch, pepper, and paprika. Mix well.
5. Place the spiced potatoes on the tray, then spray some cooking spray on them. Bake for 20 minutes.
6. Preheat a wok or a slightly deep pan. Grease the pan with cooking spray.
7. Fry each side of the chicken for about 4 minutes, until golden brown.
8. In a deep bowl, prepare the garlic sauce by combining the juice of half a lemon, 3 tablespoons of plain Greek yogurt, half a teaspoon of garlic powder, 2 tablespoons of low-fat mayo, and some salt. Mix well.
9. Spread the yogurt sauce as a thick flat strip in the middle of your pita bread. Layer the fried chicken on the sauce.
10. Place the baked potatoes next to the chicken. Cut the pickled cucumbers into thin strips and place them on the potatoes.
11. Pour some more yogurt sauce on top of all the ingredients, then wrap it.

Notes

• If the color of the breasts does not change, it means they are not well-marinated. In this case, you can add more seasoning.
• Do not salt the potatoes before baking. Salting them after taking them out of the oven increases their flavor.
• If you wish, sprinkle thinly sliced scallions on the ingredients before wrapping.
• For a thinner wrap, you can serve baked potatoes on the side rather than inside.
• Feel free to add some tomato slices to your wrap.
• If deviating from the original recipe is not a big problem, you can use any other spices you want during marination.

Nutrition Information

Yield

3

Serving Size

3
Amount Per Serving Calories 470Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 75mgSodium 884mgCarbohydrates 67gFiber 8gSugar 5gProtein 37g

The nutritional information provided is an estimate based on the ingredients and cooking methods used in this recipe. Actual nutritional content may vary depending on the brands of ingredients and portion sizes. Please consult a registered dietitian or nutritionist for precise dietary advice.

Ingredient Notes

Boneless skinless chicken thighs, not breast. Thighs have enough fat to stay tender through the roast and better carry the spice blend.

Use freshly ground cumin and coriander if you can; whole seeds toasted in a dry pan for 90 seconds then ground in a spice grinder deliver far more aroma than pre-ground jars, which lose potency after 6 months.

Extra virgin olive oil, freshly crushed garlic (not jarred), and freshly squeezed lemon juice make a real difference in the marinade. Full-fat Greek yogurt is the base for the sauce; low-fat yogurt makes a watery, thin toum.

Serve with warm pita, whole wheat lavash, or over a bed of lemony bulgur salad.

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Tips and Variations

Score each chicken thigh in 3 shallow cuts across the top before marinating so the spices penetrate deeper. Marinate for a minimum of 4 hours; overnight in the fridge is significantly better. Bring the chicken to room temperature for 20 minutes before roasting so it cooks evenly.

Roast at 425F for 22 to 25 minutes until the internal temperature hits 175F on an instant-read thermometer (thigh meat is more forgiving than breast). Rest 5 minutes before slicing. For a wrap version, roll sliced shawarma with tomato, cucumber, pickled turnips, and a spoon of toum in a warm pita.

For a plate version, serve over saffron rice with hummus and a fattoush salad. For a lower-carb option, skip the bread and serve over shredded romaine with tahini sauce. For a spicy version, add 1 teaspoon of Aleppo pepper or 1/2 teaspoon of cayenne to the marinade.

Toum is authentic; substitute plain Greek yogurt whisked with garlic and lemon if you want lower fat.

Storage and Reheating

Refrigerate cooked chicken for up to 4 days in a sealed container. Reheat in a 350F oven for 8 minutes covered with foil, or in a nonstick skillet over medium heat for 4 minutes with a splash of water. The microwave works but dries out the edges. Freezes well for 2 months; thaw overnight in the fridge before reheating.