Low Carb Chicken Shawarma
CALORIES: 140
PREP: 1 hour
COOK: 15 minutes
Ingredients
| Chicken Shawarma | |
| 1/4 cup | olive oil |
|---|---|
| 4 | garlic cloves, peeled and smashed |
| 2 | lemons, juice |
| 1 tsp | paprika |
| 1 tsp | ground coriander |
| 1 tsp | ground cumin |
| 1/2 tsp | ground turmeric |
| 1/2 tsp | dried oregano |
| 1/2 tsp | ground cinnamon |
| 1/2 tsp | ground black pepper |
| 6 | boneless skinless chicken thighs |
Salt to taste | |
| Yogurt Sauce | |
| 1 cup | plain Greek yogurt |
|---|---|
| 1/2 | lemon, juice |
| 1 | garlic clove, grated |
Salt and pepper to taste | |
Directions
In a medium bowl, add the olive oil, garlic cloves, and lemon juice. Whisk in the paprika, coriander, cumin, turmeric, oregano, cinnamon, and black pepper. Arrange the chicken in an air-tight container. Pour the marinade over the chicken. Allow the chicken to marinate in the refrigerator for at least 1 hour before cooking.
While the chicken is marinating, to make the yogurt sauce, in a medium bowl, whisk together the yogurt, lemon juice, and garlic. Season with salt and pepper to taste. Set it aside.
Once the chicken has marinated, heat a large skillet over medium-high heat. Arrange the chicken in the skillet and season it with salt and pepper to taste. Cook the chicken, flipping it once or twice, until it reaches an internal temperature of 165ºF, about 7 to 8 minutes. Remove the chicken from the skillet and slice it into strips. Return the chicken to the skillet and cook, stirring occasionally, until it is crisp, about 2 to 3 minutes.
Serve the chicken immediately with the yogurt sauce or store in the refrigerator for up to 3 days.
| Per serving | |
|---|---|
| Calories (kcal) | 140 |
| Total Fat (g) | 6 |
| Saturated fat (g) | 1.5 |
| Cholesterol (mg) | 60 |
| Sodium (mg) | 75 |
| Total Carbohydrate (g) | 4 |
| Dietary Fiber (g) | 1 |
| Total Sugars (g) | 2 |
| Protein (g) | 18 |
| Calcium (mg) | 63 |
| Iron (mg) | 1 |
| Potassium (mg) | 98 |
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