Yield: 6
Low Carb Chicken Shawarma
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Ingredients
Chicken Shawarma
- ¼ cup olive oil
- 4 garlic clove, peeled and smashed
- 2 lemons, juice
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- 6 boneless skinless chicken thighs
- salt, to taste
Yogurt Sauce
- 1 cup plain Greek yogurt
- Salt and pepper, to taste
Instructions
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 139mgSodium: 384mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 32g
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