Low-Carb Chicken Shawarma with Yogurt Sauce: Bold Flavors Made Easy
Authentic, juicy chicken marinated in aromatic Middle Eastern spices and served with a refreshing, creamy yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Middle Eastern
Ingredients
1.5 lbs boneless skinless chicken thighs, sliced
1 cup Greek yogurt (divided)
3 tbsp lemon juice
2 tbsp olive oil
4 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated cucumber (squeezed dry)
1 tbsp fresh mint or dill, chopped
Instructions
1. Mix 1/2 cup yogurt, lemon, oil, garlic, and spices in a bowl.
2. Add chicken strips and marinate for at least 2 hours.
3. Prepare sauce by mixing remaining yogurt, cucumber, and herbs.
4. Heat a skillet over medium-high heat with a little oil.
5. Sear chicken in batches until browned and cooked through (4-5 mins per side).
6. Let meat rest for 3 minutes before serving.
7. Serve warm with a generous drizzle of the yogurt sauce.
Notes
Marinate overnight for maximum flavor depth.
Always squeeze cucumber dry to avoid a watery sauce.
Use chicken breasts for a leaner option, but do not overcook.
Great served in pitas, over rice, or on a fresh salad.