Light chicken shawarma

Chicken marinated in Middle Eastern spices, roasted and served in pitta bread with crunchy vegetables and a yoghurt sauce. Fragrant and high in protein, it is a homemade shawarma that is much lighter than the fast-food version.

Preparation: 20 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 541 kcal · 52 g protein · 42 g carbohydrate · 18 g fat

Ingredients

• 600 g of chicken
• 2 tsp of shawarma spices
• 4 pitta breads
• 200 g of plain yoghurt
• 2 tomatoes
• 1 cucumber
• 1 red onion

Method

1. Marinate the chicken strips with the spices for 30 minutes.
2. Roast or pan-fry until browned.
3. Make a yoghurt, garlic and lemon sauce.
4. Fill the pittas with chicken, salad and sauce.

Nutritional benefits

The chicken provides plenty of lean protein, the raw vegetables add fibre and vitamins, and the yoghurt sauce replaces the fatty sauces of fast food. Homemade and grilled rather than dripping with fat, this shawarma is a complete meal and much healthier than the shop-bought version.

Variations and substitutions

• Make it with turkey or lean lamb.
• Gluten-free: serve as a bowl instead of in pitta.
• Add hummus alongside the yoghurt sauce.
• Use a variety of raw vegetables: cabbage, carrot.

Storage and preparing ahead

The marinated chicken keeps for 3 days; assemble the pittas just before serving.

💡 Good to know

A good marinade (spices plus a little oil and lemon) for at least 30 minutes is what gives shawarma its flavour.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: chicken · shawarma spices · pitta breads · plain yoghurt · tomatoes.

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