The Healthier Way to Make NIGERIAN SHAWARMA (Guilt-Free, Easy & Delicious Recipe

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Turkey is leaner, while tofu offers a vegetarian option.

shawarma spice blend

🥗Healthier: homemade spice mix

💰Cheaper: curry powder

Homemade mix can be tailored to taste, while curry powder is widely available.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: ketchup

Salsa provides flavor with fewer calories.

Slice boneless chicken breast into tiny slices to help the seasonings penetrate.

In a bowl, add paprika powder, curry powder, chili pepper, seasoning cubes, lemon juice, olive oil, and salt to create a marinade.

Mix the marinade well and coat the chicken slices thoroughly.

Marinate the chicken for at least 3 hours in the fridge, or proceed to the next step if short on time.

Heat a tiny drizzle of oil in a pan to coat it lightly.

Transfer the chicken pieces into the pan and cook for about 4 to 5 minutes on one side.

Flip the chicken and cook for another 5 minutes, stirring occasionally, until golden and no longer pink.

Remove the chicken from the heat and set aside.

In a small bowl, combine Greek yogurt and a tiny bit of mayonnaise (1 tablespoon or less).

Add paprika powder, chili pepper, and a pinch of salt to the yogurt mixture and mix until smooth.

Shred cabbage and carrots, and combine them with parsley leaves in a mixing bowl.

Add the cooked chicken and diced avocado to the bowl with the vegetables.

Pour in the healthy creamy shawarma sauce and toss everything together until well coated.

Open the shawarma bread into two layers to reduce carbohydrates.

Spread some of the creamy sauce over the shawarma bread.

Add the creamy chicken and vegetable filling to one side of the wrap, being careful not to overfill.

Top with fresh carrots and cabbage for crunch.

Roll the shawarma tightly, tucking in the sides as you go.

Lightly grease the pan with a tiny drizzle of oil and place the rolled shawarma seam side down.

Grill for about 2 minutes per side on medium heat until golden and slightly crispy.

Remove from heat, allow to cool, slice in half, and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens