Low Carb Oven Roasted Chicken Shawarma With Yogurt Sauce (A Lean & Green Meal)

This super simple, delicious 
 Mid Eastern style meal is light, 
refreshing & satisfying!

Chicken Shawarma is a popular, well marinated dish seasoned with an aromatic blend of Mid Eastern spices. Traditionally the meat is slow roasted on a vertical spit, but this oven roasted version is just as tasty!

Ingredients:

2 tablespoons fresh lemon juice 

3 teaspoons extra virgin olive oil

1 clove garlic, smashed & minced

1/4 teaspoon pink Himalayan or sea salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

1/4 teaspoon cardamom (or coriander)

1/4  teaspoon cayenne pepper 

2 1/4 pounds (36 ounces) raw boneless, skinless chicken breasts

1 cup chopped green onions

olive oil cooking spray

Yogurt Sauce:

1/2 cup fat free Greek yogurt**

2 1/2 teaspoons fresh lemon juice

1 teaspoon extra virgin olive oil

3/8 teaspoon garlic powder

1/8 teaspoon crushed red pepper flakes

Salad:

5 cups lettuce of choice

2 cups chopped cucumber***

2 cups cherry or grape tomato halves

Method:

In a large bowl or measuring cup, whisk together the lemon juice, 3 teaspoons olive oil, garlic and the spices. Add the chicken and turn to coat all sides. Cover and refrigerate for 3 to 12 hours. (The longer the chicken marinates, the better the flavor.)

In a small bowl, whisk together the yogurt, juice, oil, garlic powder and red pepper. Cover and refrigerate so that the flavors can blend.

Heat oven to 425*. Line a sheet pan, that has sides, with aluminum foil. Very lightly spray the foil with the cooking spray. Mix the green onions into the chicken and marinade. Place all evenly on the prepared pan. (You may want to put the onions underneath the chicken to keep them from burning, but this is not mandatory.) Roast for 16 to 20 minutes, or until the chicken is browned, cooked through and crisp around the edges. Remove from the oven and allow to rest for a few minutes, before slicing. 

To serve, add 1 1/4 cups lettuce to each serving plate. Sprinkle a 1/2 cup of tomatoes and a 1/2 cup of cucumber on top of each portion of lettuce. Top with 1/4 of the sliced chicken (6 3/4 ounces) and onions. Spoon 2 tablespoons of the yogurt sauce over the top of the chicken and salad. Makes 4 servings.

**If you are not following a lowfat meal plan, lowfat or full fat Greek yogurt may be used.

***I use English cucumber.

Nutritional info per serving, approximately: 460.32 calories ~ 12.36 grams fat ~ 25.8 grams carbs ~ 14.37 grams net carbs ~ 64.37 grams protein

Each serving equals: 1 leaner portion, 3 green servings, 1 healthy fat & 3 condiments

Note: Traditionally, this fragrant and mildly seasoned meat would be served in a pita bread or with a salad like this one. The yogurt sauce compliments the flavors of the meat and vegetables.