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5 from 1 vote

Grilled Chicken Shawarma Lettuce Cups

Indulge in the vibrant flavours of the Middle East with this diabetes-friendly Grilled Chicken Shawarma served in crisp lettuce cups. This dish combines marinated chicken with a fresh chopped salad and creamy tahini sauce, providing a low-carb, high-protein meal perfect for managing blood sugar levels.
Servings: 8
Calories: 350kcal
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes

Ingredients

Marinade

  • ¼ cup lemon juice
  • ⅓ cup vegetable oil
  • 2 cloves garlic minced
  • 2 tsp paprika
  • 1½ tsp cumin
  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp allspice
  • 2.5 lb chicken thighs, boneless, skinless
  • 1 head lettuce Boston, washed and dried

Tahini Sauce

  • ¼ cup tahini
  • ½ cup water
  • ¼ cup lemon juice
  • 1 clove garlic
  • Pinch salt

Salad

  • 2 tomato diced
  • 1 red bell pepper diced
  • 1 cup cucumber diced
  • ¼ red onion diced
  • 2 tbsp olive oil
  • 2 tbsp lemon juice

Instructions

  • Mix all marinade ingredients together in a bowl. Place chicken in zip top bag, pour marinade over chicken and marinate for several hours or overnight.
    ¼ cup lemon juice, ⅓ cup vegetable oil, 2 cloves garlic, 2 tsp paprika, 1½ tsp cumin, 1 tsp salt, 1 tsp turmeric, 1 tsp allspice, 2.5 lb chicken
  • When ready to eat, remove chicken from the fridge and let it come to room temperature for 45 minutes to one hour. Remove chicken and discard remaining marinade.
  • Preheat grill to high. Then turn grill to medium and grill chicken on each side for about 7-10 minutes, depending on the thickness of the chicken pieces. If you have thin breasts, it can take as little as 4-5 minutes per side.
  • Remove from grill and slice into thin strips.
  • To Make the Tahini. Mix the lemon juice and water into the tahini paste until you have a smooth cream-like consistency. Add more lemon or water to thin it out. Add the garlic and salt. Stir.
    ¼ cup tahini, ½ cup water, ¼ cup lemon juice, 1 clove garlic, Pinch salt
  • To Make the Salad. Toss all the veggies together in a bowl, add the lemon, olive oil, salt and pepper.
    2 tomato, 1 red bell pepper, 1 cup cucumber, ¼ red onion, 2 tbsp olive oil, 2 tbsp lemon juice
  • On serving plates, spoon the chicken slices in the lettuce cups, add some of the Chopped Salad to the lettuce with the chicken and drizzle a tablespoon or so of Tahini Sauce over the salad and chicken.
    1 head lettuce

Cooking Tips

  • Marinating the chicken: For the best flavour, let the chicken marinate overnight. This not only enhances the taste but also tenderizes the chicken, making it juicier after grilling.
  • Grilling tips: Ensure your grill is properly preheated and cleaned to prevent sticking. Chicken should be grilled on medium heat to avoid burning the spices while still cooking through.
  • Preparing tahini sauce: If the tahini sauce is too thick after initial mixing, gradually add water or lemon juice until it reaches a creamy, drizzle-able consistency.

Nutrition

Nutrition Facts
Grilled Chicken Shawarma Lettuce Cups
Amount per Serving
Calories
350
% Daily Value*
Fat
 
22.8
g
35
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Cholesterol
 
134.7
mg
45
%
Sodium
 
425.5
mg
19
%
Potassium
 
613.3
mg
18
%
Carbohydrates
 
7.3
g
2
%
Fiber
 
1.8
g
8
%
Sugar
 
2.6
g
3
%
Protein
 
29.7
g
59
%
Vitamin C
 
33
mg
40
%
Calcium
 
48.3
mg
5
%
Iron
 
2.4
mg
13
%
Magnesium
 
54.5
mg
14
%
Zinc
 
2.7
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.