Mini Chicken Shawarma Lettuce Boats

Shawarma has become a beloved dish around the globe, celebrated for its rich flavors and versatility. Originally hailing from the Middle East, this iconic street food features marinated meats that are slow-cooked on a vertical spit. The succulent slices are often served in flatbreads or pita pockets, layered with fresh vegetables and tantalizing sauces. However, with the rising awareness of health and dietary choices, many home cooks are exploring innovative ways to enjoy this classic dish without compromising on flavor or health benefits.

Discover a fresh twist on a classic dish with Mini Chicken Shawarma Lettuce Boats! This healthy, low-carb alternative features succulent, spiced chicken thighs nestled in crisp lettuce leaves, combining bold Middle Eastern flavors with a satisfying crunch. Perfect for any occasion, these lettuce boats are not only delicious but also packed with nutrients. Enjoy customizable toppings, vibrant veggies, and tasty sauces for a delightful meal that caters to health-conscious eaters.

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Ingredients

For the Chicken Marinade:

1 lb (450g) boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper, to taste

Juice of 1 lemon

For the Assembly:

1 head of romaine lettuce or butter lettuce (for the boats)

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, thinly sliced

Fresh parsley, chopped, for garnish

Tahini sauce or garlic yogurt sauce, for drizzling

Instructions

Marinate the Chicken: In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, garlic powder, onion powder, cinnamon, cayenne pepper, salt, black pepper, and lemon juice. Add the chicken thighs, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let it rest for 5 minutes before slicing into bite-sized pieces.

Prepare the Lettuce Boats: While the chicken is cooling, carefully separate the lettuce leaves to form the boats. Rinse and dry each leaf gently.

Assemble the Boats: In each lettuce leaf, layer sliced chicken, cherry tomatoes, diced cucumber, and red onion. Drizzle with tahini sauce or garlic yogurt sauce for added flavor.

Garnish and Serve: Sprinkle chopped parsley over the top of each lettuce boat and serve immediately. These boats are best enjoyed fresh but can be assembled just before serving.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings