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Discover the vibrant world of flavors with our Mini Chicken Shawarma Lettuce Boats. This delightful dish combines tender, marinated chicken thighs with fresh vegetables, all wrapped in crisp lettuce leaves, creating a light yet satisfying meal. Perfect for a healthy lunch, dinner, or as an appetizer, these lettuce boats are easy to prepare and packed with protein and nutrients. Whether you're looking to impress guests at a gathering or simply want a quick and nutritious meal for yourself, these Mini Chicken Shawarma Lettuce Boats are an exceptional choice. Let’s dive into the ingredients, preparation steps, and the unique elements that make this recipe a must-try for food enthusiasts.

Mini Chicken Shawarma Lettuce Boats

Elevate your meal with Mini Chicken Shawarma Lettuce Boats, a delightful combination of marinated chicken thighs, fresh veggies, and crisp lettuce leaves. These gluten-free, low-carb boats are not only easy to prepare but also packed with protein and flavor, making them a perfect choice for lunch, dinner, or as an appetizer. Dive into this recipe to discover the vibrant spices, creamy yogurt sauce, and endless possibilities for customization that will impress any guest!
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Ingredients
  

For the Chicken marinade:

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

Juice of 1 lemon

For the Sauce:

1/2 cup plain Greek yogurt

1 tablespoon tahini

1 tablespoon lemon juice

1 small garlic clove, minced

Salt to taste

For the Assembly:

1 head of romaine or butter lettuce, leaves separated and washed

1 medium cucumber, diced

1 large tomato, diced

1/2 red onion, thinly sliced

Fresh parsley or cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, cumin, coriander, paprika, garlic powder, onion powder, turmeric, cayenne pepper, salt, and pepper. Add the chicken thighs, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

    Cook the Chicken: Preheat a grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook until fully cooked and browned, about 6-7 minutes per side. The internal temperature should reach 165°F (74°C). Once cooked, remove from heat and allow to rest for a few minutes.

      Prepare the Sauce: In a small bowl, mix together the Greek yogurt, tahini, lemon juice, minced garlic, and salt. Adjust seasoning to taste and set aside.

        Chop the Vegetables: While the chicken is cooking, prepare your vegetables by dicing the cucumber and tomato, and thinly slicing the red onion.

          Shred the Chicken: Once rested, shred the chicken into bite-size pieces using two forks.

            Assemble the Lettuce Boats: Take a lettuce leaf and fill it with a spoonful of shredded chicken, a sprinkle of cucumber, tomato, and onion. Drizzle a generous amount of the yogurt sauce over the top and garnish with fresh parsley or cilantro.

              Serve: Arrange the prepared lettuce boats on a platter. Serve immediately with lemon wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings