Low FODMAP Basil & Oregano Chicken Shawarma Salad Plate
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs
- 3 tbsp olive oil, divided
- 2 tbsp fresh basil, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For the dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2–3 tbsp water
- ¼ tsp salt
For the salad
- 1 large head romaine lettuce, chopped
- 1 english cucumber, thinly sliced
- 6 radishes, thinly sliced
- ½ cup fresh parsley, roughly chopped
- ¼ cup fresh basil leaves, torn
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine 2 tablespoons of the olive oil, the chopped basil, oregano, cumin, coriander, turmeric, smoked paprika, salt, black pepper, and 2 tablespoons lemon juice. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
- 2
While the chicken marinates, whisk together the tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, and salt in a small bowl. Add water 1 tablespoon at a time, whisking until the dressing is smooth and pourable, with a consistency thin enough to drizzle easily. Set aside.
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