Low FODMAP Chicken Shawarma
Shawarma is one of those dishes that feels like it should be off-limits when you're managing a sensitive gut — all those bold spices, the garlicky sauces, the flatbread. This version flips that assumption entirely, delivering every bit of the smoky, warmly spiced flavor you'd expect without the usual triggers. Garlic-infused oil does the heavy lifting in both the marinade and the yogurt sauce, giving you that deep savory backbone while keeping the fructans out of the picture entirely. The scallion greens add a fresh, mild bite without the white bulb, and the yogurt sauce is made with plain yogurt at a portion that stays well within comfortable limits — just swap in lactose-free yogurt if dairy is a concern for you. Chicken thighs go onto a wire rack and roast at high heat until the edges are deeply browned and caramelized, which is honestly the secret to getting that street-food char at home. Sliced thin and piled over cool cucumber and ripe tomato, it's a full, satisfying plate that serves four and comes together with very little fuss. Tuck it into a gluten free flatbread if you want the full wrap experience, or just eat it as-is — either way, it's a serious weeknight win.
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Learn more →Ingredients
4 servings
For the marinade
- 3 tbsp garlic-infused oil
- 1 ½ tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
- 1 ½ tsp kosher salt
- 2 tbsp fresh lemon juice
For the chicken
- 2 lbs boneless, skinless chicken thighs
For the yogurt sauce
- ¾ cup plain yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp garlic-infused oil
- ¼ tsp ground cumin
- ¼ tsp kosher salt
For serving
- 1 medium cucumber, thinly sliced
- 2 medium tomatoes, sliced
Can be omittedtomatoes
- 4 scallions, green tops only, thinly sliced
Can be omittedscallions
- gluten free flatbread or gluten free pita, for serving (optional)
Can be omittedgluten free flatbread
Instructions
- 1
In a large bowl, whisk together the garlic-infused oil, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, salt, and 2 tbsp lemon juice until combined.
- 2
Add the chicken thighs to the bowl and turn to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours.
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