Rye Free Chicken Shawarma

Total time1 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the marinade

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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
4 scallions, green tops only, thinly sliced
gluten free flatbread or gluten free pita, for serving (optional)

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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