Whole 30 Chicken Shawarma

Total time1 hr 50 min

Prep time20 min

Cook time30 min

This one is all about the marinade — garlic-infused oil, warm cumin, smoked paprika, coriander, turmeric, and a hit of cayenne soak into the chicken thighs for hours before they hit a hot oven, roasting on a wire rack until the edges char and crisp. The result is deeply seasoned, juicy sliced chicken with that unmistakable shawarma flavor, no marinating shortcuts taken. Piled over crisp cucumber, ripe tomato slices, and sharp scallion greens, it turns into a fresh, vibrant plate that doesn't need much else. The bright lemon juice threaded through the marinade keeps every bite lively instead of heavy. It's an easy one to prep ahead, since the chicken marinates while you go about your day and roasts up fast when you're ready to eat. Built from real spices, good protein, and simple vegetables, this is a satisfying dinner that fits neatly into a Whole30 kitchen.

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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
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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