Low FODMAP Gluten Free Shawarma Chicken

Total time1 hr 40 min

Prep time15 min

Cook time25 min

4.8

(30)

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Ingredients

4 servings

For the marinade

2 lbs boneless, skinless chicken thighs
3 tbsp olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
4 garlic cloves, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
½ tsp cayenne pepper
1 tsp salt

For searing

1 tbsp olive oil

For the garlic yogurt sauce

½ cup plain whole-milk yogurt
1 garlic clove, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tbsp fresh lemon juice
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, cayenne, and 1 tsp salt until combined.
2
Add the chicken thighs to the bowl and turn to coat thoroughly in the marinade. Cover and refrigerate for at least 1 hour and up to 8 hours.

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