Low FODMAP Lemon Garlic Chicken Shawarma Salad Plate

Total time1 hr 10 min

Prep time20 min

Cook time20 min

5.0

(14)

Low FODMAP Lemon Garlic Chicken Shawarma Salad Plate

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs
3 tbsp garlic-infused olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
½ tsp ground ginger
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil, for the pan

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp garlic-infused olive oil
2–3 tbsp water, to thin
¼ tsp salt

For the salad

1 large head romaine lettuce, chopped (about 8 cups)
1 english cucumber, thinly sliced
6 radishes, thinly sliced
¼ cup fresh flat-leaf parsley, roughly chopped
¼ cup fresh mint leaves, roughly torn

For serving

lemon wedges, for serving (optional)

Instructions

1
In a large bowl, whisk together the 3 tbsp garlic-infused olive oil, 3 tbsp lemon juice, cumin, coriander, smoked paprika, turmeric, ginger, 1/2 tsp salt, and black pepper until combined. 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, make the dressing: whisk together the tahini, 3 tbsp lemon juice, 2 tbsp garlic-infused olive oil, and 1/4 tsp salt in a small bowl. Add water 1 tbsp at a time, whisking until the dressing is pourable and smooth — it should fall off the whisk in a thin, steady ribbon.

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