Low Iodine Lemon Garlic Chicken Shawarma Salad Plate

Total time1 hr 10 min

Prep time20 min

Cook time20 min

5.0

(14)

Low Iodine Lemon Garlic Chicken Shawarma Salad Plate

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!