Quick and easy chicken shawarma
Chicken shawarma is a popular Middle Eastern dish made with marinated and grilled or roasted chicken.
Servings: 4
Calories: 283kcal
Ingredients
- 1 pound boneless skinless chicken thighs, sliced into thin strips
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric optional
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper can adjust based on preferred spice level
- 1 tablespoon chopped fresh parsley optional, for garnish
- Gluten-free pita bread or lettuce leaves for serving
- Low FODMAP condiments such as lactose-free yogurt, cucumber, and tomato optional, for serving
Instructions
- In a bowl, olive oil, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, and cayenne pepper (if using). Mix well to make a marinade.
- Add the chicken strips to the marinade, making sure they are well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or overnight for more flavor.
- Heat a large skillet or frying pan over medium-high heat. Add a small amount of olive oil to the pan.
- Once the pan is hot, add the marinated chicken strips to the pan, making sure they are spread out in a single layer.
- Cook the chicken for about 5-6 minutes per side or until they are cooked through and have a nice golden color. Make sure to stir occasionally for even cooking.
- Once cooked, remove the chicken from the pan and let it rest for a few minutes. Then, slice the chicken into smaller pieces.
- Serve the low FODMAP chicken shawarma in gluten-free pita bread or lettuce leaves. You can add low FODMAP condiments such as lactose-free yogurt, cucumber slices, and tomato if desired. If using, garnish with chopped parsley.
Notes
Nutrition: Carbohydrates:1.4g; Protein:30.3g; Fat:15.4g; Saturated Fat:3.5g; Cholesterol:143mg; Sodium:879mg