This Chicken Shawarma Salad is both healthy and satisfying. A simple, spice-forward marinade soaks into the chicken and it’s grilled to juicy perfection. The recipe is gluten-free, dairy-free, low carb, and can be made low FODMAP.
Low FODMAP Option
Traditional chicken shawarma often relies on garlic, which can trigger symptoms for those following a low FODMAP protocol. This version uses garlic oil to replicate that savory garlic flavor while remaining easier on sensitive stomachs. Serving the chicken with cucumbers and tomatoes helps keep the salad low FODMAP as well.
The salad is finished with a Paleo tzatziki-style dressing that complements the warm spices with cool, tangy contrast. The dressing is simple and flavorful, and works well whether you want the full salad or just the marinated grilled chicken.
Flavorful, Easy Marinade
The marinade is a straightforward blend of pantry spices and lemon juice that delivers bold flavor without fuss. The ingredient list may look long, but it mostly consists of dried spices you likely already have: salt, pepper, turmeric, red pepper flakes, cumin, and paprika. Garam masala is optional — it adds a warm, aromatic depth but the salad is still excellent without it.
After grilling, the chicken stores and serves conveniently when chopped and kept separately from the greens. This makes assembly quick for meals throughout the week or for serving at a cookout.
Thin chicken breasts cook quickly and remain juicy; boneless, skinless thighs are a great alternative if you prefer darker meat. The greens combine chopped romaine and butter lettuce for a tender, crisp base, and a generous handful of fresh parsley and mint brings brightness and balance.
This dish is inspired by Middle Eastern flavors—while not strictly traditional, it captures the essence with a bright, spiced marinade, fresh herbs, and cool tzatziki-style sauce. It’s a balanced, flavorful meal that fits many dietary needs.
Chicken Shawarma Salad
Ingredients
Chicken Marinade
- 2 lemons juiced, about 1/4 cup
- 1/4 cup avocado oil
- 1/4 cup garlic oil*
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon red pepper flakes
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala (optional)
- 2 pounds boneless skinless chicken
Salad
- 3-4 romaine hearts, chopped
- 1 head butter lettuce, chopped
- 1 bunch flat-leaf parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 pint cherry tomatoes
- 1 large cucumber
Instructions
Chicken
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Make the marinade. Place the chicken in a shallow glass container. In a medium bowl or measuring cup, whisk together lemon juice, avocado oil, garlic oil, salt, pepper, turmeric, red pepper flakes, cumin, paprika, and garam masala. Pour the mixture over the chicken and let marinate at least 1 hour, up to overnight. If marinating more than 2 hours, cover and refrigerate. Remove chicken 30–60 minutes before cooking so it comes closer to room temperature for even cooking.
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Grill the chicken over medium heat about 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Cooking time will vary with grill heat and thickness of the chicken.
Salad
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While the chicken marinates, prepare the salad. Chop romaine, butter lettuce, parsley, and mint, and toss them together in a large bowl. Slice the cherry tomatoes and cucumber and keep them separate until serving.
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Serve the grilled chicken sliced or chopped over the greens, top with tomatoes and cucumber, and add tzatziki-style sauce if desired.
Notes:
Garam masala is optional but adds warm, complex flavor.
Nutrition Information
Carbohydrates: 8 g
Protein: 35 g
Fat: 23 g
