I love shawarma, but doing the whole low carb thing isn’t really conducive to piling everything in delicious pitas smothered in garlic sauce.  But it works well over a salad!  I based this on a couple of different recipes I found (Cooking Light was where I got the base marinade), marinated it overnight, and had it with a lemon-sumac dressing.  I’m not usually very good about salads for dinner, but this was pretty tasty, and fairly low-maintenance as well.  We just used a bag of salad and tossed some tomatoes, cucumbers, and chickpeas in it as well.

For the chicken:

• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 3 tablespoons plain low-fat Greek-style yogurt, divided
• 2 tablespoons fresh lemon juice, divided
• 4-5 garlic cloves, crushed
• 2 tablespoons tahini
• 1 pound skinless, boneless chicken breast halves, thinly sliced

Mix all ingredients together and add to a ziplock bag with chicken, coating evenly.  Marinate at least 4 hours, preferably overnight.

For the salad dressing:

• juice of 2 fresh lemons
• 2/3 cup olive oil
• 2 tbsp minced garlic
• 1 tsp salt
• 2 tsp dried mint
• 1 1/2 tbsp sumac

Slowly pour olive oil into lemon juice, whisking to combine until incorporated.  Add the rest of the ingredients, whisk and set aside until ready to use.