Chicken Shawarma Salad

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.



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