Low FODMAP Chicken Shawarma Recipe

This juicy, spiced Low FODMAP Chicken Shawarma is made with garlic-infused oil, warming spices like cumin and cinnamon, and ready in just 30 minutes of active cook time. The best part is listening to the chicken sizzle in the hot pan as the edges turn a perfect golden brown, locking in all that flavor. I finally feel like I can enjoy my favorite street food craving without the worry of an upset stomach later.

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Restaurant-Quality At Home

For years, I avoided shawarma because the traditional marinades are loaded with onion and raw garlic, which are major triggers for me. I realized that by swapping in garlic-infused olive oil and using the green tops of scallions, I could replicate that punchy, savory depth without the digestive distress. The result is a marinade that penetrates the meat deeply, giving you all the satisfaction of the takeaway version.

My first attempt at this recipe fell flat because I overcrowded the pan, steaming the chicken instead of searing it. I learned that cooking the thighs in batches allows the heat to circulate properly, creating those crispy, charred bits that define a great shawarma. Now, I always leave plenty of space in the skillet, and the texture is indistinguishable from a restaurant rotisserie.

Low FODMAP Chicken Shawarma Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs
• 2 tbsp garlic-infused olive oil (ensure no visible garlic pieces)
• 2 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt
• 1/2 tsp black pepper

For the Yogurt Sauce:

• 1/2 cup lactose-free plain yogurt
• 1 tbsp tahini
• 1 tsp fresh lemon juice
• Salt and pepper to taste

How To Make Low FODMAP Chicken Shawarma

1. Make the Marinade: In a large mixing bowl, whisk together the garlic-infused olive oil, lemon juice, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper until well combined.
2. Coat the Chicken: Add the chicken thighs to the bowl and toss until every piece is thoroughly coated in the spice mixture. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Sear the Chicken: Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat with a splash of oil. Once hot, add the chicken thighs in a single layer (work in batches if necessary) and cook for 5-6 minutes per side until deeply browned and cooked through.
4. Rest and Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute. Slice into thin strips and serve immediately with the yogurt sauce.

Recipe Tips

• Check Your Oil: Make sure your garlic-infused oil is clear and free of floating garlic bits. The FODMAPs are water-soluble but not oil-soluble, so pure oil is safe, but actual garlic pieces can cause issues.
• Use Chicken Thighs: Thighs remain moist and tender under high heat, whereas chicken breasts can dry out quickly when seared for shawarma.
• Don’t Crowd the Pan: To get that authentic charred texture, the meat needs direct contact with the hot pan. If you pile too much in at once, moisture releases and steams the meat, leaving it soggy.

What To Serve With Chicken Shawarma

I love serving this with a side of fluffy white rice or quinoa to soak up the juices. A fresh cucumber and tomato salad dressed with lemon juice and olive oil adds a nice crunch and brightness that cuts through the savory spices. You can also wrap the meat in gluten-free pitas if you can find a brand that works for you.

How To Store

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 to 4 days. For longer storage, freeze the cooked chicken strips for up to 3 months; just thaw them in the fridge overnight before reheating in a pan to crisp them back up.

FAQs

• Is tahini low FODMAP? Yes, tahini is generally considered low FODMAP in serving sizes of 2 tablespoons or less. This recipe uses only 1 tablespoon for the entire sauce, keeping it well within safe limits.
• Can I use chicken breast instead? Yes, you can use chicken breast, but be careful not to overcook it. I recommend pounding the breasts to an even thickness so they cook quickly and stay juicy.
• Where can I find garlic-infused oil? You can find it in most well-stocked grocery stores or online. Look for brands that are specifically labeled as infused, or even better, certified low FODMAP to be safe.
• Can I grill this recipe? Absolutely. Preheat your outdoor grill to medium-high and cook the marinated thighs for about 5-6 minutes per side for a fantastic smoky flavor.

Nutrition

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 165mg
• Sodium: 680mg
• Total Carbohydrate: 4g
• Protein: 38g

Try More Recipes:

• Low FODMAP Cranberry Sauce Recipe
• Low FODMAP Eggplant Parmesan Recipe
• Low FODMAP Corn On The Cob Recipe